Biological Indicators on Agro Industrial Quality


Skill acquisition: Concept and representatives of indicators of agro industries.

Skill acquisition and proficiency: (1) Monitoring and methodologies; (2) Quality control and sanitary surveillance.

General characterization





Responsible teacher

Ana Lúcia Monteiro Durão Leitão


Weekly - 4

Total - 56

Teaching language



Background on biology and chemistry.


 Jay, J. M., Loessner, M. J., Golden, D. A. (2005) Modern food microbiology. Springer Science.

 Ray, B., Bhunia, A. (2008) Fundamental food microbiology. CRC Press, Boca Raton.

Adams, M. R., Moss, M. O. (1995) Microbiología de los alimentos. Acribia, S.A.

Teaching method

Lectures sessions with datashow. Laboratorial sessions.

Evaluation method

- Continuous assessment with 3 elements of evaluation:

Theoretical-Practical Evaluation: 2 Tests (each one 35% to the final grade). Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20).

Laboratorial Evaluation: 1 Test (30% to the final grade). Test is used to assess knowledge in Modules and practical classes. The presence in the classes of Modules is mandatory to have access to the test.

Frequency is obtained with the presence in 2/3 of practical classes.

Final rating: (0.70*Theoretical-Practical evaluation) + (0.30*Laboratorial evaluation). Approval is obtained with a minimum score of 9.5 (scale of 20).

- Students without approval on the continuous assessment examination can proceed to the final exam, with the classification being defined by: 0.70*Exam + 0.30*Classification of the Laboratorial evaluation. Approval is obtained with a minimum score of 9.5 (scale of 20).

- Improvement of the classification requires a registration in the schedule examination period. The classification of the laboratorial evaluation cannot be improved and follows in the next year.

Subject matter

A.- Lectures

  1. Introduction
  2. Characterization of the main types of biological hazards
  3. Factors influencing microbial growth in food  
  4. Concepts and criteria of selection of indicators of food microbial quality
  5. Strategies of verification of hygiene and safety requirements in the food industries
  6. Microbial food spoilage
  7. Microbial foodborne diseases

B.- Practical component:

  1. Examination of microbial indicator in foodstuff
    • Detection and enumeration of Escherichia coli
  2. Microbiological analysis in foodstuff
    • Fungi enumeration


Programs where the course is taught: