Content (Syllabus outline)
Introduction into food microbiology – historical development of food technology and microbiology.
Microbial ecology of foods: food as diverse microbial habitat. Intrinsic factors of microbial growth in food (water activity, pH, redox potential, nutrients, antimicrobials, micro- and macrostructure of foods), extrinsic factors (temperature, relative humidity, atmosphere), implicit factors (microbial interactions).
Microbiology of food processes. Physical, chemical and biological preservation of food.
Food preservation and inhibition of microbial growth (drying, salting, concentration, refrigeration, freezing, chemical preservation etc.). Food preservation and microbial inactivation (pasterization, apertization, electromagnetic waves, chemical sterilization, hydrostatic pressure, electric field etc.).
Biological preservation and food fermentation. Combined methods of food preservation. Efficiency of classical and alternative ways of food preservation.
Microbial resistance in foods and food processing. Resistant physiological forms of microorganisms. Microbial stress response in minimal processing of foods. Development of cross-resistance.
Food spoilage microorganisms. Microbiological quality and shelf-life of foods. Basics of predictive food microbiology.
Pathogenic and toxigenic microoganisms transmitted by food. Food safety. Microbiological risk assessment on the basis of ecology and epidemiology of food-borne microorganisms. Alimentary infections and intoxications of microbial origin.
Indicator organisms in food microbiology
Prerequisites
Inscription in the 2nd or 3rd year of the BSC study on microbiology
Positive mark from the colloquium and seminar are obligatory for final exam.