BVMI0322c Microbiology II - practice

Faculty of Medicine
autumn 2022
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Veronika Chuchmová (seminar tutor)
doc. MVDr. Renata Karpíšková, Ph.D. (seminar tutor)
MVDr. Ivana Koláčková, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Ing. Veronika Išová (assistant)
Guaranteed by
MVDr. Ivana Koláčková, 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 13. 9. 13:00–14:40 A21/112, Tue 20. 9. 13:00–14:40 A21/112, Tue 27. 9. 13:00–14:40 A21/112, Tue 4. 10. 13:00–14:40 A21/112, Tue 11. 10. 13:00–14:40 A21/112, Tue 18. 10. 13:00–14:40 A21/112, Tue 25. 10. 13:00–14:40 A21/112, Tue 1. 11. 13:00–14:40 A21/112, Tue 8. 11. 13:00–14:40 A21/112, Tue 15. 11. 13:00–14:40 A21/112, Tue 22. 11. 13:00–14:40 A21/112, Tue 29. 11. 13:00–14:40 A21/112, Tue 6. 12. 13:00–14:40 A21/112, Tue 13. 12. 13:00–14:40 A21/112, Tue 20. 12. 13:00–14:40 A21/112
Prerequisites (in Czech)
BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
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
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Food mycology techniques: determination of yeasts and molds in foods.
  • Mycotoxins.
  • Determining of yeasts and molds.
  • The oral microbiota.
  • Smear methods in food industry.
Literature
    required literature
  • Cupáková,Š.et al.Mikrobiologie potravin, praktická cvičení I,Brno, VFU,2008
  • Cupáková,Š et al.,Mikrobiologie potravin, praktická cvičen II.,Brno, VFU,2010
    recommended literature
  • Demnerová, K. et al. laboratorní cvičení z mikrobiologie. Praha: VŠCHT, 2001
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory exercises 100% presence
Assessment methods
protocols
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 15.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2007, Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2022, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2022/BVMI0322c