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 evaluation

Module I: 40% (theoretical test)

Module II: 60% (theoretical test + individual execution of laboratory work)

Final grade = Theoretical test module I * 0.4 + (Theoretical test module II * 0.3 + Individual execution of laboratory work * 0.3)

Evaluation by Exam

There will be a Written Exam, which will focus on the subjects addressed in Modules I and II, and a Practical Exam, which will correspond to the individual execution of laboratory work. The weight of the different components for the final grade is similar to that used in Continuous evaluation.

The Student may waive the Practical Exam if in the individual laboratory work, in continuous evaluation, a grade greater than 10 (ten) was obtained.

NAO