Předmět Mikrobiologie potravin a kosmetiky (N322003)
Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu N322003 - Mikrobiologie potravin a kosmetiky, Fakulta potravinářské a biochemické technologie, Vysoká škola chemicko-technologická v Praze (VŠCHT).
Top 10 materiálů tohoto předmětu
Materiály tohoto předmětu
| Materiál | Typ | Datum | Počet stažení |
|---|
Další informace
Sylabus
1. Viruses, prokaryotic and eukaryotic microorganisms (MO)important for food and cosmetic production.2. Microbial catabolism and anabolism connected with production and spoilage of food and cosmetics.3. Effect of inner and outer factors applied during food and cosmetics production on MO. 4. Lactic acid bacteria (LAB)- their classification, physiology, functional properties.5. Starter cultures for food production: function, production, defects, control.6. Application of starter cultures for milk, meat,fruit,vegetable and cereal fermentations. 7. Microbial risks connected with milk processing into non fermented dairy products. 8. Microbial risks connected with butter, ice-cream, fats, oils and margarines production.9. Fermented milk, production, stability of LAB, defects.10.Microbiology of basic groups of natural and processed cheeses, usage of whey.11.Microbial risks connected with cereals, bakery,confectionery and pastry production.12.Microbial risks connected with fruit and vegetable processing and ready to eat products. 13.Microbial risks connected with meat and fish processing.14.Microbial risks connected with cosmetics production.
Literatura
R: Adams M.R., Moss M.O.:Food Microbiology, RSC Publishing, Cambridge 2008.ISBN 978-0-85404-284-5A: Fernando Mozzi et al.: Biotechnology of Lactic Acid Bacteria: Novel Aplications. Blackwell Publishing, 2010. ISBN 978-0-8138-1583-1R: Geis P.A.: Cosmetic Microbiology, CRC Press, 2006.ISBN 0-8493-1453-4
Garant
Plocková Milada doc. Ing. CSc.Horáčková Šárka Ing. CSc.