Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
To deepen knowledge of the rules and recommendations in the microbiological analysis of foods. Update knowledge on methodologies for microbiological analysis. Develop analytical quality control tools. Monitoring and implementation of application studies within the framework of the microbiological analysis of foods. Quality assurance of microbiological analysis.
Syllabus
Recommendations and rules for microbiological analysis of foods. Perspectives on advanced techniques of microbiological analysis of food (physical, chemical, immunological methods and molecular biology). Quality assurance of microbiological analysis.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
Considering the main themes addressed in the theoretical and practical context, seeks to strike a balance between the deepening of knowledge and competencies to be acquired. The approach to advanced techniques of microbiological analysis of food is performed through examples of physical, chemical, immunological methods and molecular biology, with application in food microbiology, specifically to practical application to different groups of microorganisms in different types of food matrices. The concepts on quality assurance are developed considering its application to microbiological analysis methodologies that use automated systems for microbiological analysis of foods.
Teaching methodologies (including evaluation)
The teaching-learning process includes EaD, with synchronous sessions, with expository methodologies with audiovisual projection and discussion of case studies that motivate group interaction, using videoconferences via Zoom or Teams. The Moodle platform favours asynchronous communication, facilitating the orientation of the research work and enabling access to the learning elements. Learning is complemented with practical classroom classes, supported by ISO standards and/or in duly validated alternative systems. Students are admitted to the final exam. Continuous assessment consists of an individual theoretical research assignment (TPT), a theoretical-practical group research assignment (TPG) and an individual written test (PI) with the weighting of, respectively, 40%, 40% and 20%. For exemption, none of the evaluation elements can have a rating < 10 values. Final exam consists of a written test.
Demonstration of the coherence between the teaching methodologies and the learning outcomes
Theoretical sessions with audiovisual presentation is intended to deepen the theoretical foundations of the different topics, especially linking recommendations and rules of the microbiological analysis of foods with analytical techniques using physical, chemical, immunological and molecular biology methods and the quality assurance of microbiological analysis of food and water. Practical laboratory sessions aimed at the development of new skills with the practical application of some procedures and techniques, using case studies. All session of the laboratory practices are moments of interaction with students in analyzing and interpreting the observations made or of the data obtained. In this context, the presentation of case studies by people who carry out their professional activity in the implementation of automated microbiological methods or on its use in the context of the food cluster, consisting in a important technical and scientific connection. In the case of a master graduate training, justified the interconnection between the theoretical component, expository, and practical and laboratory component, being essential that students have mastered the use of documents and national and international legislation, through the preparation and oral presentation of research works.
Bibliography (Mandatory resources)
Ceuppens, S., Li, D., Uyttendaele, M., Renault, P., Ross, P.,Van Ranst, M., Cocolin, L. & Donaghy, D. (2014). Molecular methods in food safety microbiology: interpretation and implications of nucleic acid detection. Comprehensive Reviews in Food Science and Food Safety,13: 551-577 Doyle, M.P., Beuchat, L.R. & Montville, T.J. (2013) Food Microbiology, fundamentals and frontiers, 4th edition, ASMPress, Washington, D.C. International Commission on Microbiological Specifications or Foods - ICMSF (2005) Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Blackie Academic & Professional. Ray, B. & Bhunia, A. (2013). Fundamental Food Microbiology, 5th edition, CRC Press Ray, R. C. & Didier, M. (2014).Microorganisms and Fermentation of Traditional Food, CRC Press Zwietering, M. H., Jacxsens, L., Membre, J. M., Nauta, M.& Peterz, M. (2016). Relevance of microbial finished product testing in food safety management. Food Control 60: 31-43.
