Name: RISK ANALYSIS AND PREDICTIVE MICROBIOLOGY
Code: 203301008
Type: Elective
ECTS: 4
Length of subject: Per term
Semester and course: 1st Year - First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: FERNÁNDEZ ESCÁMEZ, PABLO SALVADOR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325905
Email: pablo.fernandez@upct.es
Office hours and location:
lunes - 11:00 / 13:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho Despacho 2.24
martes - 12:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho Despacho 2.24
Qualifications/Degrees:
PhD in PhD from University of Murcia (SPAIN) - 1994
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 5
Number of six-year periods: 5 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Lecturer data: FERNÁNDEZ ESCÁMEZ, PABLO SALVADOR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325905
Email: pablo.fernandez@upct.es
Office hours and location:
lunes - 11:00 / 13:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho Despacho 2.24
martes - 12:00 / 14:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho Despacho 2.24
Qualifications/Degrees:
PhD in PhD from University of Murcia (SPAIN) - 1994
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 5
Number of six-year periods: 5 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
[CB6 ]. To 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.
[CG1 ]. To learn about the field of study in which agricultural and food research and development are developed and the research skills and methods related to such field.
[CG4 ]. To be able to perform a critical analysis, and an evaluation and synthesis analysis of new and complex ideas in the agri-food sector.
[CE1 ]. To synthesize previous knowledge together with newly acquired knowledge in the matter, so as to be able to cope in agri-food contexts in which there is little specific information.
[CE3 ]. To show a certain degree of scientific and technical training to start a research activity in the field of agri-food.
[CE4 ]. To show a certain degree of understanding of the concepts, principles and theories related to the chosen subjects of the master's program.
Competencias específicas de la asignatura:
1. Aplicar modelos matemáticos predictivos y software de libre disposición para describir el comportamiento microbiano.
2. Aplicar los conocimientos adquiridos a situaciones reales relacionadas con la predicción de la vida útil de los alimentos y de su seguridad alimentaria.
Aspectos referidos a la semipresencialidad:
Los estudiantes pueden participar en las actividades formativas de esta asignatura de forma presencial (acudiendo físicamente al espacio en el que se desarrollan) o en línea a través de internet, excepto en "Sesiones Prácticas de laboratorio, campo o planta piloto", en las que solo puede participarse de forma presencial.
[CT1 ]. Spoken and written effective communication
[CT4 ]. Using information resources responsibly
1.- Utilizar el método más adecuado para comunicar ideas, conclusiones o resultados, a una audiencia especializada o no, en contextos nacionales e internacionales.
2.- Localizar, analizar y seleccionar la información precisa para desarrollar su actividad profesional/investigadora.
1. Situación actual de la seguridad alimentaria a nivel europeo: sistema de Evaluación del Riesgo. 2. Modelos predictivos del crecimiento microbiano y bases de datos. 3. Cinéticas de inactivación de microorganismos. 4. Control de microorganismos patógenos presentes en los alimentos. 5. Conservación de alimentos por procesos no térmicos. 6. Mecanismos de resistencia de microorganismos. 7. Aplicaciones de la microbiología predictiva en la industria alimentaria.
1. Present situation of food safety in Europe: The Risk Analysis system
1.1. Situation and structure of food safety in Spain and Europe.
1.2. Components of Risk Analysis. Aplication of quantitative risk assessment
1.3. Risk ranking and its role to guarantee food safety. Examples
2. Predictive models of microbial growth and databases
2.1. The microbial growth curve
2.2. Methodology to estimate microbial growth
2.3. Modelling the microbial growth curve: primary and secundary models
2.4. Databases for predictive microbiology
3. Microbial inactivation kinetics
3.1. Basic concepts in thermobacteriology
3.2. Methods to study microbial heat resistance
3.3. Deviations of logarithm kinetics of microbial inactivation
3.4. Predictive models for microbial inactivation
3.5. Non isothermal inactivation treatments and their interpretation
3.6. Microbial inactivation exposed to other lethal agents
4. Control of pathogenic microorganisms present in food
4.1. Intrinsic factors of the food
4.2. Extrinsic factors of the food
5. Food preservation by non-thermal technologies
5.1. High hydrostatic pressure
5.2. High intensity pulsed electric fields
5.3. Ionizing radiation
5.4. Other alternatives
6. Increased resistance mechanisms in microorganisms
6.1. Main resistance mechanisms in bacteria
6.2. Technological implications of resistance mechanisms
7. Applications of predictive microbiology to food industry
7.1. Hurdle technology for food preservation
7.2. New emerging pathogens and their implications in food safety
7.3. New tools to guarantee food safety
Practical sessions in the laboratory
Measuring heat resistance of microorganisms with thermoresistometer Mastia Effect of natural antimicrobials on growth and inactivation of microorganisms
Computer sessions
1. Fitting growth curves data of microorganisms by mathematical models (Gompertz, DMFit). 2. Fitting inactivation curves data of microorganisms by classical (Bioinactivation FE) or non linear models (Weibull). 3. Establishing combined processes according to experimental data. 4. Use of databases (ComBase, Pathogen modeling program, i-Risk).
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Explaining and discussing the main theoretical aspects of the course, according to up-to date information
15
100
Class in laboratory: practical classes / internships
The students will follow the methodology of different practical cases, using the material and methods for representative
techniques of microbial growth and inactivation detection.
15
100
Class in the field or open classroom (technical visits, lectures, etc.). In general, activities that require special resources or planning
Class in the field or open classroom
0
100
Class in a computer classroom: practical classes / internships
Use of different modelling tools
developed in the research group of
UPCT and open online tools available
in the web to predict microbial growth
and inactivation
10
100
Assessment activities (continuous assessment system)
Assessment activities (continuous)
0
100
Assessment activities (final assessment system)
Assessment with writing tests, individually performed in the @ula virtual system
4
100
Tutorials
Tutorial sessions to explain different aspects of the course, resolve doubts and explain how to perform the work required to evaluate the course will be organized.
6
50
Student work: study or individual or group work
Autonomous and collaborative learning following the theoretical and practical lessons of the course
70
0
Individual test (oral or written)
Answering an official test provided via Aula Virtual
35 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Individual report with the main activities, data analysis and conclusions of the practical sessions
35 %
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
Solving of cases, theoretical questions...
0 %
Presentation and defence of individual or group assignments (it may include auto-evaluation and peer-evaluation)
Presentation and defense of individual or group assignments
30 %
Attendance and participation in classes and internships
Attendance and participation in classes...
0 %
Individual test (oral or written)
Answering an official test provided via Aula Virtual
50 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Individual report with the main activities, data analysis and conclusions of the practical sessions
50 %
Author: Richardson, P.
Title: Improving the thermal processing of foods
Editorial: CRC Press ;, Cambridge, England :, Woodhead Pub.,
Publication Date: 2004
ISBN: 1855739070
Author: Costa, Rui, Kristbergsson, Kristberg
Title: Predictive modeling and risk assessment
Editorial: Springer
Publication Date: 2009
ISBN: 0387335129