ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 2 Expository Class: 12 Interactive Classroom: 10 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Microbiology and Parasitology, Analytical Chemistry, Nutrition and Bromatology
Areas: Microbiology, Food Technology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
• To learn about the main agents and mechanisms of food spoilage and loss of quality.
• Lear how to determine the microbiological quality of the food and food environment as well as the current food laws, regulations, codes of practice and guidance.
• To learn about the systems to control, inhibit or destroy the microorganisms used by the food industry.
• To learn about the classic and new methodologies for microorganism identification.
P1221204 Calidade microbiolóxica dos alimentos
Enlace a ficha da materia na Memoria Verificada do MINSTA (páx. 33):
http://www.usc.es/export9/sites/webinstitucional/gl/centros/ciencias/de…
P1221204 Calidade microbiolóxica dos alimentos
Enlace a ficha da materia na Memoria Verificada do MINSTA (páx. 33):
http://www.usc.es/export9/sites/webinstitucional/gl/centros/ciencias/de…
Temario:
Tema 1. Introduction to Food Microbiology. Definition and scope of food microbiology. Importance of microorganisms in food: beneficial vs harmful. Reported cases. Basic concepts: contamination, spoilage, preservation, and foodborne illnesses
Tema 2. Microbial Food Spoilage. Types of microorganisms involved in food spoilage. Factors affecting microbial growth in food. Signs and consequences of microbial spoilage
Tema 3. Foodborne Pathogens. Common foodborne pathogens and their characteristics. Mechanisms of foodborne diseases. Preventive measures and control strategies
Tema 4. Food Biopreservation. Use of beneficial microorganisms or their metabolites to extend the shelf-life of food products. Impact of biopreservation on food quality and safety. Biopreservatives: Research in microbiology has led to the discovery of natural antimicrobial and antioxidant agents produced by microorganisms, which can serve as alternatives to synthetic additives.
Tema 5. Cleaning and sanitization procedures in Food Processing. Pathogens within biofilms, cleaning and sanitization procedures. Integration of phage-based biofilm control into the sanitation protocols
Tema 6. Emerging Technologies in Food Microbiology. Innovations in detection and control of foodborne pathogens. The future of food microbiology in processing and quality control.
Interactive teaching:
- Conventional Techniques in Food Microbiology
- Molecular Techniques in Food Microbiology.
- Work with Practicas cases
Laboratory (laboratory and computer assisted classes)
Práctica 1. microorganismos detection: enterobacteria, enterococaceae
Práctica 2. Computer assisted classes. Detection of microorganisms by means of genomic and proteomic tools.
Bibliografía básica (disponible en libros electrónicos en la Biblioteca Universitaria):
- Food Microbiology. Principles into Practice. Volume1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage (2016) Editor(s): Osman Erkmen, T. Faruk Bozoglu. Print ISBN:9781119237761 |Online ISBN:9781119237860 |DOI:10.1002/9781119237860. John Wiley & Sons, Ltd
- Sanitation Cleaning and Disinfection in the Food Industry – 2010 Ed. Mario Stanga. ISBN: 978-3-527-62946-6
- Food Microbiology Laboratory for the Food Science Student. Practical Approach. (2017) Authors: Shen, Cangliang, Zhang, Yifan. ISBN-10: 9783319583709
- Rapid Detection, Characterization, and Enumeration of Food borne Pathogens. (2011 ) Ed. ]. Hoorfar. ISBN 978-1-55581-542-4. ASM Press
- DNA Methods in Food Safety: Molecular Typing of Foodborne and Waterborne Bacterial Pathogens (2014) Omar A. Oyarzabal (Editor), Sophia Kathariou (Editor) ISBN: 978-1-118-27867-3 Wiley-Blackwell
Bibliografía complementaria (disponible en libros electrónicos en la Biblioteca Universitaria):
- Foodborne Microbial Pathogens. Mechanisms and Pathogenesis (2008) Authors: Bhunia, Arun. ISBN: 9780387745367
- Food Microbiology: Fundamentals and Frontiers, Third Edition. Editors: Michael P. Doyle, Larry R. Beuchat Print ISBN : 9781555814076. e-ISBN : 9781555815912. ASM – American Society for Microbiology
- Forsythe, S.J (2010). The Microbiology of Safe Food. 2ª edn. Wiley# Blackwell, London.
