Food Microbiology
Microbiologia dos Alimentos
Curse code:9554121
Isabel Maria Corrêa Calvente De Barahona
Learning outcomes of the curricular unit:
The aim of this Syllabus is to know the epidemiology and prevention of diseases caused by different food transmission microorganisms, on the other hand, to study the role of microorganisms in the production, modification and destruction of food. Learn about the factors that affect the transmission and the growth of microorganisms in food and get to know different ways to prevent microbial growth in foods.
Practical educational objectives are learning to isolate, identify and enumerate some microorganisms responsible for food-borne diseases and food spoilage in accordance with the Portuguese legislation. Analyze the results according to the Portuguese law and the guide values set by the National Institute Health Dr. Ricardo Jorge (Portuguese reference laboratory).
Syllabus:
Lectures:
- Food-borne human diseases caused by microorganisms and their products: identification and characterization of the main etiological agents.
- Epidemiology, transmission and pathogenesis.
- Taxonomy and ecology of the major groups of microorganisms present in food.
- Microorganism’s incidence on foods and analysis of its negative and positive impact.
- Production of new foods using microorganisms.
- Microbiological control, food safety and quality.
- Conservation of food using different methods.
Suggested Bibliography:
- Lacasse D (1999) Introdução à Microbiologia Alimentar, Colecção Ciência e Técnica, Instituto Piaget, Divisão editorial. ISBN: 9789727711024
- Doyle MP & Buchanan RL (2012) Food Microbiology: fundamentals and frontiers, 4th ed., ASM Press, USA. ISBN-10: 1555816266
- Lampel KA (2012) Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins, 2nd ed., Food and Drug Administration, USA
- Jay JJ, Loessner MJ & Golden DA (2005) Modern Food Microbiology, 7th ed., Springer, USA
Additional Info
-
Institution/School:
Related items
- 2nd cycle in Clinical Nutrition
- Nutrition
- Psychology
- Internship
- Training in Nutrition
- Academic Calendar IUEM
- General Pathology
- Food Toxicology
- Food supplements
- Public health
- Sports Nutrition
- General Microbiology
- Food Processing
- General Physiology
- Pharmacology applied to Nutrition Sciences
- Metabolic Biochemistry II
- General Biochemistry
- Assessment of food intake
- Food and Human Nutrition II
- Marketing and Entrepreneurship
- Introduction to Research Methodology
- Ethics and Professional Deontology
- Nutritional Epidemiology
- Food Policy
- Food Services and Catering Management
- Pathology and Diet Therapy II
- Legislation, Regulation and Quality Control
- Pathology and Diet Therapy I
- Community Nutrition
- Fieldwork
- Food Systems and Health
- Psychology
- Pediatric Nutrition
- Food Safety and Hygiene
- Biostatistics
- Food Biochemistry
- Applied Physiology
- Immunology
- Genetics
- Metabolic Biochemistry I
- Bromatology
- Functional Anatomy
- Histology
- History and Sociology of Food
- Principles of Biological Chemistry
- Acordos Bilaterais
- Cell and Molecular Biology
- Biomedical Lab Sci.
- 1st cycle in Psychology
- 1st cycle in Nutrition