Food Microbiology

Biology and Biochemistry

Expository method to provide the basic theoretical knowledge. The evaluation is perform by written evaluation forms. Active and demonstrative method with practical laboratory work, concerning food processing environment and several food samples microbiological evaluation, applying ISO standards. Further results analysis and comparison with microbiological criteria. Conducting laboratory protocols for obtaining fermented products (yogurt and beer) and assessment of technological criteria. The evaluation is based on the reports preparation and oral presentation.

The student must be able to relate the microorganisms origin, incidence, growth and control with microbiological food safety.
To apply identification and quantification methods of microorganisms (specific pathogens, hygiene indicators, metabolites and / or toxins ) and to improve the final product microbiological or sensorial quality by controlling production chain.
To perform tasks related to food microbiological quality control or to develop methodologies leading to new or organoleptically more appealing products.

Historical perspective of food microbiology; Origin / sources of food microbiological contamination; Factors influencing microbial growth in food; Methods of food preservation and stability; Concepts D, 12D, z and thermal death curve; most representative microorganisms in different food groups (dairy, canned , eggs, meat, fish, juice, wine, vinegar, bakery products) and their role concerning potential spoilage, food safety or sensorial characteristics ; Main foodborne diseases; Preventive and corrective measures; Legislation and microbiological criteria; Fermented food control.

• - Exame - 100.0%

• - (Teste teórico I *30 + Teste teórico II *30+ Relatório trabalhos práticos *20 + Teste teórico III *20 )/100 - 100.0%

NAO