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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) Methodologies; (2) Food safety.

General characterization

Code

10751

Credits

6.0

Responsible teacher

Ana Luísa Almaça da Cruz Fernando, Ana Lúcia Monteiro Durão Leitão

Hours

Weekly - 4

Total - 56

Teaching language

Português

Prerequisites

Basic knowledge of microbiology, 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 with datashow. Practical laboratory sessions.

Evaluation method

- Continuous Assessment with three Assessment Elements:

Theoretical-Practical Assessment: 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 (scale of 0 to 20).

Laboratory or Project Assessment: one Test (30% to the final grade). Test is used to assess knowledge in laboratory sessions.

Attendance is obtained with the presence in 2/3 of laboratory sessions.

Final grade: (0.70* Theoretical-Practical Assessment) + (0.30* Laboratory or Project Assessment). Approval is obtained with a minimum score of 9.5 (scale of 0 to 20).

- Students without approval on the continuous assessment examination can proceed to the final exam, with the classification being defined: (0.70*Exam) + (0.30* Laboratory or Project Assessment). Approval is obtained with a minimum score of 9.5 (scale of 0 to 20).

- Improve the grade of the theoretical-practical assessment component requires a registration in the schedule examination period. The grade of the laboratory or project assessment component 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. Microbial food spoilage
  6. Microbial foodborne diseases

B.- Laboratory sessions

  1. Microbiological indicator
  2. Microbiological analysis

Programs

Programs where the course is taught: