MNHV0822p Food Safety II - lecture

Faculty of Medicine
Spring 2015
Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Halina Matějová (assistant)
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
Tue 14:20–16:00 A21/108
Prerequisites (in Czech)
MNHV0721p Food Safety I - lecture
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
After graduating from Applied Microbiology student gains orientation in the microbiology of selected food commodities, eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods, spices, microbiology packaging, can valorize the effect of packaging on microbiological parameters of foods. Student will work with scientific information in the HACCP system. Will be able to apply modern methods in microbiology - PCR,microbial biofilms in food industry, and know legislation
Syllabus
  • Laboratory methods in food microbiology Legislative and normative regulations in the field of food microbiology Microbiology of raw, heat-treated milk and milk products Microbiology of foods of plant origin Microbiology of mayonnaise, ketchup and delicatessen salads Microbiology of bread, pasta and bakery products Microbiology of meat and meat products Microbiology of dried foodstuffs
Literature
  • 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
Bookmarks
https://is.muni.cz/ln/tag/LF:MNHV0822p!
Teaching methods
lectures
Assessment methods
oral examination
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2015, recent)
  • Permalink: https://is.muni.cz/course/med/spring2015/MNHV0822p