Course detail

Mikrobiology in food industry and biotechnology

FCH-MCO_MPBAcad. year: 2011/2012

Nomenclature of microorganisms and the mode of maintenance (significance of the collection of microorganisms). The morphology and physiology of industrially relevant microorganisms ( bacteria and fungi). Catabolic process of chemoorganotrophic microorganisms and their technology meaning. Cultivation of industrially relevant microorganisms. The production of enzymes and important metabolites. Methods of immobilization and their application in industry.

Language of instruction

Czech

Number of ECTS credits

5

Mode of study

Not applicable.

Guarantor

doc. Ing. Jiřina Omelková, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

The students obtain the survey about properties and employment of microorganisms in food and pharmaceutical industry. Additionally, they are also informed about the influence of different factors on the production of primary and secondary metabolites, including the application of immobilized cells and enzymes.

Prerequisites

The fundamental knowledge of General microbiology and Biochemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

Exam: Written test, composed of answers to 6 questions. This written part can possibly be combined with oral examination.

Course curriculum

1. Nomenclature of microorganisms, their taxonomic insertion and the mode of maintenance
2. Morphology, reproduction anf physiological properties of microorganisms (bacteria and fungi)
3. Basic features of metabolism of microorganisms, their industrial importance.
4. Cultivation of industrially relevant microorganisms.
5. Regulation of production of enzymes and important metabolites.
6. Microbial corrosion.
7. Immobilized systems.

Work placements

Not applicable.

Aims

The students obtain the knowledge about the employment of microorganisms and their metabolites in food industry. Simoultaneously, the students are able to confirm their knowlege from microbiology and biochemistry.

Specification of controlled education, way of implementation and compensation for absences

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, summer semester, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, summer semester, compulsory-optional
    branch NKCO_CHTP , 2. year of study, summer semester, compulsory-optional

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2. year of study, summer semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, compulsory-optional

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

doc. Ing. Jiřina Omelková, CSc.

Guided consultation in combined form of studies

13 hours, optionally

Teacher / Lecturer

doc. Ing. Jiřina Omelková, CSc.