Food Microbiology

Code:

CN22008

Acronym:

MALIM

Keywords
Classification	Keyword
OFICIAL	Natural Sciences
OFICIAL	Health Sciences

Instance: 2018/2019 - 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	88	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 food and waterborne microbial diseases and production of safe and microbiological quality products. Theoretical program addresses the importance of the presence of microorganisms in food as etiological agents of diseases, spoilage and food production and / or preservation of foods, especially Food and Waterborne Microbial Diseases. 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.
Food Microbiology is an applied discipline in the area of "Food Service, Safety and Food Quality". It seeks to awaken in students the interest in knowledge and understanding of the fundamental role of microorganisms in food / water in the different areas of Nutritionist training.

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/routes of microbial contamination and limiting factors of microbial growth in food.

- Identify and characterize the main etiological agents involved in Food and Waterborne Diseases.

- Know how to prevent and control the major microbial agents of Food and Waterborne 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 Food and Waterborne Microbial Diseases.

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

Working method

Presencial

Program

Theoretical classes

- Microorganisms in food: agents of deterioration, agents of food-production and biopreservation, etiological agents of Food and Waterborne Diseases.

- Sources and routes of microbial contamination of food and water.

- Factors conditioning microbial growth in food: intrinsic, extrinsic, implicit and processing (physical, chemical and biological).

- Introduction and general notions about Food and Waterborne Diseases. Current importance, classification (intoxications, toxinfections and infections), factors associated with the emergence of diseases and impact on public health, risk groups, risk factors / behaviors. Epidemiological data.

- Microbiological hazards associated with foodborne intoxications, toxinfections and infections: characteristics of the etiological agents, pathogenesis, main foods and responsible practices / risk factors, prevention and control.

- Interaction between microorganisms and different food groups (Seminars).

 

Laboratory classes

- Microbiological food analysis. Collection and preparation of samples. Methods for enumeration, detection and microbial identification. Reference standards. Microbiological parameters. Spoilage Indicators. Hygiene indicators (bioindicators). Pathogenic microorganisms and toxins. Conventional and complementary methods (immunological and molecular). Microbiological criteria (national and international references).

- Microbiological analysis of drinking water. Microbiological parameters. Microbiological control of drinking water. Criteria and standards of drinking water (European legislation).

- Microbiological analysis of surfaces and food-handlers. Microbiological parameters. Microbiological criteria (national and international references).

Mandatory literature

Doyle Michael P. 340; Food microbiology. ISBN: 978-1-55581-626-1
Ray Bibek; Fundamental food microbiology. ISBN: 978-0-8493-7529-3
Adams Martin R.; Food microbiology. ISBN: 978-1-84973-960-3
Christine E.R. Dodd, Tim Aldsworth, Richard A. Stein, Dean O. Cliver, Hans P. Riemann; Foodborne Diseases, 2017. ISBN: 978-0-12-385007-2
Forsythe Stephen J.; Microbiologia da Segurança dos Alimentos. ISBN: 978-85-363-2705-1
Morris, Jr. & Potter; Foodborne Infections and Intoxications, 2013. ISBN: 978-0-12-416041-5
Montville Thomas J.; Food microbiology. ISBN: 978-1-55581-636-0
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
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, systematizing the most pertinent and current aspects of Food Microbiology, 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, fostering the active participation of students in the teaching / learning process.

 

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, fostering a critical spirit in the discussion of the results, allowing to integrate and sediment the knowledge of theoretical classes. Individual or small-group laboratory work is carried out, encouraging the active participation of students in the teaching / learning process, the development of critical and scientific thinking, including research, planning and recording of experiences and the ability to communicate in the field of microbiology / food safety (in written or oral format). In addition, all the students carry out a Seminar work (presented in the first theoretical class) that consists of a research and oral presentation on a current / emerging / relevant topic related to microbiology and associated with a food group, being encouraged the contact / involvement of students with food production companies / sector and the discussion of current problems in food safety.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	70,00
Trabalho laboratorial	30,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Elaboração de projeto	24,50
Estudo autónomo	52,00
Frequência das aulas	52,00
Trabalho laboratorial	20,00
Total:	148,50

Eligibility for exams

Attendance at the UC is conditioned to the presence of the student in 75% of the total number of laboratory classes provided, in accordance with the General Regulation for the Evaluation of Students of UPorto, and to obtain a classification of 9.50 values or more in the Distributed Evaluation.

Students whose status allows exemption from classes should contact the teacher responsible for the curricular unit in the first weeks of classes. In these cases, approval in the distributed evaluation will be obtained through the accomplishment of works that can be carried out extra-class laboratory during the semester and that will be divulged and guided by the teacher of the curricular unit. Approval in the distributed evaluation is a prerequisite for the admission of the student to the final exam. 

Calculation formula of final grade

The evaluation in the UC of Food Microbiology consists of Distributed Evaluation and a Final Exam, covering all theoretical and practical knowledge, under the following conditions:

1) The distributed evaluation (6 out of 20 values) is carried out during the semester in the framework of laboratory classes and includes the following components:

a) Written and / or oral presentations made within the laboratory classes (50% -1 value each up to 3 values);

b) Seminar - oral presentation of a research work within the theme of the theoretical classes "Interaction between microorganisms and the different food groups" (50% -3 values).

Students who have a minimum final mark of 9.50 values or more are approved. The approval in the distributed evaluation is required for access to the final exam. The dissemination of the results of each component of the distributed evaluation will be disseminated during the semester or before the final exam, according to the General Regulation for the Evaluation of the Students of the UPorto.

2) The final exam (14 out of 20 values) consists of a written test in the evaluation periods proposed by FCNAUP. The written test includes answering a set of questions that may be true or false, multiple choice, complete sentences, or limited response regarding practical cases. Students who obtain a minimum grade of 9.50 values or more in the written test, provided that they have also passed the distributed assessment, are approved.

3) Final grade = (Final Exam x 70%) + (Distributed Evaluation x 30%).

Special assessment (TE, DA, ...)

Students whose status allows dispensing of 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 Evaluation by performing work throughout the semester that can be done outside the laboratory and will be disclosed and guided by the teacher of the course. Approval in the Distributed Evaluation is a prerequisite for admission to the student's Final Exam.

Classification improvement

The improvement of the Final Exam classification will be carried out under the conditions established in the General Regulations for the Evaluation of the Students of the UPorto. The Improvement of the Distributed Evaluation classification only will be possible through a new frequency of the curricular unit, under the conditions under laid down in the General Regulation for the Evaluation of the Students of the UPorto.

Observations

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