Base Knowledge
There is no recommended background knowledge.
Teaching Methodologies
Theoretical contents are presented at the beginning of classes, being then applied in the performance of laboratory work. 8 experimental works will be carried out.
Learning Results
At the end of this training unit the trainee should be able to:
Identify and experimentally quantify the chemical composition of foods.
Identify and experimentally quantify the main microorganisms used to monitor drinking water and food.
Identify and experimentally quantify the main chemical contaminants present in drinking water and food.
Program
1. Determination of the main microbiological parameters analyzed in drinking water and food. Determination of molds and yeasts, total coliforms, faecal coliforms, Escherichia coli, total microorganisms, faecal streptococci, Clostridium perfringens (spores), Pseudomonas aeruginosa, Staphylococus aureus and Salmonella.
2. Determination of the main physical-chemical parameters analyzed in drinking water and food. Determination of dry matter and fat, protein and sugar content. Acidity and alkalinity. Analysis of heavy metals, nitrites, nitrates, ammonium, phosphates, alcohols, phenols and color.
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
Thomas J. Montville and Karl R. Matthews (2008). Food microbiology: an introduction (2nd Ed.). Washington, DC: ASM Press. (Disponível na
Biblioteca do ISEC: ISBN 978-1-4051-8913-2)
Michael J. Pelczar, Jr., E. C. S. Chan, Noel R. Krieg (1997). Microbiologia: conceitos e aplicações: volume 1. São Paulo [etc.]: Makron Books.
(Disponível na Biblioteca do ISEC: ISBN 85-346-0196-8)
Owen R. Fennema (1996). Food chemistry (3rd ed). New York: Marcel Dekker. (Disponível na Biblioteca do ISEC: ISBN 0-8247-9691-8)
Recursos didáticos usados na lecionação: Apontamentos elaborados pelos docentes e protocolos da Unidade Curricular