Microbiology of foods: from preservation to safety

Code:

B4066

Acronym:

B4066

Level:

400

Keywords
Classification	Keyword
OFICIAL	Biology

Instance: 2021/2022 - 1S

Active?	Yes
Responsible unit:	Department of Biology
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:ABBS	1	The study plan from 2019/20	1	-	6	42	162
M:TCA	21	Official Study Plan	1	-	6	42	162

Teaching language

Portuguese

Objectives

The course should grant the students with the knowledge needed to understand the importance of food microbiology and its applications in the area of training in Food Science and Technology.

The aim is to understand interactions between microorganisms and food within a food safety perspective.

The contents of this course are organized in order to enable students to understand the importance of microorganisms as etiological agents of disease, as agents of spoilage, and as agents of production and/or preservation of food. The laboratory program aims to familiarize students with the main methodologies and microbiological criteria used in microbiological analysis of water, food products, surfaces and food handlers.

Learning outcomes and competences

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Program

Theoretical classes

I. Microorganisms in food: food spoilage, food-borne diseases, food production and bio-preservation. 
Microbial contamination sources in food.

II. Limiting factors of microbial growth in food

III. Microbial diseases transmitted by water/food. 


IV. Microbiological analysis of food products and water for human consumption. Microbiological analysis of surfaces and food handlers.

V. International food regulation. The Codex Alimentarius Comission. ISO Standards. HACCP system.

Laboratory classes

Mandatory literature

Forsythe S.J. ; The Microbiology of Safe Food, 2000
Doyle Michael P. 340; Food microbiology. ISBN: 978-1-55581-208-9
Yousef Ahmed Elmeleigy; Food microbiology. ISBN: 978-0-471-39105-0
Banwart George J.; Basic food microbiology

Complementary Bibliography

Jay, Loessner & Golden; Modern Food Microbiology, 2005
Hoorfar J. (Jeffrey) 340; Rapid detection, characterization, and enumeration of foodborne pathogens. ISBN: 9781555815424

Teaching methods and learning activities

This course is organized in theoretical and practical classes. Expository and demonstrating methodologies, as well as problem-solving, will be the main teaching strategies. 
Lectures will be given by themes, with audiovisual resources. Emphasis will be given to the practical application of theoretical concepts of Food Microbiology, encouraging their interconnection with laboratory classes. Practical classes will be performed in a laboratory, in order to teach the main techniques applied for microbiological analysis of food, water, surfaces and food handlers.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	75,00
Trabalho escrito	25,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Apresentação/discussão de um trabalho científico	20,00
Estudo autónomo	100,00
Frequência das aulas	24,00
Trabalho laboratorial	18,00
Total:	162,00

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.

Calculation formula of final grade

Final classification obtained from theoretical and practical evaluations.

CF = (0.5 x NT) + (0.25 x NTP) + (0.25 x NS)

Theoretical component (NT) - final written exam (minimum score 10.0 points)

A seminar (oral presentation of a work) - 25% (NS)

Practical component evaluation - theoretical and practical final exam - 25% (NTP)

Only students who obtain grade equal to or greater than 9.5 values will be approved.