Food Industry Microbiology

The course unit consists of both a theoretical and a practical component. This methodology aligns with the pedagogical model through complementary theoretical and practical approaches. The expository and interactive method used in the theoretical component, complemented by the analysis of case studies, enhances understanding and problem-solving skills.

In the practical component, the active and demonstrative method, supported by laboratory work, enables students to develop technical skills and apply both classical and molecular methods.

This combination ensures the comprehensive development of the knowledge, skills, and competencies defined in the learning objectives, guaranteeing that students are able not only to understand but also to effectively apply the concepts in the assessment and monitoring of food quality.

Students should be able to recognize and control microorganisms involved in the production, processing, and preservation of food. They are expected to develop skills that enable them to ensure food quality and safety, integrating classical and molecular approaches for the assessment, monitoring, and optimization of industrial processes.

At the end of this course unit, students should be able to:

• Apply classical and molecular methods for the detection and quantification of microorganisms.

• Interpret analytical results and compare them with microbiological criteria.

Understand the principles of production and application of GMOs in the context of improving industrial food strains

Module I: Microorganisms of interest in fermentative processes in food production; modes of operation, Pasteur and Crabtree effects. Industrial-scale sterilization. Concept of microbiological indicators, criteria, guideline values, and specifications. Practical work: cryopreservation of microorganisms; verification of microbial enzyme-production ability; classical methods for quantification, detection, and identification of process hygiene indicators and food safety indicators, in accordance with current legislation and reference standards.

Module II: Molecular methods for quantification, detection, and identification of process hygiene indicators and food safety indicators based on PCR and DNA/DNA hybridization. Genotypic characterization of microorganisms. Improvement of industrial strains: mutation/selection and recombinant DNA technology. Production of GMOs for application in the food industry. Practical work: DNA extraction, agarose gel electrophoresis, and PCR.

NAO