Name: MICROBIOLOGÍA ALIMENTARIA
Code: 518203017
Type: Elective
ECTS: 4.5
Length of subject: Per term
Semester and course: 3rd Year - First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: PERIAGO BAYONAS, PAULA MARÍA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968338832
Email: paula.periago@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to paula.periago@upct.es
Qualifications/Degrees:
PhD in Veterinary from University of Murcia (SPAIN) - 1998
Licensed in Veterinary from University of Murcia (SPAIN) - 1992
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Responsible for the groups: G1, G2
Lecturer data: PALOP GÓMEZ, ALFREDO
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325762
Email: alfredo.palop@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to alfredo.palop@upct.es
Qualifications/Degrees:
PhD in Veterinary from University of Zaragoza (SPAIN) - 1995
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 6
Number of six-year periods: 5 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Lecturer data: GARCÍA GUTIÉRREZ, ENRIQUETA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325660
Email: enriqueta.garcia@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to enriqueta.garcia@upct.es
Qualifications/Degrees:
PhD in Biological Sciences from University of East Anglia (UNITED KINGDOM) - 2020
Master in Biomedicine from University of Alicante (SPAIN) - 2012
Licensed in Biology from University of Alicante (SPAIN) - 2010
Academic rank in UPCT: Investigadora Beatriz Galindo Junior
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Lecturer data: BODEA , IOANA MARÍA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: ioana.bodea@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigadora Doctora
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
IAA1. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y tecnología de los alimentos.
IAA1. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y tecnología de los alimentos.
El estudiante deberá ser capaz de identificar los riesgos potenciales de tipo social y ambiental de una actuación profesional concreta. El estudiante debe conocer las tecnologías de análisis y control microbiológico en las industrias alimentarias y su relación con las necesidades humanas y ambientales. Más específicamente, deberá: - Analizar los fundamentos de la microbiología. - Analizarlas principalestécnicas de análisis microbiológico. - Valorar la importancia de los microorganismos como agentes de alteración de alimentos y su implicación en la transmisión de enfermedades de origen alimentario. - Valorarlos principales métodos de control microbiano. - Analizar los principales aspectos microbiológicos de los distintos grupos de alimentos. - Analizar y justificar la contribución a los ODS de cualquier proyecto, trabajo o actuación.
Fundamentos de microbiología. Técnicas de análisis microbiológico. Ecología microbiana de los alimentos. Control de microorganismos por agentes físicos y químicos. Microbiología de los diferentes productos alimenticios. Principales microorganismos responsables de enfermedades transmitidas por alimentos. Fundamentos de microbiología. Técnicas de análisis microbiológico. Ecología microbiana de los alimentos. Control de microorganismos por agentes físicos y químicos. Microbiología de los diferentes productos alimenticios. Principales microorganismos responsables de enfermedades transmitidas por alimentos.
Teaching Unit 1. Fundamentals of Microbiology
1.1 Introduction
1.2. General characteristics of microorganisms.
1.3. Nutrition and growth of microorganisms.
1.4. Techniques of microbiological analysis.
Teaching Unit 2. Food Microbiology.
2.1. Food microbial ecology.
2.2. Control of microorganisms by physical and chemical agents.
2.3. Foodborne microbial pathogens.
2.4. Microbiology of different food products.
Lab practice 1. Preparation of material for microbiological analysis
Lab practice 2. Research and count of viable microorganisms in foods
Lab practice 3. Observation of microorganisms through the microscope.
Lab práctice 4. Building a growth curve
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") under the "Act in an Emergency" section, "Technical Guides" tab, 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, in the "Act in an Emergency", sectionrecommendations 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
Class in conventional classroom: theory, problems, case studies, seminars, etc
27
100
Class in laboratory: practical classes / internships
Class in laboratory: practical classes / internships
15
100
Continuous assessment activities during class hours.
Continuous assessment activities during class hours
3
100
Final and ongoing assessment activities outside class hours.
Final and ongoing assessment activities outside class hours
2
100
Tutorials
Tutorials on person and online.
2
50
Student work: study or individual or group work
Student work: study or individual or group work
86
0
Individual test (oral or written)
Individual test (oral or written)
70 %
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
Solving of cases, theoretical questions, practical exercises or problems given by the teaching staff
5 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents.
20 %
Presentation and defence of individual or group assignments
Presentation and defence of individual or group assignments
5 %
Author: Yousef, Ahmed E.
Title: Food microbiology a laboratory manual
Editorial: John Wiley & Sons
Publication Date: 2003
ISBN: 0471391050
Author: Montville, Thomas J.
Title: Food microbiology
Editorial: ASM Press
Publication Date: 2012
ISBN: 9781555816360