BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2018
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2018, recent)
  • Permalink: https://is.muni.cz/course/med/spring2018/BVMI0221p