- Statistical Aspects of the Microbiological Examination of Foods. 3rd Edition. Author: Basil Jarvis. eBook ISBN: 9780128039748. Paperback ISBN: 9780128039731. Imprint: Academic Press
P1221204 Calidade microbiolóxica dos alimentos
Enlace a ficha da materia na Memoria Verificada do MINSTA (páx. 33):
http://www.usc.es/export9/sites/webinstitucional/gl/centros/ciencias/de…
Elective subject specific competences:
COP23 - To know the main microbiological agents of loss of quality and alteration of the food, and its identification methodologies.
COP24 – To know and understand the microbial ecology of each food group.
BASIC AND GENERAL SKILLS
CG3 - To know the mechanisms of action of toxic substances and harmful microorganisms in food, waste or as pollutants, their origin and the conditions of consumption that can pose a risk.
CG4 - To know the methods and technologies of production and packaging that allow to obtain safer, healthier and more ecological food, as well as to know its repercussion in the global quality of the food.
CG5 - To know the methods of food production that facilitate the monitoring or self-control of the systems in the food industry.
CG6 - Being able to intervene in the design and development of healthier foods.
CG9 - Manage information sources specialized in nutrition and food technology and safety.
CG11 - Acquire training to develop research activity, being able to formulate hypotheses, collect and interpret information for problem solving following the scientific method, and understanding the importance and limitations of scientific thinking in aspects related to nutrition, Security and food technology.
CB6 - Acquiring and understanding knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context.
CB7 – To ensure that the students know how to apply the acquired knowledge and their problem solving ability in new or little known environments within broader (or multidisciplinary) contexts related to their area of study
CB8 - Students are able to integrate knowledge and face the complexity of making judgments based on information that, incomplete or limited, includes reflections on social and ethical responsibilities related to the application of their knowledge and judgments
CB9 - To ensure that the students know how to communicate their conclusions and the knowledge and reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way
CB10 - To ensure that the students acquire the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.
Transversal competences
CT3 - Capacity for teamwork.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from diverse sources.
CT10 - Ability for critical reasoning and argumentation, and self-critical
CT11 - Capacity for independent learning.
CT12 - Ability to use information in a foreign language.
CT14 - Ability to apply knowledge to practice
CT15 - Concern for quality.
TEACHING METHODOLOGY
lessons. They consist of the exposition by the professor of the contents of the subject. Competences: COP23, COP24, CG4, CG5, CG6, CG9, Cg11, CB6, CB7, CB8, CB9, CB10, CT3, CT5, CT6, CT10, CT11, CT12, CT14, CT15.
We will work with specialized scientific and informative articles, as well as specialized pages in English, elaboration of flow diagrams and explanation of the process based on videos and Glossary in the official languages and in English for the elaboration of individual works.
Autonomous and cooperative learning will be encouraged. The use of AI tools will be encouraged.
The different activities will be evaluated continuously by scoring on the Moodle platform tools (Homework Submission, Forum, Questionnaire and others).
- Interactive teaching of Seminars, Laboratory and field trips. Competences: COP23, COP24, CG4, CG5, CG6, CG9, Cg11, CB6, CB7, CB8, CB9, CB10, CT3, CT5 , CT6, CT10, CT11, CT12, CT14, CT15.
- Tutorials: resolution of doubts (1 hour).
TUTORIALS OF ATTENTION TO THE STUDENT. They are tutorials that are not reflected in the calendar, which will be carried out throughout the course to answer questions from students. To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, you can use the Virtual Campus forum, MS Teams or email.
For the realization of tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, the Virtual Campus forum, Ms. Teams or email can be used.
EVALUATION:
The skills acquired (COP23, COP24, CG4, CG5, CG6, CG9, CG11, CB6, CB7, CB8, CB9, CB10, CT3, CT5, CT6, CT10, CT11, CT12, CT14, CT15) will be evaluated based on:
Evaluation system.
