Food Microbiology

Code:

CN22008

Acronym:

MALIM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2012/2013 - 2S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	85	Plano oficial	2	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The main objective of this discipline of applied microbiology is to understand the importance of food microbiology and their applications within the context of Nutrition Sciences. This discipline intended to study the interaction between microorganisms and food in the food safety perspective. The theoretical program addresses the importance of the presence of microorganisms in food as etiological agents of disease, agents of spoilage and agents of production and / or preservation of food. The laboratory program aims to make known to students the methodologies used in microbiological analysis of water and food products.

Learning outcomes and competences

At theend of this coursestudents should:

- To Know the positive and negative effects of the interaction between microorganisms and food.

- To know the different origins/sources of microbial contamination.

- To know the factors that influence microbial growth in food.

- To identify and characterize the main etiologic agents of the water and food-borne diseases.

- To know how to prevent and control major agents of foodborne diseases.

- To know the methodologies used in microbiological analysis of water and food products.

- To know how to interpret the results of the microbiological examination of water and food products.

- To understand the importance and impact of the water and food-borne diseases.

 

- To understand the importance of microorganisms in food quality and safety.

 

 

 

Working method

Presencial

Program

Theoretical classes Microorganisms in food: food spoilage, food-borne diseases, food production and bio-preservation. Microbial contamination sources in food. Limiting factors of microbial growth in food: intrinsic, extrinsic, implicit and processing (physical, chemical and biological). Microbial diseases transmitted by water and / or food. Importance, classification, emerging diseases, risk groups. Epidemiological data. Food-borne intoxications and infections: etiological agent, pathogenesis, major food and responsible practices, prevention. Microorganisms present in different groups of food. Practical classes Microbiological analyses of food. Collection and preparation of samples. Methods for enumeration, detection and identification. Total plate count. Bio-indicator microorganisms. Pathogenic microorganisms. Microbiological criteria. Microbiological analysis of water for human consumption. Control of microbiological water. Criteria and standards of quality of water supply for human consumption. Bibliography Norma Heredia, Irene Wesley & Santos Garcia. Microbiologically safe foods. Wiley. 2010. Dongyou Liu . Molecular Detection of Foodborne Pathogens. Human Genetic Signatures, North Ryde, NSW, Australia. CRC Press, 2009. Doyle MP & Beuchat LR. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press. 2007. Bell C, Neaves P & Williams AP. Food Microbiology and Laboratory Practice. Blackwell Science. 2005. Entis P. Food Safety: Old Habits, New Perspectives. ASM Press. 2007. Ray B. Fundamental Food Microbiology. CRC Press. 3rd edition. 2004. Mossel DA. Microbiología de los alimentos. Editora. 2003. Jay JM. Modern Food Microbiology. 6th edition. Chapman & Hall; 2000. Adams MR & Moss MO. Food Microbiology. Ed. R. S. C. 2nd edition. 2000. Forsythe SJ. Microbiologia da Segurança Alimentar. Artmed editora. 2002. Roberts D & Greenwood M. Practical Food Microbiology. 3rd edition. Blackwell Publishing. 2003. Pascual Anderson MR & Calderón Y Pascual V. Microbiología Alimentaria. Metodologia analítica para alimentos y bebidas. 2ªedición. Diaz de Santos. 2000. International Commission on Microbiological Specifications for foods (ICMSF). Microorganisms in Foods 5: Characteristics of Microbial Pathogens. Blackie Academic & Professional. 1996. International Commission on Microbiological Specifications for foods (ICMSF). Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Blackie Academic & Professional. 1998.

Mandatory literature

Montville Thomas J.; Food microbiology. ISBN: 978-1-55581-636-0
Doyle Michael P. 340; Food microbiology. ISBN: 978-1-55581-626-1
Liu Dongyou 340; Molecular detection of foodborne pathogens. ISBN: 978-1-4200-7643-1
Heredia Norma 340; Microbiologically safe foods. ISBN: 978-0-470-05333-1
Entis Phyllis; Food safety. ISBN: 1-55581-417-4
Ray Bibek; Fundamental food microbiology. ISBN: 978-0-8493-7529-3
Forsythe Stephen J.; Microbiologia da segurança alimentar. ISBN: 85-7307-988-6
Bell Chris; Food microbiology and laboratory practice. ISBN: 978-0-632-06381-9
Roberts Diane 340; Practical food microbiology. ISBN: 1-40510-075-3
Pascual Anderson Mª del Rosario; Microbiología alimentaria. ISBN: 84-7978-424-5

Teaching methods and learning activities

Theoretical classes (2 hours / week) The lectures are organized by themes, looking up through the expositive method associated with PowerPoint presentations in convey to students the basic concepts of microbiology of food, encouraging their interconnection with the laboratory classes. Laboratory classes (2 hours / week) The practical classes arise in a laboratory with the aim of acquainting students with the techniques used in microbiological analysis of water and food, encouraging discussion of the results. The laboratory work will be developed individually or in groups, and may be accompanied by written work or oral presentations.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
	Trabalho laboratorial	3,00	25,00
	Exame	1,00	75,00
	Total:	-	100,00

Eligibility for exams

The taking of attendance in the discipline is subject to the presence of a student in 2/3 of all practical classes, according to the Academic Regulation of FCNAUP, and students need to obtain at least 9.50 values in the distribution assessment (AD).

Calculation formula of final grade

The evaluation in the discipline of Food Microbiology is a distribution assessment (AD) and a final exam (EF), covering all the theoretical and practical knowledge, under the following conditions: a) The distribution assessment (AD) is the continuous assessment in the classroom practices: preparation and implementation of laboratory work, discussion of results, participation and interest demonstrated, papers written and / or made oral, and the oral presentation of a paper on "Microorganisms present in different groups of foods "as part of the lectures. The note is posted at the end of the 1 st half, ahead of the written test. a) The final exam (EF) is a written test, which is performed in the final exam period of assessment proposed by the FCNAUP. Are approved students who obtain the written test a rating equal to or greater than 9.50 values. c) The final classification (CF) is the result of: CF = (EF x 75%) + (AD x 25%)

Classification improvement

According to the Academic Regulation of FCNAUP.