Class Food microbiology, quality control and detection methods

The curricular unit aims to develop students’ understanding of the importance of food microbiology and its applications in the biotechnological and food industries. It will address the interactions between microorganisms and food, with a focus on food safety and quality. Students will acquire skills to identify microorganisms present in food and to recognise their effects, whether beneficial, such as in food production and preservation or harmful, as potential pathogenic agents. The practical component will allow the application of microbiological techniques to different food matrices, fostering analytical, control, and result interpretation skills. Students will also be able to prepare laboratory reports and consult international scientific literature, equipping them to face the challenges of the food sector.

Not applicable

Theoretical Program: -Introduction to food microbiology. -Microorganisms in food, factors affecting their multiplication. -Quality control and food surveillance. Microbiological analysis of food and water. Microbiological risk prevention systems. Implementation of good manufacturing practices in industry. Control of microorganisms that cause food spoilage. Classic methods. -Origin and identification of foodborne pathogens and associated diseases. -Epidemiology. -Innovation and research into new antimicrobial agents. -Classic and innovative methods in microbiological detection. -Identification of food pathogens. -European Regulation 2073:2005. -Principles and methods of food preservation. -Food infections and poisoning.   Laboratory Program: Food microbiological analysis. Application of innovative methods for quantifying indicator and pathogenic microorganisms. Microbiological criteria and regulatory standards.  

In the theoretical classes, content will be presented in the form of seminars, supported by presentations and case studies, encouraging active discussion, idea exchange, and a deeper understanding of the program topics. Students will be able to connect specific topics in microbiology/food quality control with real-world case studies, promoting independent research and communication skills. During laboratory sessions, students will apply the theoretical knowledge acquired and develop essential skills, such as sample handling, performing assays, and discussing and interpreting results. The integration of different teaching methodologies, such as theoretical seminars and laboratory practices, aims to provide a comprehensive and well-rounded training that facilitates the acquisition of theoretical knowledge, the development of practical skills, and the ability to apply knowledge in real-life situations.

  -Giovanna, S. and Corsetti, A. (2020). Food Microbiology: The Past and the New Challenges for the Next 10 Years. Frontiers in microbiology 11, 237. -Bintsis T. (2017). Foodborne pathogens. AIMS microbiology, 3(3), 529–563. https://doi.org/10.3934/microbiol.2017.3.529. -Jankovic, I. et al. (2010). Application of probiotics in food products--challenges and new approaches. Current opinion in biotechnology, 21(2), 175–181. -Borchers, A., Teuber, S.S., Keen, C. L., Gershwin, M.E. (2010). Food safety. Clinical reviews in allergy & immunology, 39(2), 95–141.