Food Microbiology

Code:

CN22008

Acronym:

MALIM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2016/2017 - 2S

Active?	Yes
Web Page:	http://moodle.up.pt/
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	84	Plano oficial	2	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

In this UC of Applied Microbiology it is intended that students understand the relevance of the area of Food Microbiology and their applications within the context of Nutrition and Food Sciences. Thus, on the basis of the knowledge/skills acquired at UC of Basic Microbiology, we intend to study the interaction between microorganisms and foods in the food safety and quality perspective, with the purpose of prevention of foodborne microbial diseases and production of safe and microbiological quality products. The theoretical program addresses the importance of the presence of microorganisms in food as etiological agents of disease, spoilage and production and/or preservation of foods. The laboratory program aims to make known to students the current/alternative methodologies used in the microbiological analysis of various matrices (food, drinking water, surfaces and food handlers), including the references of microbiological criteria for interpretation of results, and support experimentally the microbiological concepts covered in lectures.

Learning outcomes and competences

Students should be able to:

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

- Know the different origins/sources of microbial contamination and limiting factors of microbial growth in food.

- Identify and characterize the main etiologic agents of foodborne diseases.

- Know how to prevent and control the main agents of foodborne diseases.

- Know the methodologies used in microbiological analysis of food products, drinking water, surfaces and food handlers.

- Know how to interpret the results of the microbiological analysis of food products, drinking water, surfaces and food handlers.

- Learn to communicate the main microbiological hazards associated with the different food groups.

- Understand the importance and current impact of microbial diseases transmitted by water and/or food products.

- Understand the importance of microorganisms (hazards) on food safety and quality.

 

 

 

Working method

Presencial

Program

Theoretical classes

- Microorganisms in food: food spoilage, foodborne diseases, food production and biopreservation.

- Sources of microbial contamination of 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. Current importance, classification, emerging diseases, risk groups. Epidemiological data.

- Microbial hazards associated with foodborne intoxications and infections: etiological agent, pathogenesis, major associated food and responsible practices, prevention.

- Interaction of microorganisms and the different groups of food.

Laboratory classes

- Microbiological analyses of food. Collection and preparation of samples. Methods for enumeration, detection and identification. Reference standards. Microbiological parameters. Total plate count. Bioindicator microorganisms. Pathogenic microorganisms. Current and alternative methods. Microbiological criteria.

- Microbiological analysis of drinking water. Microbiological parameters. Microbiological control of drinking water. Criteria and standards of quality of drinking water.

- Microbiological analysis of surfaces and food handlers. Microbiological parameters. Microbiological criteria.

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
Faruque Shah M. 340; Foodborne and waterborne bacterial pathogens. ISBN: 978-1-908230-06-5
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 dos Alimentos. ISBN: 978-85-363-2705-1
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, with informatic support (e.g., PowerPoint presentations), providing to students the relevant concepts of Food Microbiology based on actual scientific evidence, encouraging their interaction with the laboratory classes and the identification of areas that require further research. The exposition of theoretical program is associated with presentation and discussion of case studies proposed by the teacher and students related with food microbiology and food safety and quality.

Laboratory classes (2 hours / week)

The practical classes are held in a laboratory, in order to familiarize students with the microbiological analysis of food, drinking water, surfaces and food handlers, 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. Additionally, all students will develop a research work and oral presentation about the interaction of microorganisms with a group of food (Seminar), encouraging the contact/involvement of students with companies/food-production sector and the discussion of current problems in food safety.

We encourage the active participation of students in the teaching/learning process, the development of scientific thinking, including experimental design and ability to communicate in the field of Microbiology/food safety.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	75,00
Trabalho laboratorial	25,00
Total:	100,00

Eligibility for exams

The taking of attendance in the UC is subject to the presence of a student in 75% 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).

Students whose status allows dispensing of laboratory classes should contact the teacher responsible for the course in the first weeks of classes. In these cases, approval will be obtained in the distributed assessment (AD) by performing work that can be done outside the laboratory and will be disclosed and guided by the teacher of the course. Approval in the distributed assessment (AD) is a prerequisite for admission to the student's final exam (written test).

 

 

Calculation formula of final grade

The assessment in the UC of Food Microbiology is based on distributed assessment (AD) and a final exam (EF), covering all the theoretical and practical knowledge, under the following conditions:

a) The distributed assessment (AD) is the continuous assessment in the laboratory classes: preparation and implementation of laboratory work, observation of the participation and interest demonstrated in the discussion of results, written and/or oral format works, and the oral presentation of a work on "Interaction of microorganisms and different groups of foods" as part of the lectures. The students need to obtain at least 9.50 values in the distribution assessment (AD). The classification is published before the final exame (EF). 

b) 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 in the written test a rating equal to or greater than 9.50 values. Final Exam includes response to a set of issues for development that may be of true or false questions, multiple choice answer, sentence completion or limited response related with practical cases.

c) The final classification (CF) is the result of: CF = (EF x 75%) + (AD x 25%).

Special assessment (TE, DA, ...)

Students whose status allows dispensing of laboratory classes should contact the teacher responsible for the course in the first weeks of classes. In these cases, approval will be obtained in the distributed assessment (AD) by performing work that can be done outside the laboratory and will be disclosed and guided by the teacher of the course. Approval in the distributed assessment (AD) is a prerequisite for admission to the student's final exam (written test).

 

Classification improvement

According to the Academic Regulation of FCNAUP.

Observations

Assistance to students must be requested by e-mail addressed to the person responsible for the curricular unit (patriciaantunes@fcna.up.pt).