BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2024
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Taught in person.
Teacher(s)
Mgr. Kristýna Brodíková (lecturer)
Mgr. Veronika Chuchmová (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Kateřina Novohradská (assistant)
MUDr. Bohdana Rezková, Ph.D. (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 20. 2. 13:10–14:50 A21/107, Tue 27. 2. 13:10–14:50 A21/107, Tue 5. 3. 13:10–14:50 A21/107, Tue 12. 3. 13:10–14:50 A21/107, Tue 19. 3. 13:10–14:50 A21/107, Tue 26. 3. 13:10–14:50 A21/107, Tue 2. 4. 13:10–14:50 A21/107, Tue 9. 4. 13:10–14:50 A21/107, Tue 16. 4. 13:10–14:50 A21/107, Tue 23. 4. 13:10–14:50 A21/107, Tue 30. 4. 13:10–14:50 A21/107, Tue 7. 5. 13:10–14:50 A21/107, Tue 14. 5. 13:10–14:50 A21/107, Tue 21. 5. 13:10–14:50 A21/107, Tue 28. 5. 13:10–14:50 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2023
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Taught in person.
Teacher(s)
Mgr. Kristýna Brodíková (lecturer)
Mgr. Veronika Chuchmová (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Kateřina Novohradská (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 14. 2. 13:10–14:50 C15/308, Tue 21. 2. 13:10–14:50 C15/308, Tue 28. 2. 13:10–14:50 C15/308, Tue 7. 3. 13:10–14:50 C15/308, Tue 14. 3. 13:10–14:50 C15/308, Tue 21. 3. 13:10–14:50 C15/308, Tue 28. 3. 13:10–14:50 C15/308, Tue 4. 4. 13:10–14:50 C15/308, Tue 11. 4. 13:10–14:50 C15/308, Tue 18. 4. 13:10–14:50 C15/308, Tue 25. 4. 13:10–14:50 C15/308, Tue 2. 5. 13:10–14:50 C15/308, Tue 9. 5. 13:10–14:50 C15/308, Tue 16. 5. 13:10–14:50 C15/308, Tue 23. 5. 13:10–14:50 C15/308
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2022
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Taught in person.
Teacher(s)
Mgr. Tereza Gelbíčová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Mon 14. 2. 9:00–10:40 A21/107, Mon 21. 2. 9:00–10:40 A21/107, Mon 28. 2. 9:00–10:40 A21/107, Mon 7. 3. 9:00–10:40 A21/107, Mon 14. 3. 9:00–10:40 A21/107, Mon 21. 3. 9:00–10:40 A21/107, Mon 28. 3. 9:00–10:40 A21/107, Mon 4. 4. 9:00–10:40 A21/107, Mon 11. 4. 9:00–10:40 A21/107, Mon 25. 4. 9:00–10:40 A21/107, Mon 2. 5. 9:00–10:40 A21/107, Mon 9. 5. 9:00–10:40 A21/107, Mon 16. 5. 9:00–10:40 A21/107, Mon 23. 5. 9:00–10:40 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2021
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Taught online.
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Mon 1. 3. 9:00–10:40 A21/107, Mon 8. 3. 9:00–10:40 A21/107, Mon 15. 3. 9:00–10:40 A21/107, Mon 22. 3. 9:00–10:40 A21/107, Mon 29. 3. 9:00–10:40 A21/107, Mon 12. 4. 9:00–10:40 A21/107, Mon 19. 4. 9:00–10:40 A21/107, Mon 26. 4. 9:00–10:40 A21/107, Mon 3. 5. 9:00–10:40 A21/107, Mon 10. 5. 9:00–10:40 A21/107, Mon 17. 5. 9:00–10:40 A21/107, Mon 24. 5. 9:00–10:40 A21/107, Mon 31. 5. 9:00–10:40 A21/107, Mon 7. 6. 9:00–10:40 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2020
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Mon 9:00–10:40 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
spring 2019
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Wed 14:00–15:40 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2018
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2017
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Student will be able judge the results of the microbiological foodstuffs.He will know the general charakteristics of microorganisms come into reasoning in the food, with their importance in the production and control of foodstuffs.Obtains information on the mechanisms of microbial spoilage of foodstuffs and risk arising from the possibility of transference of pathogenic microorganisms to human.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2016
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Student will be able judge the results of the microbiological foodstuffs.He will know the general charakteristics of microorganisms come into reasoning in the food, with their importance in the production and control of foodstuffs.Obtains information on the mechanisms of microbial spoilage of foodstuffs and risk arising from the possibility of transference of pathogenic microorganisms to human.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2015
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, 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
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology
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
Student will be able judge the results of the microbiological foodstuffs.He will know the general charakteristics of microorganisms come into reasoning in the food, with their importance in the production and control of foodstuffs.Obtains information on the mechanisms of microbial spoilage of foodstuffs and risk arising from the possibility of transference of pathogenic microorganisms to human.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2014
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Student will be able judge the results of the microbiological foodstuffs.He will know the general charakteristics of microorganisms come into reasoning in the food, with their importance in the production and control of foodstuffs.Obtains information on the mechanisms of microbial spoilage of foodstuffs and risk arising from the possibility of transference of pathogenic microorganisms to human.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    required literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
    recommended literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
The obligation 30% to attend lectures. Subject is evaluated by means of colloquium.
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2013
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Student will be able judge the results of the microbiological foodstuffs.He will know the general charakteristics of microorganisms come into reasoning in the food, with their importance in the production and control of foodstuffs.Obtains information on the mechanisms of microbial spoilage of foodstuffs and risk arising from the possibility of transference of pathogenic microorganisms to human.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2012
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Basal knowledge of common, special and foodstuff microbiology.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2011
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Wed 14:30–16:10 A21/107
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Basal knowledge of common, special and foodstuff microbiology.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2010
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 16:30–18:10 N02113a
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Basal knowledge of common, special and foodstuff microbiology.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Teaching methods
lectures
Assessment methods
colloquium
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2009
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Fri 12:00–13:40 N02159; and Fri 3. 4. 13:00–14:40 N02159, Fri 24. 4. 13:00–14:40 N02159, Fri 22. 5. 13:00–14:40 N02159
Prerequisites (in Czech)
BKBI011 Biology
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
Basal knowledge of common, special and foodstuff microbiology.
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Assessment methods
přednáška, colloquium
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2008
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2008
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 14:00–16:30 N02113a
Prerequisites (in Czech)
BKBI011 Biology
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 (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2007
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Fri 10:20–12:10 KOM 257
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
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 (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2006
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2005
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2004
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2003
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2002
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2001
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Přednášky v prvním semestru zahrunují základní obecná mikrobiologická témata s důrazem na bakterie důležité v potravinářství a pro zdraví člověka.
Syllabus (in Czech)
  • Přednášky
  • Přednášky jsou zaměřeny zčásti na témata z obecné mikrobiologie a zčásti na ta speciální témata, která není možno zahrnout do praktických cvičení.
  • Témata
  • Předmět, význam a historie oboru
  • Biologická, biochemická charakteristika bakterií, ekologie
  • Výskyt bakterií
  • Význam pro člověka, potravinářství (pozitivní - negativní)
  • Patogenní bakterie
  • Viry
  • Parazité
  • Houbovité organismy
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Spring 2000
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2023