The qualification of each Part (Technology and Microbiology) will be divided into:
- Continuous evaluation: 50%
- Presentation of works: 50%
Therefore, the student's evaluation will include a continuous evaluation that will involve 50% and presentation and defense of work, which will involve 50%.
The grade will be weighted as follows:
- 50% of the final mark (Technology Part) through the marks obtained by the students in forums with scores, homework, work with videos ...; and other e-learning tools on the Moodle platform, and the Presentation of works.
- 50% of the final grade (Microbiology Part)
The final grade will be the sum of the two parts
Evaluation criteria for students who do not pass the course. If the minimum passing grade is not reached, the subject is suspended, the student will take a final exam based on the material from the Moodle Virtual Classroom.
June exams. The final test (delivery of works) will suppose up to 50% of the note that will be added to the continuous evaluation.
July exam. The final test (delivery of works) will suppose up to 50% of the note that will be added to the continuous evaluation.
Students who repeat. Repeating students from previous years will be exempt from complying with the duty to attend classes. To pass the course, it is mandatory to carry out and deliver the proposed activities on the same dates established for the rest of the students.
Contingency plan
"In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for evaluating student academic performance and reviewing grades will apply.
The evaluation system will be exactly the same regardless of the type of teaching used (face-to-face or virtual), with the only difference that the evaluation activities will be carried out, as established by the competent authorities, either face-to-face in the classroom or remotely through the telematic means available at the USC.
The evaluation criteria will be the same for those who take the final exam at the first and second opportunity.
The evaluation criteria for the repeaters will be the same as for the other students.
The students who have an attendance waiver will be able to do the same work as the others in terms of all the work and evaluations carried out through the Moodle platform.
The total hours of the subject are divided equally between PART 1 (FOOD TECHNOLOGY) and PART 2 (MICROBIOLOGY)
Lectures: in class: 12; hours autonomous work: 10
Group : in class: 4; hours autonomous work: 4
Practicals: in class: 6; hours autonomous work: 4
Group tutoring: in class: 2; hours autonomous work: 1
Work and practical cases: in class: 0; hours autonomous work: 32
-Participate actively, constructively and respectfully in classes and seminars.
-Prepare and complement the contents that are working on the subject with the basic bibliography and complementary recommended.
-Developing habits of autonomous search for scientific information.
-To take advantage of the available resources for the student, from the university library.
-Use appropriate tutorials to know in detail the recommendations of the teacher and clarify any doubts that arise in the learning process.
-The admission of students enrolled in the practical laboratory requires that they know and comply with the General Safety Standards in the practical laboratories of the University of Santiago de Compostela. The above information is available on the USC website http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca… -seguridade-nos-laboratorios-de-practicas.pdf).
The course is taught in the oficial languages of the autonomic community. English language is required
María Del Pilar Calo Mata
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
Maria Trinidad De Miguel Bouzas
- Department
- Microbiology and Parasitology
- Area
- Microbiology
- Phone
- 881814947
- trinidad.demiguel [at] usc.es
- Category
- Professor: Temporary PhD professor
Marta Prado Rodriguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822441
- marta.prado [at] usc.es
- Category
- Investigador/a Distinguido/a
| Monday | |||
|---|---|---|---|
| 16:00-18:00 | Grupo /CLE_01 | Galician, Spanish | FAC.PHARMACY |
| Tuesday | |||
| 16:00-18:00 | Grupo /CLE_01 | Galician, Spanish | FAC.PHARMACY |
| Wednesday | |||
| 16:00-18:00 | Grupo /CLE_01 | Galician, Spanish | FAC.PHARMACY |
| Thursday | |||
| 16:00-18:00 | Grupo /CLE_01 | Spanish, Galician | FAC.PHARMACY |
| Friday | |||
| 16:00-17:00 | Grupo /CLE_01 | Galician, Spanish | FAC.PHARMACY |
| 17:00-18:00 | Grupo /CLIL_01 | Galician, Spanish | FAC.PHARMACY |
| 05.23.2025 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |
| 06.27.2025 16:00-17:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |