Food Microbiology

Earth and Life Sciences; Biology.

Essentially expository method in the approach of the basic theoretical foundations.
Active and demonstrative method, with practical laboratory work.

To know the historical context of Food Microbiology and the principles of taxonomy and characterization of microorganisms of greatest interest to Food Microbiology.

To know the sources of contamination and the mechanisms, requirements and constraints for controlling the growth of microbial populations.

To perform laboratory methods specific to Food Microbiology.

To relate principles and criteria of Microbiological quality of food with public health, recognize microorganisms responsible for food poisoning and indicate preventive measures.

To indicate adequate methods of preserving food, considering its particular characteristics. Identify useful microorganisms for fermentation processes.

Introduction to Microbiology and its History.

Main microbial groups. Microbial taxonomy. Morphological and ultrastructural characteristics of prokaryotic and eukaryotic microorganisms (staining techniques and biochemical tests).

Growth and nutrition of a microbial culture. Growth curve. Quantitative assessment methods.

Sources of primary and secondary contamination. Cross contamination.

Intrinsic and extrinsic factors that influence microbial growth.

Microbiological analysis: execution of quantification techniques, research and identification of microorganisms, hygiene indicators. Classic methodologies and alternative methods.

Hygienic and safety quality indicators. Current legislation.

Main microorganisms of different food categories. Food poisoning. Food preservation. Cell death curve (concept of D, Z, 12D). Fermentation microorganisms.

Continuous Assessment

Module I: 60% (theoretical–practical written test)

Module II: 40% (theoretical written test + individual execution of laboratory work)

Final grade = Theoretical test Module I * 0.6 + (Theoretical test module II * 0.20 + Individual execution of laboratory work * 0.20)

Assessment by Exam

A Written Examination will be held, covering the content taught in Modules I and II, and a Practical Examination, consisting of the individual execution of laboratory work.

The weighting of the different components for the final grade is similar to that used in Continuous Assessment.

A student may be exempted from the Practical Examination if a mark higher than 10 (ten) is obtained in the individual laboratory work under continuous assessment.

NAO