Food Microbiology
Objectives
This Unit aims to initiate students to the different areas of food microbiology, and its applications in the area of training in Nutritional Sciences.
At the end of the unit the student should be capable of:
- know the positive and negative effects of the interaction between microorganisms and food (role in deterioration vs. food production).
- understand the concept of intestinal microbiota and its contribution to the physiological balance.
- know the main pathogens for humans transmitted through food.
- know the main sources of microbial contamination of food, as well as factors favoring microbial growth in them.
- know the principles of gastrointestinal infections diagnosis.
- know the principles of the laboratory work in food microbiology, including microbiological analyzes used in food, water, surfaces and handlers; and
- understand the prevention principles and control of foodborne infections.
General characterization
Code
41020
Credits
Available soon
Responsible teacher
João Ricardo Diniz de Araújo,Paulo Jorge Pereira Cruz Paixão,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
Theoretical classes will be recorded, with audio, by lecturers of the academic unit, depending on their respective specializations. The form of lecture is expository, in which they address issues considered fundamental, providing clues to guide students for their own individual and more detailed study.
The practical classes, lasting two hours per week, are organized into groups of about 9-10 students and will be supervised by a teacher. If classroom classes are not possible, they will be conducted on an e-learning basis.
Evaluation method
Evaluation of Practical Classes - 25%. The student will be excluded if the grade is less than 9.5
- Mandatory: Frequency of practical classes (two thirds of total attendance).
- Presentation of topic by students (1 presentation per student) 15%
- Participation, interest and attitude during practical classes (10%)
Written Exam - 75%
- 50 questions, of multiple choice, in which only one of the options is the correct one, lasting 63 minutes. The student will be excluded if the grade is less than 9.5.
Subject matter
- Microorganisms in food: deterioration vs. food production.
- Concept of intestinal microbiota and its contribution to physiological balance. Main genera.
and species constituting the intestinal microbiota. Brief notion of dysbiosis and risk of disease.
- Main microorganisms (bacteria, viruses, parasites and fungi) pathogenic to humans transmitted through food (distinguish between microorganisms that cause gastrointestinal pathology and microorganisms that have a gastrointestinal entry point but which affect other organs or systems).
- Main sources of food microbial contamination and factors that favouring microbial growth in food.
- The laboratory diagnosis of gastrointestinal infections.
- Microbiological analyses used in food, water, surfaces and handlers.
- The principles of prevention of foodborne infections.