In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

The graduate of the compulsory elective course will acquire additional knowledge in the field of food microbiology, mycology and mycotoxicology, in the form of the latest theoretical and practical knowledge in this area. They will acquire scientific methods and working procedures for research into the morphological, cultural, biochemical and molecular-biological properties of agents of alimentary diseases of viral, bacterial and fungal origin. The student will learn about the wide range of applications of cultured micro-organisms in the food industry, especially in the production of functional foods. Gain an overview of microbiological risks and the possibilities of their elimination from the food chain, thus expanding the horizon of scientific knowledge and the sphere of possible application of the results of their own creative scientific work to the field of human medicine and public health protection. The results of the training are verified by the preparation of a seminar thesis, its defence and a final examination.

Global view of the microbial population of food, specifics of food microbiology as an applied scientific discipline. Legislative criteria for microbiological food safety. Rapid methods for detection and identification of foodborne pathogens. Use of probiotic microorganisms in the production of functional foods. Prevalence of antimicrobial resistance in the microbial population of food commodities, its genetic determinants and implications for consumer health. Overview of alimentary infections, toxoinfections and intoxications of microbial origin. Options for elimination of undesirable microorganisms from final food products to minimise health risk to the consumer. Morphological, biochemical and genetic identification of microscopic filamentous fungi in food. Methods for the detection of mycotoxins in food matrices and options for their reduction in the food chain.

Adams M.R., Moss M.O., McClure, P.: Food Microbiology. Fourth edition. The Royal Society of Chemistry, Cambridge, 2016, 546 pp. ISBN 978-1-84973-960-3.

Commission Regulation (EC) No 2073/2005 of 15.11.2005 on microbiological criteria for foodstuffs.

Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs.

Hashmi M.Z.: Antibiotics and Antimicrobial Resistance Genes, Environmental Occurrence and Treatment Technologies. Springer, 2020, 456 pp. ISBN 978-3-030-40421-5.

Sing A.: Zoonoses - Infections Affecting Humans and Animals: Focus on Public Health Aspects. Springer, 2015, 1143 pp. 978-94-017-9457-2.

Thomas S.: Antimicrobial Rresistance. Global Challenges and Future Interventions. Springer, 2020, 230 pp. 978-981-15-3660-1.

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).