The course is not taught in autumn 2023

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2022

The course is not taught in autumn 2022

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2021

The course is not taught in autumn 2021

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2020

The course is not taught in autumn 2020

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2019

The course is not taught in autumn 2019

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
autumn 2018

The course is not taught in autumn 2018

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2017

The course is not taught in Autumn 2017

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Aim of the course focuses on the meaning and history of the discipline, its position in the science of nutrition, biological, biochemical characteristics of viruses, bacteria, parasites and fungal organisms, their occurrence, importance for human health and food production (positive - negative). Students will get information on the mechanisms of microbial spoilage of foods and the dangers arising from the possibility of transmission of disease-causing organisms to humans.
Learning outcomes
Student will be able to: to assess the results of a microbiological examination of foods in view of the potential health risk; to summarize the general characteristics of the micro-organisms involved in the food industry and in the production and control of foodstuffs; apply microbiological methods in the HACCAP system
Syllabus
  • Subject, importance and history of branch, its enlistment in nutrition sciences. Biological, biochemical characteristics of viruses, bacterias, parasites and fungi-like organisms. Occurence of microoorganisms and their significance for human and for food production (positive or negative).
Literature
    recommended literature
  • BURSOVÁ, Šárka aj.: Mikrobiologie potravin a mikrobiologické laboratorní metody. Obecná mikrobiologie.1. vyd. Brno: Veterinární a farmaceutická univerzita. 2014. ISBN 978-80-7305-742-8
  • KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
  • Mikrobiologie :pro potravináře a biotechnology. Edited by Ludmila Šilhánková. 2. vyd. Praha: Victoria Publishing, 1995, 361 s. ISBN 80-85605-71-6. info
    not specified
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures
Assessment methods
The obligation to attend lectures
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2016

The course is not taught in Autumn 2016

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2015

The course is not taught in Autumn 2015

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2014

The course is not taught in Autumn 2014

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
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
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2013

The course is not taught in Autumn 2013

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2012

The course is not taught in Autumn 2012

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2011

The course is not taught in Autumn 2011

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2010

The course is not taught in Autumn 2010

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221p Microbiology I - lecture

Faculty of Medicine
Autumn 2009

The course is not taught in Autumn 2009

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKBI011 Biology
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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.
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