Food Microbiology

Code:

B330

Acronym:

B330

Keywords
Classification	Keyword
OFICIAL	Biology

Instance: 2014/2015 - 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	4	Plano de Estudos a partir de 2008	3	-	7,5	60	202,5
L:B	44	Plano de estudos a partir de 2008	3	-	7,5	60	202,5
L:F	0	Plano de estudos a partir de 2008	3	-	7,5	60	202,5
L:G	3	P.E - estudantes com 1ª matricula anterior a 09/10	3	-	7,5	60	202,5
		P.E - estudantes com 1ª matricula em 09/10	3	-	7,5	60	202,5
L:M	1	Plano de estudos a partir de 2009	3	-	7,5	60	202,5
L:Q	12	Plano de estudos Oficial	3	-	7,5	60	202,5

Teaching language

Portuguese

Objectives

The attendance of this course should offer the knowledge and practice to develop students' competencies enabling them to intervene in several issues related to food microbiology. It is further expected for the students to understand the importance of the subjects covered in the context of food industry and from a public health perspective.

Learning outcomes and competences

The syllabuses were designed in order to meet the above objectives and develop the competencies assigned. These syllabuses aim to acquire basic knowledge about the biology of microrganisms in the environment.

Working method

Presencial

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

None.

Program

Ubiquity and diversity of microorganisms. Microorganisms as food producers and as pathogens. Plasticity genomics and rapid multiplication of microorganisms.

Macronutrients, micronutrients and growth factors. Nutritional categories of microorganisms. Factors that influence the growth of microorganisms.

Growth curves. Direct cell counts.

Culture in continuous or open system. Primary and secondary metabolites.

Intrinsic and extrinsic factors. Redox potential.

pH and quality of some foods. Ecological concepts in food microbiology.

Food additives. Preservatives. Antimicrobial animal elements. Antimicrobial elements of plant and microbial origin. Techniques of food preservation.

The lactic acid bacteria. The bifidobacteria.

The importance of the intestinal microbial flora in human health. Model interpretation of colon carcinoma. The importance of the glucuronidase enzyme. Probiotics and prebiotics.

Microbiology of yogurt, kefir, cheese, bread, beer and wine. Technological and microbial processes. Traditional and alternative methods.

Pathogenic bacteria in food. The presence of Escherichia coli, Listeria monocytogenes, vibrios, Salmonella, Shigella, Staphylococcus aureus, Clostridium perfringens and C. botulinum, Bacillus cereus, Brucella, Yersinia enterocolitica, and Campylobacter. Reservoirs in the environment, toxins, contamination and growth in foods, clinical data and public health.

Evaluation of the microbiological quality of plant products. Indicator, index and surrogate microrganisms. FoodNet CANADA. The Canadian integrated national system of food microbiological surveillance.

Mandatory literature

Adams & Moss; Food Microbiology, Royal Society of Chemistry, 2006
Neelam Khetarpaul; Food Microbiology, Daya Publishing House, 2009

Comments from the literature

Antimicrobials in Food. 2005. Davidson PM, Sofos JN and Branen AL (Edts). CRC Press, USA.

Detecting Pathogens in Food. 2003. McMeekin TA (Edt). CRC Press, England.

Food Microbiology. Fundamentals and Frontiers. 2001. (2nd ed.) Doyle, M.P.; Beuchat, LR. and Montville, T.J. (Edt), ASM Press.

Food Microbiology: a laboratory manual. 2003. Yousef, AE and Carlstrom, C. (Edt) Wiley-Interscience. John Wiley & Sons, Inc., Publication.

Food Preservation Techniques. 2003. Zeuthen, P and Bogh-Sorensen, L (Edts). CRC Press, England.

Food Spoilage Microorganisms. 2006. Blackburn, CW (Ed). CRC Press, England.

International Handbook of Foodborne Pathogens. 2003. 7ª ed. Miliotis, MD and Bier, JW. (Edts) Marcel Dekker, Inc.

Modeling microbial Responses in Food. 2004. McKellar, RC and Lu, X. (Edts). CRC Press.

Prescott, Harley and Klein’s Microbiology. 2008. 7ª ed. Willey JM, Sherwood LM and Woolverton CJ (Edt) Mc-Graw Hill Higher Education.

Teaching methods and learning activities

Lectures are given interactively with students.

In practical classes, students carry out themselves the experiments. The results are discussed at the end of each experiment. Students have at their disposal a guide to practical work, with the description of all experiences, and references to support key experiences.

In the system-SIGARRA FCUP are provided additional information for the study of materials of theoretical and practical classes.

 

Evaluation Type

Evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	100,00
Total:	100,00

Calculation formula of final grade

Corresponds to the classification of the final exam.

The exam has questions about the contents of the lectures and of the practical classes.

Final exam with questions about the lectures and the practical classes.