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Biological Indicators on Agro Industrial Quality

Objectives

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

Code

10751

Credits

6.0

Responsible teacher

Ana Lúcia Monteiro Durão Leitão

Hours

Weekly - 4

Total - 56

Teaching language

Português

Prerequisites

Background on biology and chemistry.

Bibliography

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

 Ray, B., Bhunia, A. (2008) Fundamental food microbiology. 4thEdition, 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 three elements of evaluation:

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

Laboratorial Evaluation: one Test (30% to the final grade). Test is used to assess knowledge in practical classes.

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. Microbiological indicator:
    • Detection of Escherichia coli
    • Secondary metabolite research
  2. Microbiological analysis:
    • Detection and enumeration of fungi

Programs

Programs where the course is taught: