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: External department linked to the degrees
Areas: Área externa M.U en Nutrición, Seguridade y Tecnologías
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
With the subject of Microbiology and Marine Products Technology, the student is expected to know the scientific and technical bases on which the different technologies used in the conservation of foods of marine origin are based and to train them for their application, as well as to identify the The main hazards of its consumption and how to act to prevent, eliminate or reduce the associated microbiological risks to acceptable levels. This also implies that the student should know aspects such as the structure and chemical composition of these products, the processes of alteration post-mortem that they experience and the methods available to evaluate their quality and food safety.
Theory
Topic 1. Marine resources exploited as food: current state of production; Main resources; And use of these resources.
Topic 2: Structure and chemical composition of marine products: muscular anatomical structure; Main chemical components (proteins, water and lipids); Minority components.
Topic 3: Processes of post-mortem alteration: nucleotide catabolism; Rigor mortis; Autolytic alterations; Processes of bacterial alteration; Oxidation.
Topic 4: Conservation technologies (I): conservation on board; Fresh chilled products; Freezing; Preserves; Other traditional conservation techniques (salting, drying, smoking, etc.).
Topic 5: Conservation technologies (II): new consumption habits; Innovations in traditional conservation techniques; The evolution of packaging technologies; New processing technologies; New additives; The technology of barriers.
Topic 6: Quality: quality concept; Quality assessment (sensory, chemical and microbiological methods); Future developments.
Topic 7: Safety (I): hazards associated with fresh fish and shellfish; Hygiene problems; Risks arising from processing; risks prevention.
Topic 8: Microbiological safety (II): European legislation on food microbiological safety. Methods of detection.
Practices
The course of this subject also includes four practice sessions:
- Organoleptic evaluation of the quality of fresh fish with different degrees of freshness. Comparison of the Quality Index Method (QIM) with the statutory scale. Approach to the application "How fresh is your fish?"
- Evaluation of the quality of fresh fish using chemical parameters (total volatile bases) and microbiological (counts of psychotrophic bacteria). Using the Food Spoilage and Safety Predictor application to predict the remaining useful life.
- Depuration of bivalve molluscs in an experimental unit designed at pilot plant scale.
- Detection of relevant pathogenic microorganisms in marine products (Escherichia coli, Salmonella) by culture and molecular methods.
- The State of World Fisheries and Aquaculture 2014 (SOFIA). Opportunities and challenges. (2014). Food and Agriculture Organization of the United Nations. Rome, 2014.
- Structure and composition of fish muscle. (1996) Venugopal V, Shahidi F. Food Reviews International 12: 175-197.
- Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. (2006). Delbarre-Ladrat C, Cheret R, Taylor R, et al. Critical Reviews in Food Science and Nutrition 46: 409-421.
-Spoilage and shelf-life extension of fresh fish and shellfish. (1996). Ashie, INA, Smith, JP, Simpson, BK. Critical Reviews in Food Science and Nutrition 36: 87-121.
- Post-harvest changes in fish. Ababouch L. (2005). In: FAO Fisheries and Aquaculture Department [online]. http://www.fao.org/fishery/topic/12320/en
- Trends in application of imaging technologies to inspection of fish and fish products. Mathiassen JR, Misimi E, Bondø M, Veliyulin E, Østvik SO. 2011. Trends in Food Science & Technology 22: 257-275.
- Smoking of fish and seafood: history, methods and effects on physical, nutritional and microbiological properties. Arvanitoyannis IS , Kotsanopoulos KV. 2012. Food and Bioprocess Technology 5: 831-853.
- Processing of salted cod (Gadus spp.): a review. Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires, P. 2012. Comprehensive Reviews in Food Science and Food Safety 11: 546–564.
- Recent advances in minimal heat processing of fish: effects on microbiological activity and safety. Rosnes JT , Skåra T, Skipnes D. 2011. Food and Bioprocess Technology 4: 833-848.
- Fish Processing: Sustainability and New Opportunities. George M. Hall (Editor). 2010. ISBN: 978-1-4051-9047-3. 312 pages
- Manual on fish canning. Warne, D. 1988. FAO Fisheries Technical Paper 285. Food and Agriculture Organization of the United Nations.
- Handbook of Seafood Quality, Safety and Health Applications. 2010. Alasalvar C, Miyashita K, Shahidi F, Wanasundara U (Eds) ISBN 978-1-4051-8070-2. 576 pages
Anisakis simplex: from obscure infectious worm to inducer of immune hypersensitivity. Audicana MT, Kennedy MW. 2008. Clinical Microbiology Reviews 21: 360-379.
Biofilm formation in food industries: a food safety concern. Srey S, Jahid IK, Ha SD. 2013. Food Control 31: 572-585.
Fish and fisheries products hazards and controls guidance FDA (US Food and Drug Administration). 2011. 4th Edition.
Listeria monocytogenes in aquatic food products - a review. Jami M, Ghanbari M, Zunabovic M, Domig KJ, Kneifel W. 2014. Comprehensive Reviews in Food Science and Food Safety 13: 798-813.
Safety of ready-to-eat seafood. Herrera, J. 2016. In: Food Hygiene and Toxicology in Ready to Eat Foods. P Kotzekidou P (Ed). ISBN 9780128019160. Elsevier Press.
Microbial contamination and purification of bivalve shellfish: Crucial aspects in monitoring and future perspectives - A mini-review. Oliveira J, Cunha A, Castilho F, Romalde JL, Pereira MJ, 2011. Food Control 22: 805-816.
