Food Microbiology

A basic knowledge of Biology and Chemistry, particularly regarding the organisation and functioning of the cell, biomolecules and metabolism, provides the recommended groundwork for understanding the content of this module.

The course module combines lectural, demonstrative and active teaching methods, promoting the integration of the theoretical foundations of microbiology with their application to food safety and quality.
In the theoretical classes, the content is presented in a structured manner, using multimedia resources, guided discussion and the analysis of practical examples, encouraging student participation through problem-solving and the discussion of situations relating to food microbiology and public health.
Practical laboratory sessions focus on experiential learning through the implementation of laboratory protocols, the handling of materials and equipment, the performance of microbiological techniques, and the observation, recording and interpretation of results. Where appropriate, students work in small groups, fostering collaboration, autonomy and the development of laboratory skills.
Throughout the module, active learning methodologies are employed, namely:
• problem-solving and discussion of case studies relating to foodborne contamination and diseases;
• interpretation of results from microbiological analyses of food and water;
• critical analysis of food safety situations and the application of microbiological criteria;
• carrying out and discussing laboratory activities whilst integrating theoretical knowledge.

Students’ independent work is supported by the provision of study materials, reading lists, laboratory guidelines and consolidation exercises, encouraging them to prepare in advance for practical sessions and to engage in critical reflection on the results obtained.

The aim of this module is to provide students with fundamental knowledge of the diversity, structure, physiology and importance of acellular biological agents and prokaryotic and eukaryotic microorganisms, linking the principles of basic microbiology to their application in food microbiology. It also aims to develop skills that enable students to understand the role of microorganisms in health, the environment and food, as well as their importance in food quality, safety and preservation.
By the end of the module, students should be able to:

THEORETICAL MATRIX

• Understand the diversity, organisation, and structural and physiological characteristics of the main groups of acellular biological agents and microorganisms of interest in food microbiology.
• Explain the factors that influence the growth, survival and control of microorganisms, relating them to food preservation, quality and safety.
• Identify the main pathogenic, spoilage and beneficial microorganisms associated with food, as well as recognise the importance of the microbiota and its interactions with human health.
• Apply the principles of microbiology to prevent food contamination and spoilage and to reduce the risk of foodborne illnesses, in line with good hygiene and food safety practices.

PRACTICAL MATRIX

• Carry out basic laboratory techniques in microbiology, correctly applying biosafety standards, aseptic techniques and methods of culture, isolation and microbiological identification.
• Interpret the results of microbiological analyses of food and water, applying microbiological criteria and principles of food quality and safety control.
• To develop critical thinking skills, scientific rigour, independence and the ability to work collaboratively in solving problems related to food microbiology.

THEORIC PROGRAMME

1. Introduction to Microbiology
   
2. Acellular biological agents
   • Prions and viroids: general concepts and importance in public health
   • Viruses:
   • General characteristics
   • Food- and water-borne viruses
   • Major foodborne diseases
   • Preventive measures
3. Bacteria
   • Structure, Morphology, Physiology and Growth
   • Pathogenicity
4. Fungi
   • Moulds and Yeasts
   • Mycotoxins
   • Importance in food spoilage and production
5. Parasites
   • Protozoa and helminths
   • Food- and water-borne parasites
   • Life cycles and preventive measures
6. Control of microbial growth
   • Sterilisation, disinfection, antisepsis and asepsis.
   • Physical and chemical methods of microbial control
7. Human microbiota
   • Host-microorganism relationship, defence mechanisms and pathogenicity
   • Gut microbiota
   • Probiotics, prebiotics, symbiotics and postbiotics
8. Food microbiology
   • Contamination and spoilage
   • Preservation
   • Barrier technology
   • Biofilms in the food industry
   • Fermented foods
   • Water
   • Indicator microorganisms and microbiological criteria
9. Foodborne Diseases
   • Foodborne infections, food poisoning and toxin-induced illnesses.
   • Main bacterial, viral and parasitic aetiological agents.
   • Epidemiology, prevention and control.

PRACTICAL PROGRAMA

1. Organisation and safety in the microbiology laboratory
   • Laboratory organisation and equipment
   • Biosafety standards
   • Good laboratory practice
2. Basic microbiology techniques
   • Aseptic technique
   • Sterilisation of materials
   • Preparation of culture media
3. Microscopic observation and staining
   • Gram staining
   • Observation of bacterial morphology and arrangements
4. Microbial culture and growth
   • Inoculation techniques
   • Isolation of pure cultures
   • Influence of environmental factors on microbial growth
   • Physical and chemical control of microorganisms
5. Physical and chemical control of microorganisms
6. Water microbiology
   • Sample collection and preparation
   • Microbiological analysis
   • Interpretation of results
7. Food microbiology
   • Sampling and sample preparation
   • Detection and enumeration of indicator microorganisms
   • Screening for pathogenic microorganisms
   • Interpretation of results in accordance with microbiological criteria
8. Practical case studies
   • Interpretation of microbiological analysis reports
   • Discussion of foodborne outbreaks
   • Application of microbiological criteria in decision-making

The continuous assessment will be carried out through:
- a written test (T) (65%),
- group work (P) (10%) and
- a practical written test (25%).
- Assessment by written exam (Weighting: T - 70%; P - 30%).

- To pass the curricular unit (continuous or exame), a 70% attendance minimum in laboratory work is required.
- A minimum classification of 9.5 is required for each assessment element and for each matrix.

NAO