Course detail
Mikrobiology in Food Industry
FCH-DAO_PMAcad. year: 2023/2024
Students will be familiarized with taxonomy of microorganisms, morphology and physiology of microbial cells, metabolic strategies of industrially relevant microorganisms, regulation of metabolism of industrial microorganisms, microbial kinetics, microbial stress response, adaptation strategies of microorganisms, physiology and metabolism of extremophiles, purpose oriented behavior of microorganisms (quorum sensing, biofilm formation, mutagenesis) and also advanced techniques for analysis of microbial cells (such as single cell analysis).
Language of instruction
Mode of study
Guarantor
Entry knowledge
Rules for evaluation and completion of the course
The teaching is performed by consultation and discussions.
Aims
Students will aquire advanced knowledge in the field of applied microbiology and food biotechnology.
Study aids
Prerequisites and corequisites
Basic literature
Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , (EN)
Recommended reading
Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)