Food Microbiology

Code:

BIOL2004

Acronym:

BIOL2004

Level:

200

Keywords
Classification	Keyword
OFICIAL	Biology

Instance: 2020/2021 - 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:B	25	Official Study Plan	3	-	6	48	162
L:CC	0	Plano de estudos a partir de 2014	2	-	6	48	162
			3
L:EA	2	The study plan from 2019	2	-	6	48	162
L:F	25	Official Study Plan	2	-	6	48	162
			3
L:G	2	study plan from 2017/18	2	-	6	48	162
			3
L:M	0	Official Study Plan	2	-	6	48	162
			3
L:Q	3	study plan from 2016/17	3	-	6	48	162

Teaching language

Portuguese

Objectives

The students are expected to acquire basic knowledge on selected topics on food microbiology, in particular on foods produced by bacteria and fungi. Practical classes are aimed to carry out selected experiments on basic food microbiology. The syllabuses were designed in order to meet the above objectives and develop the competencies assigned.

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 microorganisms in the environment.

Working method

Presencial

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

Basic concepts in general microbiology.

Program

Theoretical classes

Biology of the main organisms that produce and spoil food. Dairy bacteria. Bifidobacteria. Yeasts. Filament fungi.

Intestinal microflora and its influence on human health.

Probiotics. Prebiotics. Symbiotics. Metabiotics.

Microbiology of yogurt.

Kephyr microbiology.

Microbiology of cheeses.

Microbiology of bread.

Microbiology of beer.

Microbiology of wine, vinegar and champagne.

Microbiology of other fermented foods. «Alheiras», sauerkraut, gari.

Edible mushrooms. Nutritional value.

Bacteriocins.

The presence of pathogenic bacteria and fungi and toxins in food. Infections and intoxications.

Indicator and substitute microorganisms.

Microbiology of packaged products.

Practical laboratory program

Microbiological quality of plant foods eaten raw. Levels of coliforms and fecal coliforms in lettuce.

Microbiology of vinegar.

Microbiology of yogurt.

Kephyr microbiology.

Protein content of edible mushrooms.

 

Mandatory literature

M. R. Adams & M. O. Moss; Food Microbiology
Neelam Kheterpaul; Food Microbiology
William C. Frazier & Dennis C. Westhoff; Food Microbiology

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

Amount of time allocated to each course unit

designation	Time (hours)
Frequência das aulas	48,00
Estudo autónomo	96,00
Total:	144,00

Eligibility for exams

Students are required to attend at least 3/4 of the given practical classes.

There is no obligation to attend theoretical classes, however they are recommended.

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 (2/3) and the practical classes (1/3).

To get approval, it is necessary to obtain at least 9.5 points (out of 20) in the final written exam.

Examinations or Special Assignments

None.

Internship work/project

None.

Special assessment (TE, DA, ...)

None.

Classification improvement

According to the Faculty regulamentations.