Basic and general competences
CG1 - Know the relationship between food, nutrition and health of consumers in different life situations and / or psychological, necessary for the development of the various functions of a professional oriented to the improvement of health and food safety.
CG2 - Know and be able to manage aspects of traceability throughout the food chain, for the detection and control of risks and identification of critical points, from the receipt of raw materials to the moment of consumption.
CG3 - Know the mechanisms of action of toxic substances and harmful microorganisms present in food, as waste or as contaminants, their origin and the conditions of consumption that can mean a risk.
CG4 - Know the methods and technologies of production and packaging that allow to obtain safer, healthier and more ecological foods, as well as to know their repercussion in the global quality of the food.
CG5 - Know the methods in food production that facilitate the monitoring or monitoring of self-control systems in food companies.
CG8 - Know the food legislation, its application and interpretation.
CG9 - Manage specialized sources of information on nutrition and food, their technology and their safety.
CG10 - Being able to collaborate in the development of tools such as guides and computer programs to support small food companies.
CG11 - Acquire training to develop the research activity, being able to formulate hypotheses, collect and interpret information to solve problems following the scientific method, and understanding the importance and limitations of scientific thinking in the aspects related to nutrition, security and food technology.
CB6 - Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context
CB7 - That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study
CB8 - That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
CB9 - That students know how to communicate their conclusions and the knowledge and ultimate reasons that sustain them to specialized and non-specialized audiences in a clear and unambiguous way
Cross-disciplinary competences
CT1 - Capacity for analysis and synthesis.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from different sources.
CT7 - Ability to solve problems.
CT8 - Ability to make decisions.
CT9 - Ability to transmit knowledge.
CT10 - Capacity for critical reasoning and argumentation, and self-critical ability.
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language.
CT13 - Demonstrate initiative and entrepreneurial spirit.
CT14 - Ability to apply knowledge to practice.
Specific competences
COP13 - Understand the structure and chemical composition of the marine resources exploited as food, the processes of post-mortem alteration that they experience and the main methods of evaluating their quality.
COP14 - Know the main technologies used for the production and conservation of marine foods.
COP15 - Understand the main hazards associated with the consumption of marine products, their control and the applicable legislation.
ME1 - Lectures. In them, the teacher will develop the content of the theoretical program reflected in this guide, using the didactic and audiovisual resources that he deems appropriate, and favoring the participation of the students.
ME2 - Seminars. Exhibition of individual works (ME 5).
ME3: Practical. Practical classes in the laboratory.
ME8: Individual tutorials (face-to-face or by e-mail).
ME9: Examinations and review.
All student assignments (study, assignments, readings) will be guided by academic staff in individual tutoring sessions (ME8).
The evaluation of the student will include a continuous evaluation, the preparation and exposition (oral and written) of a monographic subject that deepens in some treated aspect in the magisterial classes, and a final examination.
Each of these three parts will be evaluated independently, giving them the same weight (one third).
The continuous evaluation will be made based on the attendance, interest, active participation and contribution in all the planned face-to-face activities (master classes, practical classes and exhibition of works by the students) and the realization of the internship report. It will have a valuation of 33% of the final grade
The acquisition of skills based on skills and abilities will be evaluated from the aspects that are manifested in the monographic exhibition of the assigned work. This includes the student's ability to prepare and defend jobs; to analyze, make decisions and solve problems; and to search, contrast and manage information. It will have a valuation of 33% of the final grade
The acquisition of skills based on knowledge, will be evaluated through written examination and participation in the debates that arise during the development of lectures and practical classes. The exam will combine tests of type test with the resolution of exercises and problems. Will have a 34% rating of the final grade.
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.
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 total number of hours of work of the student in a subject organized in ECTS credits is equal to 25 x nº ECTS. The presence and the hours of work of the student will be distributed as follows:
- Lectures: 4 hours of work per hour of lecture (12 hours onsite / 48 hours of autonomous work, includes study for the preparation of the exam).
- Individual seminars: 8 hours of autonomous work.
- Internship: 1.5 hours for each face-to-face session (8 hours face-to-face / 12 hours of autonomous work, including preparation of the internship report and study for exam preparation).
- Conducting exams: 2 hours autonomous work.
- Individual tutoring: 3 h
- Total contact hours: 20
- Total hours of study and personal work: 73.
-Participate actively, constructively and respectfully in classes, seminars and practices.
-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 teacher's recommendations and clarify any doubts that arise in the learning process.
This subject is taught in Spanish.
Marta Lopez Cabo
- Department
- External department linked to the degrees
- Area
- Área externa M.U en Innovación en Seguridad y Tecnología Alimentarias...
- marta.lopez.cabo [at] rai.usc.es
- Category
- External area professional_máx. 30 h
Juan José Rodríguez Herrera
- Department
- External department linked to the degrees
- Area
- Área externa M.U en Innovación en Seguridad y Tecnología Alimentarias...
- juanjose.rodriguez.herrera [at] rai.usc.es
- Category
- External area professional_máx. 30 h
Alejandro Garrido Maestu
- Department
- External department linked to the degrees
- Area
- Área externa M.U en Nutrición, Seguridade y Tecnologías
- Category
- External area professional_máx. 30 h
| Wednesday | |||
|---|---|---|---|
| 16:00-20:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Thursday | |||
| 16:00-20:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Friday | |||
| 16:00-20:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| 05.22.2025 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |
| 06.24.2025 17:00-18:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |