ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Microbiology and Parasitology
Areas: Microbiology
Center Faculty of Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
Understanding the microbiology, parasitology and toxicology of food.
Acquiring scientific knowledge and practical skills of microorganisms enabling it to act correctly in the practice of the profession of Dietitian-Nutritionist.
Program theory
1. Introduction to Microbiology.
2. General bacteriology. Prokaryotic cell structure.
3. Bacterial physiology. Metabolism. Growth and development.
4. Bacterial genetics. Genetic variation: mutation and recombination. Gene transfer: transformation, conjugation and transduction.
5. Subcellular elements: viruses and prions.
6. General microbiology. Structure, physiology and fungal growth.
7. General parasitology. Structure, physiology and multiplication. Life cycle of parasites.
8. Sterilization and desinfection. physical and chemical methods.
9. Antimicrobials. Classification. Mechanisms of action. Resistance.
10. Foodborne pathogenic bacteria.
11. Viral agents. Prions.
12. Toxigenic fungi.
13. Toxigenic algae.
14. Parasites: protozoa, helminths and nematodes.
15. Food microbiology.
Program of practical classes
1. Microscopic observation of microorganisms. Fresh microscopic examination. Simple staining. Gram staining. Microbial morphology.
2. Preparation of culture media. Sterilization methods.
3. Sowing, isolation and identification of microorganisms. sowing in selective and differentials culture media. Growing in aerobic and anaerobic.
4. Microbiological analysis of food samples: sampling, transport and storage. Sample processing.
5. Count of total aerobic microorganisms mesophylous by plate count technique by sowing the surface.
6. Research and total Enterobacteriaceae count, total coliforms and E. coli (NMP).
7. Research and plate count of Streptococcus group D of Lancefield and enterococcus. Confirmation of suspect colonies.
8. Detection and identification of Salmonella, Staphylococcus aureus and Bacillus cereus.
- Gamazo C, Sánchez S, Camacho A.I. 2013. Microbiología basada en la experimentación. Studentconsult en español. Elsevier.
- Madigan, M.T., Martinko J.M. 2015. Brock Biología de los Microorganismos. 14ª ed. Prentice-Hall International Ltd., London.
- Prescott, L.M., Harley J.P., Klein D.A. 2014. Microbiología. 7ª ed. McGraw-Hill Interamericana. Madrid.
- Tortora G.J., Funke B.R. 2017. Introducción a la Microbiología. 12ª ed. Panamericana.
- Jay J.M., Bhunia A. 2010. Fundamentos de Microbiología moderna de los alimentos. 4ª Ed. McGraw-Hill.
- Hernández M.A. 2015. Microbiología de los alimentos. Panamericana
The competence that be will work more intensively on this subject are:
Basic: (RD 1393/2007)
• CB1: Students have demonstrated knowledge and understanding in a field of study that part of the basis of general secondary education, and is typically at a level which, although it is supported by advanced textbooks, includes also some aspects that imply knowledge of the forefront of their field of study.
• CB2: Students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through devising and sustaining arguments and solving problems within their field of study.
• CB3: Students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical.
• CB4: That students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
• CB5: That students have developed those skills needed to undertake further studies with a high degree of autonomy.
General: (Order CIN / 351/2009)
• CG1 - Recognize the essential elements of the profession of Dietitian-Nutritionist, including ethical principles, legal responsibilities and exercise of the profession, applying the principle of social justice to professional practice and developing it with respect for people, their habits, beliefs and cultures.
• CG2 - Develop the profession with respect for other health professionals, acquiring skills for teamwork.
• CG3 - Recognizing the need to maintain and update professional skills, paying particular importance to learning autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
• CG4 - Know the limits of the profession and its competences, identifying when interdisciplinary treatment or referral to another professional is required.
• CG5 - It communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use the information and communications technology especially those related to nutrition and lifestyle.
• CG6 - Understand, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
• CG7 - Having the ability to produce reports and complete records relating to professional intervention Dietitian-Nutritionist.
• CG8 - Identify and classify food and food products. Can analyze and determine their composition, properties, nutritional value, the bioavailability of nutrients, organoleptic characteristics and modifications suffered as a consequence of technological and culinary processes.
• CG9 - Know the basic processes in the production, processing and preservation of food of animal and vegetable origin.
• CG10 - Prepare, interpret and manage database tables and food composition.
• CG11 - Know the microbiology, parasitology and toxicology of foodstuffs.
• CG29 - Acquire basic training for the research activity, being able to formulate hypotheses, collect and interpret information for problem solving using the scientific method, and understanding the importance and limitations of scientific thinking in health and nutrition.
Cross:
• CT1: Capacity for analysis and synthesis.
• CT2: Ability to organize and plan.
Specific: (Order CIN / 351/2009 and others own the title)
• CE15 - Know the microbiology, parasitology and toxicology of foodstuffs.
The achievement of the basic training of the student will be by means of masterclasses (ME1) (30h), where will explain the theoretical foundations of the matter helping of the audiovisual means and of another type that consider convenient the professor. These classes purchase a special importance due to the fact that the students have scarce knowledges related with the matter. It will look for the active participation of the student, that will be incentivado to take part continuously.
The seminars (ME2) (4 hours), of compulsory assistance, will allow to pose individual activities or in group that will improve the participation of the alumnado from a critical and argumentative approach. At the same time, the limitation regarding the number of students that assist to the seminars will allow to favour the interventions to individual level from different perspectives or orientations for the subjects worked, with which, will facilitate the acquisition of skills very useful for the achievement of aims fixed.
The practices of the asignatura (ME3) (15h), of compulsory assistance, will serve for the illustration of the theoretical contents of the matter and will be oriented fundamentally to that the student purchase skills and practical experiences. They will employ technicians of the basic microbiological laboratory and applied to the alimentary industry that will allow to the student comprise the procedures of work in this industry of a global way.
Besides, the students will realise, obligatoriamente, a work in group (ME5) (7h), will expose the contents with audiovisual support and of blackboard, and finally will argue of a critical and constructive way said contents.
They will realise tutorías in group (ME4) (2h) and individual (ME8) (2h) to clear particular problems of each student and facilitate the continuous follow-up of the matter.
At all times it will use like support to the teaching the Virtual Campus of the USC. The virtual course allows to the students enrolled in the matter access to all the contents given by the professor, as well as have of relative information to the matter, programs, schedules, seminars, tutorías, etc.
The evaluation will realise by means of a final examination that represents 70% and a continuous evaluation that represents 30% remaining.
The final qualification of the student will consider so much the result of the examination as of all the activities realised: the assistance and participation in the masterclasses, the assistance and participation in the practices of laboratory and the work in group
The system of evaluation will consist of the following sections:
Final examination: Until 7,0 points.
Competitions evaluated: CB1, CB2, CG11, CT1, CE15, CE15.
The students that do not assist at least to 80% of the hours of practices will not be able to surpass the asignatura.
In case of not surpassing the matter at the earliest opportunity, the student will be evaluated in the Second Opportunity of, at least, those sections in that it did not attain the minimum qualification.
Continuous evaluation: Until 3,0 points:
%or2022 Assistance and participation in masterclasses: Until 1,0 points
%or2022 Assistance and participation in practical classes: Until 1,0 points.
%Or2022 Realisation and presentation of works: Until 1,0 points.
Competitions evaluated: CB3, CB4, CB5, CG1, CG2, CG3, CG4, CG5, CG6, CG7, CG8, CG9, CG10, CG29, CT2, CE15
It will value the personal initiative, the capacity to work in team and to face and resolve the problems that can pose, as well as the results achieved and his criticism.
To surpass the asignatura is indispensable to obtain the minimum qualification in all and each one of the sections.
VERY IMPORTANT:
Para the cases of fraudulent realisation of exercises or proofs will be of application the established in the Normativa of evaluation of the academic performance of the students and of review of the qualifications.
For monitoring, understanding, study and work for the contents of the matter it is considered that the student must use:
2 hours of study for each hour of lectures (60h)
2 hours of study for each hour of class seminar (8h)
1 hours of work per hour practical class (15h)
7 hours to prepare individual work (7h)
2 hours assistance group tutorials (2h)
4 hours to carry out tests (4h)
The study must be comprehensive and not by rote, linking the contents of the subject with those of related subjects.
Check regularly developed the course in the Virtual Classroom.
Consult any doubt with the teacher.
The matter gives in the two official languages of the community, Spanish and Galician.
Miguel Blanco Alvarez
Coordinador/a- Department
- Microbiology and Parasitology
- Area
- Microbiology
- miguel.blanco [at] usc.es
- Category
- Professor: University Professor
Jesus Eulogio Blanco Alvarez
- Department
- Microbiology and Parasitology
- Area
- Microbiology
- jesuseulogio.blanco [at] usc.es
- Category
- Professor: University Lecturer
Jorge Blanco Alvarez
- Department
- Microbiology and Parasitology
- Area
- Microbiology
- jorge.blanco [at] usc.es
- Category
- Professor: University Professor
| Tuesday | |||
|---|---|---|---|
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Wednesday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Thursday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| 01.10.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 01.10.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.11.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.11.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |