Class Microbiology of Foods

The curricular unit of Food Microbiology aims to apply the basic knowledge acquired in general microbiology, providing current knowledge to enable future nutrition professionals to identify the microorganisms that exist in food. Anticipate and recognize the possible microrganismos interactions with food and, prevent microbial diseases transmitted by water and or by food. In lab. classes students should know how to perform work in a food microbiology, using the microbiology concepts and also know how to interpret and criticize the analytical methods performed. They will be able to make reports and /or analytical reports of the Lab. activities and to consult papers published in international journals.

1-Introduction to food microbiology.Factors that can affect food  microorganisms epidemiological studies and research in food microbiology. 2-The microorganisms in food.Quality control systems-HACCP. Microbiological analysis and associated methods. Food and associated microorganisms.Industrial applications of microorganisms. 3-Infections and food poisoning. Pathogens in food.Human diseases transmitted by food.  

4-Food preservation. Principles and methods Microbiological quality control of human drinking water. Safety and Quality Management in Microbiology. Laboratory Program:Microbiological food analysis .Samples, collection and transport . Counting methods, detection and identification. Indicator microorganisms and  pathogenic microorganisms. Microbiological analysis of  water and  microorganisms identification. Criteria and quality standards.

Within the scope of the curricular unit, videos and documents are made available on moodle to support the subject.  These documents and didactic material allow the visualization of programmatic contents and facilitate the learning of the basic concepts necessary to achieve the objectives stipulated for the chair.  Whenever possible, field trips are made to reinforce the syllabus and whenever possible the collection of samples to be used in the practical work of students in the laboratory.

• Bell C, Neaves P & Williams AP. (2005) Food Microbiology and Laboratory Practice. Blackwell Science.
• Doyle MP & Beuchat LR. (2007) Food Microbiology: Fundamentals and Frontiers (3rd ed.), ASM Press.
• Ferreira, W.F.C., Sousa, J.C., Li, N. (2010) Microbiologia. Lidel, Edições técnicas.