Food Microbiology

Biology and Biochemistry

Module I, II and III theoretical component: Essentially expository method in the approach of the basic theoretical knowledge, which evaluation is made using written evaluation forms, complemented with real case studies.

Module II practical component: Active and demonstrative method, carrying out practical laboratory work, which are included in the microbiological assessment of surfaces and the surrounding environment of the processing sites (water, air, surfaces) and samples of different raw or processed foods (belonging to the categories: meat, dairy products) , horticultural and wine). Use of ISO (or NP) standards, whenever applicable. Subsequent analysis and comparison of results with existing microbiological criteria. he evaluation is carried out based on the preparation and oral discussion of reports.

Module II practical component: Conducting laboratory protocols for fermented products (yogurt and beer) and evaluation of technological criteria. 

The student be able:

• To relate the origin, incidence, growth and control of microorganisms, with the production, conservation and microbiological safety of food, in an integrated way.
• To know research methods, identification and quantification microorganisms (specific, pathogenic, hygiene indicators, metabolites and / or toxins in food)
• To intervene in production chains improving the microbiological and / or sensory quality of the final product and to perform functions related to the control of microbiological quality in food, or the development of microbiological methodologies leading to the attainment of new or more appealing sensorial products.

Module I:

1. Historical perspective of food microbiology;
2. Origin / sources of the most important microorganisms in food;
3. Factors that influence microbial development in food;

Module II:

1. Most representative microorganisms in the different food groups (dairy products, canned goods, eggs, meat, fish, juices, wine, vinegar, horticultural products, flours and bakery products)
2. Microorganisms role in deterioration and or the tuning of sensory characteristics ( articulating with food biotechnology),
3. Microorganisms as agents of toxin infections; Main food toxin infections; Preventive and corrective measures;
4. Evaluation of the microbiological quality of processing and food places; Microbiological criteria;
5. Methods of conservation and food stability; Concepts D, 12D and Z and thermal death curves;

Module III:

1. Obtaining and controlling fermented food products;
2. Notion of start-up culture and its requirements.
3. Food safety and HACCP.

Module I: Theoretical test (30%)

Module II: Theoretical Test II (30%) + 4 reports on practical laboratory work carried out in class, in Poster format, including their presentation and discussion (20%), with attendance and punctuality taken into account (i.e., with a percentage penalty applied to the grade for each assignment, corresponding to the percentage of absences from the classes allocated to carrying out each assignment).

Module III: Theoretical Test III (20%), including questions on the practical laboratory work carried out in this module.

To pass through continuous assessment, students must cumulatively meet the following requirements:

1. Attend 60% of the classes actually held;
2. Obtain a minimum grade of 7.5/20 in each module;
3. Obtain a minimum grade of 5/20 in each component of Module III (theoretical and practical components);
4. Obtain a final average grade of at least 10/20 across the modules.

Assessment by Examination: Examination (written test) - 100%

1. Exemption from Modules I and III with a grade equal to or higher than 7.5/20, obtained through continuous assessment;
2. Exemption from Module II with an average grade equal to or higher than 7.5/20 and a grade above 5/20 in each of the components of this module, obtained through continuous assessment.

NAO