BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicinespring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ) (2)
- 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
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineSpring 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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
BVMI0221p Microbiology I - lecture
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVMI0221p Microbiology I - lecture
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
- Enrolment Statistics (recent)