angličtina

Students will aquire advanced knowledge in the field of applied microbiology and food biotechnology.

Fundamental knowledge in microbiology and biotechnology.

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

colloquium

1. Taxonomy of microorganisms
2. Morhology and physiology of microbial cells
3. Metabolic strategies of industrialy relevant microorganisms
4. Regulation of metabolism of industrial microorganisms
5. Microbial kinetics
6. Microbial stress response
7. Adaptation strategies of microorganisms, extremophiles
8. Purpose oriented behavior of microorganisms (quorum sensing, biofilm formation, mutagenesis)
9. Advanced techniques for analysis of microbial cells (single cell analysis)

To acquaint students with the possibility of further use of microorganisms and their metabolites in the food industry and relevant biochemical processes. The course represents extension and application of previously acquired knowledge in the field of food microbiology and biotechnology.

The teaching is performed by consultation and discussions.

Cryopreservation of microorganisms at ultra-low temperatures Zdeněk Hubálek,1996 (ISBN: 9788020005571) (EN)
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)

Doyle M.P.: Food Microbiology: Fundamentals and Frontiers. ASM PR 2019. (EN)
Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)