BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2023
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person. - Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant)
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 9:00–10:40 A21/211, Tue 9:00–10:40 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2022
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person. - Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Ing. Veronika Išová (assistant) - Guaranteed by
- MVDr. Ivana Koláčková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Timetable
- Tue 13. 9. 13:00–14:40 A21/112, Tue 20. 9. 13:00–14:40 A21/112, Tue 27. 9. 13:00–14:40 A21/112, Tue 4. 10. 13:00–14:40 A21/112, Tue 11. 10. 13:00–14:40 A21/112, Tue 18. 10. 13:00–14:40 A21/112, Tue 25. 10. 13:00–14:40 A21/112, Tue 1. 11. 13:00–14:40 A21/112, Tue 8. 11. 13:00–14:40 A21/112, Tue 15. 11. 13:00–14:40 A21/112, Tue 22. 11. 13:00–14:40 A21/112, Tue 29. 11. 13:00–14:40 A21/112, Tue 6. 12. 13:00–14:40 A21/112, Tue 13. 12. 13:00–14:40 A21/112, Tue 20. 12. 13:00–14:40 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2021
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught in person. - Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Mgr. Tereza Gelbíčová, Ph.D. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (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
- Tue 14. 9. 13:00–14:40 A21/112, Tue 21. 9. 13:00–14:40 A21/112, Tue 5. 10. 13:00–14:40 A21/112, Tue 12. 10. 13:00–14:40 A21/112, Tue 19. 10. 13:00–14:40 A21/112, Tue 26. 10. 13:00–14:40 A21/112, Tue 2. 11. 13:00–14:40 A21/112, Tue 9. 11. 13:00–14:40 A21/112, Tue 16. 11. 13:00–14:40 A21/112, Tue 23. 11. 13:00–14:40 A21/112, Tue 30. 11. 13:00–14:40 A21/112, Tue 7. 12. 13:00–14:40 A21/112, Tue 14. 12. 13:00–14:40 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2020
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
Taught online. - Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (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
- Tue 13:00–14:40 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2019
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (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
- Tue 13:30–15:10 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of Medicineautumn 2018
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (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
- Tue 13:00–14:40 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
Information on the extent and intensity of the course: 15.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2017
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. Ing. Martin Krsek, CSc., MSc (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
- Tue 13:30–15:10 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- 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. 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. Překladač Google pro firmy:Translator ToolkitPřekladač webových stránek O Překladači GoogleKomunitaPro mobily O GoogluOchrana soukromí a smluvní podmínkyNápovědaOdeslat zpětnou vazbu The aim of the course is the application of selected knowledge in practical topics and methodological approaches to their independent development during work in food, medical and hygiene laboratories, application in prevention of food infections and intoxications.
- 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
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2016
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- 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
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2015
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- 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
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment: measure, methods, limits, microbiological hazard, exposure.
- Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2014
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- 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
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- required literature
- 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
- recommended literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2013
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (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
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2012
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (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
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2011
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer) - Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - Timetable
- Tue 13:30–15:10 A21/107
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2010
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer) - Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - Timetable
- Tue 13:30–15:10 A21/112
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Microbiological risk assessment - measure, methods, limits, microbiological hazard, exposure . Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- 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
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. 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
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2009
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer) - Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - Timetable
- Tue 13:30–15:10 N02113a
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Application of microbiological methods for study of health hazard of mutagenic substances in foods and environment. Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Teaching methods
- lectures
- Assessment methods
- oral exam
- Language of instruction
- Czech
- Further Comments
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2008
- Extent and Intensity
- 1/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer) - Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - Timetable
- Tue 14:30–16:10 N02113a
- Prerequisites (in Czech)
- BVMI0221c Microbiology I-p && BVMI0221p Microbiology I-lec.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Course objectives
- Application of selected knowledge in practical themes, methodical approaches to individual knowledge development during work in food, medical or hygienic laboratories. Use it in prevention of alimentary infections and intoxications.
- Syllabus
- Application of microbiological methods for study of health hazard of mutagenic substances in foods and environment. Mycotoxins as health hazard products of microorganisms, applicated in food production, manipulation and storage.
- Literature
- Vacek, V. Alimentární infekce.Praha: Galén, 2005
- KLABAN, Vladimír. Ilustrovaný mikrobiologický slovník. 1. české vyd. Praha: Galén, 2005, xv, 654. ISBN 8072623419. info
- VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology. 2nd revised ed.). 2. přepracované vydání. Brno: NEPTUN, 2005, 351 pp. ISBN 80-86850-00-5. info
- ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
- Assessment methods
- lecture, examination
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2007
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Thu 13:00–14:40 N02113a
- 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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- Study Materials
The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2006
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Thu 13:00–14:40 N02159
- 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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2005
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2004
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2003
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2002
- Extent and Intensity
- 1/0/0. 0 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2001
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc. (lecturer)
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
BVMI0322p Microbiology II - lecture
Faculty of MedicineAutumn 2000
- Extent and Intensity
- 1/0/0. 0 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- doc. MUDr. Jan Šimůnek, CSc.
- Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
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)
- Výběr speciálních témat z mikrobiologie a preventologie.
- Syllabus (in Czech)
- Aplikace mikrobiologických metod při studiu zdravotního rizika mutagenních látek v potravinách a prostředí
- Mykotoxiny jako zdravotně závažné produkty mikroorganismů, uplatňující se při výrobě, skladovaní a zpracování potravin.
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
- Enrolment Statistics (recent)