Microbiology and Food Biotechnology
This programme is taught in Czech only
Small organisms. Big things.
Microorganisms are all around us. Some help us produce food, while others cause food spoilage. And some can do much more: produce enzymes, vitamins, and other substances used in the food, pharmaceutical, and other sectors, or participate in biodegradation, water purification, and the removal of toxic substances from the environment. That is the foundation of modern biotechnology.
In this specialization, you will get under the skin of microorganisms. You will learn how they live, grow, and what they are capable of, and discover how to harness their abilities in practice. You can expect microbiological food analysis, microorganism cultivation, enzyme handling, as well as bioanalytical and molecular biological methods. You will also work with recombinant technologies and genetically modified organisms. Then comes the most exciting part: what can we produce using microorganisms? Fermented foods and beverages, enzymatic preparations, amino acids, vitamins, and other biotechnological products. You will also deal with the biosynthesis of certain dietary supplement components and the application of microorganisms in both traditional and modern biotechnology.
And here’s a secret: if you enjoy biology, chemistry, and lab work, you will feel right at home here. The world invisible to the naked eye offers surprisingly vast possibilities.
Career Opportunities: Food biotechnology (production of fermented foods and beverages, dairy and brewing industries, winemaking, feed production), pharmaceutical industry, biotechnological, research, and clinical laboratories, development of new products and technologies.
What courses can you look forward to?
- General Microbiology
- Fundamentals of Toxicology
- Molecular Biology
- Cytology and Physiology of Microorganisms
- Biochemistry
- Bioanalytical Methods
- Traditional and Industrial Biotechnology
- Cultivation Techniques and Biotechnological Applications
- Production of Plant- and Animal-Based Foods
- Principles of Food Processing
- Food Microbiology
- Food Epidemiology and Hygiene
- Fundamentals of Recombinant Technologies
- Microbiological Evaluation of Food
- Food Safety