Course detail
Microbiology in food industry and biotechnology
FCH-MCO_MPBAcad. year: 2020/2021
Not applicable.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
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
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Elearning
Classification of course in study plans
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 1 year of study, summer semester, compulsory-optional
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 1 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
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning