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Presentation
Presentation
The course is part of the 2nd cycle of studies in Food and Molecular Biotechnology and aims to provide students with theoretical and practical knowledge of molecular and immunoenzymatic methodologies used in the detection, quantification and characterisation of microorganisms, allergens, GMOs and contaminants in food. This course covers the fields of food microbiology, food safety, quality control and laboratory diagnostics, crucial areas in the agri-food industry, reference laboratories and research. The course contributes to the development of specialised technical skills, critical thinking, autonomy and problem-solving skills in a laboratory context, preparing students for the technical and regulatory challenges of the sector. Its relevance lies in the direct application of the techniques to quality control and food innovation.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 5
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULHT7056-26704
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
1-Food adulteration 2-Food allergens 3- Microbiological contamination 4-Methods for detecting food adulteration, food allergens and microbiological contamination 4.1 Application of molecular biology techniques 4.1.1- DNA amplification techniques - Polymerase chain reaction (PCR), types of quantitative PCR, 4.1.3-Fluorescence in situ hybridisation 5- Synthetic biology applied to the production of compounds of interest to the food industry. 6- Mycotoxins in food 7- Genetically modified organisms (GMOs) in food 8- Methods for detecting mycotoxins and GMOs in foods 8.1- Application of enzyme-linked immunosorbent assays: - Direct, indirect and sandwich enzyme-linked immunosorbent assay tests -Loop-mediated isothermal amplification 8.2. DNA typing and sequencing techniques:Pulse field gel electrophoresis (PFGE), Denaturing Gradient Gel Electrophoresis (DGGE), Sanger sequencing and Next Generation sequencing 9- Biotechnology of transgenic plants and their potential benefits for the food industry.
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Objectives
Objectives
The primary objective of the curricular unit (CU) is to identify the molecular and immunoenzymatic techniques to identify food adulteration, allergens, microbiological contaminations, genetically modified organisms (GMOs), and mycotoxins in food. Additionally, the CU aims to detail the present and future of molecular and immunoenzymatic techniques utilized to enhance food safety and quality. By the end of the course, students will be equipped to: i) Comprehend the significance of these techniques within the food industry context. ii) Proficiently conduct laboratory procedures with accuracy. iii) Apply the learned techniques to address real-world challenges concerning food safety, product authenticity, and quality monitoring in industrial settings. iv) Analyse results effectively and draw pertinent conclusions regarding the presence of adulteration, allergens, contaminating microorganisms, and GMOs in food.
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Teaching methodologies
Teaching methodologies
Students are challenged to solve problems and interpret results as if they were in a professional context, with the aim of preparing them for the labour market, promoting scientific reasoning and decision-making skills. Flipped classes will be used to: - Promote autonomy and responsibility in learning - Stimulate critical thinking and practical application - Improve students' active participation during lessons - Facilitate pedagogical differentiation, allowing each student to progress at their own pace Students give group presentations on real applications - Innovation: promotes active learning, autonomous research, critical thinking and collaboration between peers. During lectures, real cases and studies of the application of techniques in the food industry are used. - Innovation: brings content closer to professional reality, encourages problem-solving and the practical application of knowledge.
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References
References
Cabanillas, B. (Ed.). (2024). Food Allergens: Methods and Protocols. Methods in Molecular Biology, vol. 2717. Humana Press, New York, 377 pp. Marín, X., Grau-Noguer, E., Gervilla-Cantero, G., Ripolles-Avila, C., & Castillo, M. (2025). Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s. Trends in Food Science & Technology, 165, 105313. Sarkar, T. (Ed.). (2026). Novel Food Analysis: Techniques and Applications. Humana Press, New York, 450 pp. ISBN 978-1-0716-4787-5. Brara, Z., Madani, K., Costa, J., Taouzinet, L., Djaoudene, O., Amrane-Abider, M., Bougherra, H., Mouhoubi, K., Brahimi, N., Bouiche, C., Meghlaoui, Z., & Mafra, I. (2025). Current progress on the detection of genetically modified organisms in food: From transgenic towards genome-edited crops. Comprehensive Reviews in Food Science and Food Safety, 24(5), e70243.
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Assessment
Assessment
- Avaliação contínua
A avaliação desta unidade curricular é realizada de uma forma contínua e corresponde à avaliação das suas duas componentes: componente teórica e componente laboratorial. A componente teórica contribui com 40 % e a componente laboratorial 60% da avaliação final.
Componente teórica: três provas de avaliação intercalar, com uma ponderação global de 75%, e um trabalho escrito em grupo, com uma ponderação de 25%. O trabalho incidirá sobre tópicos específicos relacionados com a aplicação de técnicas moleculares e imunoenzimáticas na resolução de desafios reais de segurança alimentar e de autenticidade dos produtos.
Ao longo das aulas serão realizadas sete fichas de exercícios. Os estudantes que obtenham uma classificação igual ou superior a 16 valores em, pelo menos, cinco dessas fichas ficam dispensados da realização do trabalho escrito em grupo. Neste caso, a classificação obtida nas fichas substituirá a classificação do trabalho e terá uma ponderação de 25%.
A avaliação da componente laboratorial:
PL1: Adulteração de alimentos - 20%: Relatório (5%) discussão oral (15%)
PL2: Hibridização in situ por fluorescência (FISH) para deteção de patógenos transmitidos por alimentos - 20%
PL3: Deteção de micotoxinas em produtos alimentares - 20%: Relatório (5%) discussão oral (15%)
PL4: Deteção de OGM no milho por ELISA e LFA: 20% - relatório (5%) discussão oral (10%)
Avaliação contínua laboratorial- Assiduidade, caderno de laboratório, desempenho nas aulas, compreensão dos procedimentos - 20%
Caso o aluno não obtenha a nota mínima para aprovação (9,5 val.), poderá realizar um exame prático.
Será também tida em conta uma componente de avaliação continua relacionada com a participação e desempenho nas aulas práticas.
A nota final é calculada através da média ponderada: 40% (componente teórica) + 60% (componente laboratorial). Esta abordagem global de avaliação garante uma apreciação equilibrada do desempenho dos alunos nas vertentes teórica e prática da unidade curricular.
2. Avaliação Não Contínua:
Os alunos podem optar por exame final.
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Mobility
Mobility
Yes
