Advanced Food Microbiology

Basic knowledge of Biology and Microbiology is recommended.

The course consists of a theoretical and a practical component. In the theoretical component, the expository and interactive method is applied, with analysis of case studies. In the practical component, the active and demonstrative method is used, with the execution of practical laboratory work (if the pandemic situation allows). 

1. Advanced domain in food technology

Has knowledge applicable to the proper control of microorganisms involved in different processes, as well as to the improvement of starter cultures, which can be used in the Food Industry.

2. Quality and Food Safety

Has the knowledge and tools that allow it to assess the quality of a food, in the microbiological context, from the perspective of biological risk and alteration/transformation with possible nutritional, sensory and physicochemical repercussions.

Module I: Microorganisms of interest in food production; operating modes. Culture media for industrial application. Pasteur Effect and Crabtree Effect; Sterilization: air, fermentation media, equipment and reactors; Applications: production of vitamins, baker’s yeast, fermented dairy foods, beer and fermented “vegetables”; Food quality and safety: notion of microbial indicators, main agents of food poisoning; risk prevention. Practice: cryoconservation of microorganisms; verification of enzyme production capacity by soil microorganisms (in the case of amylase); classical methods of quantification, research and identification of process hygiene and safety indicators in accordance with current legislation.

Module II: Molecular methods for quantification, research and identification of process hygiene and food safety indicators based on PCR and Southern blotting. Genotypic characterization of microorganisms. Improvement of industrial strains: mutation/selection and recombinant DNA technology. Production of GMOs with application in the food industry. Practice: DNA extraction and agarose gel electrophoresis.

• - Exame - 100.0%

• - Teste escrito Teórico e Prático do Módulo II - 50.0%
• - Teste escrito Teórico e Prático do Módulo I - 50.0%

NAO

Scharer-Zublin, E.V., 2003. Os Genes e a Alimentação. Fondation Alimentarium. Nestlé. Berna.

Nicholl D.S.T., 2002. An Introduction to Genetic Engineering, 2nd Ed. Cambridge University Press, Cambridge.

Lima, U.A., Aquarone, E., Borzani, W., Schmidell, W., 2001. Biotecnología Industrial – Processos Fermentativos e Enzimáticos, Vol 3, 1ª Edição, Editora Edgard Blucher Lda.

Brown T.A., 2006. Gene Cloning and DNA Analysis: An Introduction, 5ª Ed, Blackwell Science Inc, Londres. Glazer, A., NiKaide, H., 2007. Microbial Biotechnology. Fundamentals of Applied Microbiology, 2º Ed, Cambridge University Press. Cambridge.

Sá-Correia, I., Moreira, L.M., Fialho, A.M., 2003. Engenharia Genética em Biotecnologia: Fundamentos e Aplicações. LIDEL (M. Mota e N. Lima, eds.), pp. 125-161. Lisboa.

Watson, J.D., Gilman, M., Witkowski, J. Zoller, M., 1992. Recombinant DNA, 2nd Ed. W. H. Freeman, New York.

Prescott, L., Harley, J., Klein, D., 2002. Microbiology. Lansing Prescott, John Harley, Donald Klein, 5th Ed, McGraw-Hill, New York.

Videira, A., 2001. Engenharia Genética – Princípios e Aplicações. LIDEL, Lisboa.