Food Microbiology

Code:

B330

Acronym:

B330

Keywords
Classification	Keyword
OFICIAL	Biology

Instance: 2011/2012 - 2S

Active?	Yes
Responsible unit:	Department of Biology
Course/CS Responsible:	Bachelor in Biology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:AST	1	Plano de Estudos a partir de 2008	3	-	7,5	70	202,5
L:B	65	Plano de estudos a partir de 2008	3	-	7,5	70	202,5
L:CC	0	Plano de estudos de 2008 até 2013/14	3	-	7,5	70	202,5
L:F	0	Plano de estudos a partir de 2008	3	-	7,5	70	202,5
L:G	1	P.E - estudantes com 1ª matricula anterior a 09/10	3	-	7,5	70	202,5
		P.E - estudantes com 1ª matricula em 09/10	3	-	7,5	70	202,5
L:M	0	Plano de estudos a partir de 2009	3	-	7,5	70	202,5
L:Q	22	Plano de estudos Oficial	3	-	7,5	70	202,5

Teaching language

Portuguese

Objectives

The attendance of this course should provide the knowledge and practice to develop the students competencies which should enable them to intervene in various topics related to food microbiology. It is further expected that students understand the importance of the subjects covered in the context of food industry and from a public health perspective.

Program

● Introduction to Food Microbiology. Definition, scientific and social framework.
● Biodiversity and ubiquity of microorganisms. Chemical and physical factors that influence the growth of microorganisms.
● Microorganisms and food:
● Microorganisms and food production. Fermentation processes.
● Food Microbiology and Public Health. Microorganisms which cause deterioration of foodstuffs. Microorganisms that cause food poisoning.
● Techniques and methods for food preservation. Physical and chemical methods. The use of antibiotics in food preservation.
● Factors affecting the viability and growth of microorganisms in food.
● Predictive microbiology. Determination of shelf life.
● Evaluation of food microbial standards. Procedures and criteria for monitoring the microbiological quality of food. Detection and identification of microorganisms in food.
● HACCP (Hazard Analysis Critical Critical Point). Reference to national and Community legislation on food safety. Codex Alimentarius.
● Bioterrorism and food safety.

Teaching methods and learning activities

Lectures and laboratories.

Evaluation Type

Evaluation with final exam

Eligibility for exams

According the regulations.

Calculation formula of final grade

Final grade will be calculated as follows: (2T + 1TP)/3

T - Grade obtained on the examination concerning the Lectures (1-20)
TP - Grade obtained on the examination concerning the laboratories (1- 20)

Examinations or Special Assignments

None planned.

Special assessment (TE, DA, ...)

None planned.

Classification improvement

According the regulations.