Advanced Food Microbiology

Basic knowledge of Biology and Microbiology is recommended.

The theoretical component applies the lecture and interactive methods with the case studies. Practical component uses the active and demonstrative method with a laboratory work implementing. The evaluation is based on the completion of two written tests, including the two mentioned components.

1. Advanced field in food technology. To apply knowledge in the control of microorganisms involved in different food processes and the development of starters applied in the food industry.

2. Quality and Safety. To assess quality in terms of food safety point of view and from the standpoint of nutritional and sensorial characteristics.

Module I:

Microorganisms with an interest in food production; operating modes. Characteristics of culture media for industrial application. Pasteur and Crabtree effect;

Sterilization: air; means of fermentation and reactor equipment;

Applications: vitamin production of baker’s yeast, fermented dairy foods, beer and “vegetables ” fermented;

Food quality and safety: microbial indicators, main agents of foodborne diseases;

Classical methods of quantification.

Execution of protocols for cryopreservation of microorganisms and antibiosis studies.

Module II:

Genotypic characterization of microorganisms with the use of molecular methods that rely on PCR and hybridization. Molecular methods of quantification.

Selection/breeding of industrial strains: methods that use the mutation/selection and methods which use recombinant DNA technology.

Production of GM with application in the food industry

Research and identification of quality and safety indicators in a food: execution of DNA extraction and agarose gel electrophoresis protocols.

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

• - Exame - 100.0%

NAO

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.

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

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

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

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

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.

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

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