Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 3 | 1 |
2502445 Veterinary Medicine | OT | 5 | 1 |
You can check it through this link. To consult the language you will need to enter the CODE of the subject. Please note that this information is provisional until 30 November 2023.
There are no official prerequisites, but students are advised to review the basic concepts of Microbiology.
This is a compulsory third-year subject in Food Science and Technology (CTA) degree and a non-compulsory fifth-year subject in Veterinary Medicine (VET) degree. Students will acquire the knowledge and practical skills of Food Microbiology. Topics covered include the concept and significance of Microbiology related to foods, conditions that influence the development of microorganisms, microorganisms associated with food, techniques and basic methods for studying microorganisms, and analytical techniques used in food microbiology.
The training offered by the subject is based on previous knowledge acquired in compulsory subjects as Microbiology and Parasitology (CTA) and Microbiology (VET). It is also oriented to its applications in other subjects as Food Safety and Public Health.
The specific training objectives are:
- To introduce the student to the basic concepts of Food Microbiology.
- To provide knowledge of microbiological techniques and methods in foods.
- To recognize and understand the role of microorganisms associated with foods across many aspects (normal microbiota, causative agents of disease, spoilage, and those of industrial, biotechnological and ecological use) and the control of microorganisms.
The subject is structured into the following sections:
Section a. Introduction to Food Microbiology: concept and evolution. Factors affecting the growth of microorganisms in food: intrinsic and extrinsic factors (chemical, physical and biological factors).
Section b. Microorganisms associated with foods: bacteria, fungi, viruses, other organisms. Sources of food contamination. Spoilage microorganisms. Indicator microorganisms. Foodborne pathogenic microorganisms: Infections, toxi-infections, foodborne intoxications. Useful microorganisms.
Section c. Analytical methods in food microbiology: essential and conventional methods, immunological methods, molecular methods, rapid and automated methods, physical methods.
Section d. Foods: Introduction, initial microbiota, effects of processing, spoilage microorganisms, Foodborne pathogenic microorganisms and its control
- Meat and meat products
- Fish, seafood and fish food
- Milk and dairy foods
- Eggs and egg products
- Other foodstuffs: vegetables, fruits, cereals and derivatives, prepared foods, canned foods, water for human consumption, beverages.
The laboratory practical contents are:
- Aseptic technique and culture methods. Observation of microorganisms and main staining methods.
- Techniques for enumeration and isolation of microorganisms.
- Methods for bacterial identification.
- Microbiological analysis of food products (traditional and molecular methods)
This subject applies the following methodology:
All teaching materials used during the course will be posted on the Campus Virtual platform. Before each session, students will find the presentations (in pdf format) used in class by the teacher, as a support for taking notes. Students must inform themselves of the news and information publishedon the Campus Virtual.
*The proposed teaching methodology may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Laboratory sessions | 19 | 0.76 | 2, 6, 7, 23, 14, 16, 21, 22 |
Lectures | 29 | 1.16 | 2, 6, 7, 10, 23, 14, 15, 20, 16, 21, 22, 13, 12 |
Seminar | 3 | 0.12 | 2, 6, 8, 20, 16, 21, 13 |
Type: Supervised | |||
Tutorials | 2 | 0.08 | 7, 10, 23, 14, 15, 20, 16, 21, 22, 13, 12 |
Type: Autonomous | |||
Cases/problem solving | 15 | 0.6 | 2, 6, 7, 8, 10, 14, 20, 16, 21, 22, 13, 12 |
Study | 79 | 3.16 | 7, 10, 14, 15, 20, 16, 21, 13, 12 |
Assessment is individual and continuous through different activities:
- Laboratory sessions (20% of the overall grade): a continuous assessment will be carried out during the laboratory sessions. Maximum score: 20 points.
- Small group work and seminar presentation (20% of the overall grade): a small group work will be done, one in the classroom in a seminar format. Maximum score: 20 points.
- Written exams (60% of the overall grade): Midterm exam 1: sections a, b and c (30% of the overall grade). Maximum score: 30 points. Midterm exam 2: section d (30% of the overall grade). Maximum score: 30 points. For an average grade for assessment activities to be applicable, the minimum grade from the scores obtained in each written exam should be 14 points.
SINGLE ASSESEMENT
For students who decide to take a single assessment, it may be assessed for all the scheduled activities they do (laboratory practices, group work) and for the two partial exams on the day the last continuous assessment test will be held (second partial exam). The assessment, and weight on the final grade of these activities and the minimum value tobe achieved in each of the partials will be the same as in the continuous assessment.
REPEATER STUDENTS
Students who are retaking the subject will not need to do the practice and group work again and will be able to take a single and final exam. With this option, the scores obtained in the previous course or in other courses will not be considered. The final grade will be the one you get in the exam and you must achieve a score of 5 out of 10 to pass the subject.
*Student’s assessment may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Laboratory sessions | 20% | 0 | 0 | 2, 3, 6, 4, 7, 23, 14, 11, 21 |
Seminar presentation | 20% | 0 | 0 | 1, 2, 3, 5, 6, 4, 9, 8, 10, 15, 19, 20, 16, 11, 21, 13, 12 |
Written tests | 60% | 3 | 0.12 | 1, 2, 3, 6, 7, 9, 8, 10, 14, 15, 19, 17, 20, 18, 16, 21, 22, 13, 12 |
Textbooks
- Adams, M.R.; Moss, M.O. 2008 (3a ed.). Food Microbiology. Royal Society of Chemistry. https://app.knovel.com/hotlink/toc/id:kpFME00011/food-microbiology-3rd/food-microbiology-3rd
- Batt, C.A.; Tortorello, M.L. (eds). 2014 (2a ed.). Encyclopedia of Food Microbiology. Academic Press. https://www-sciencedirect-com.are.uab.cat/referencework/9780123847331/encyclopedia-of-food-microbiology#book-description
- Doyle, M.P., Diez-Gonzalez, F; Hill, C. (eds.). 2019. Food Microbiology: Fundamentals And Frontiers, 5th Edition. American Society for Microbiology (ASM) https://onlinelibrary-wiley-com.are.uab.cat/doi/book/10.1128/9781555819972
- Erkmen, O.; Bozoglu, T.F. 2016. Food Microbiology: Principles into Practice. John Wiley & Sons, Ltd. https://onlinelibrary-wiley-com.are.uab.cat/doi/book/10.1002/9781119237860
- Liu D. 2009. Molecular detection of foodborne pathogens. CRC Press. https://ebookcentral-proquest-com.are.uab.cat/lib/UAB/detail.action?docID=565979
- Matthews, K.R.; Kniel, K.E.: Montville, T.J. 2017 (4a ed). Food Microbiology: An Introduction. American Society for Microbiology (ASM). https://app.knovel.com/hotlink/toc/id:kpFMAIE017/food-microbiology-an/food-microbiology-an
Websites
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