Food and Industrial Microbiology

The course aims to provide students with the basic knowledge necessary for the assessment of hygiene and microbiological quality in food preparation. Specifically, the aim of the course is to provide students with the main sources of microbial contamination along the food production and distribution chain and the mechanisms of infection and intoxication of the main pathogenic organisms. The course also aims to provide students with the basic principles for the prevention or use of microorganisms in food products together with the fundamental notions regarding the use of microorganisms in industrial fermentations.

At the end of the course the students will be able to know and evaluate the significance of the presence of main pathogens, alterative microorganisms and microorganisms as quality indicators in food products. Students will know the role of microorganisms involved in food fermentation processes, they will be able to apply the acquired knowledge in order to prevent, control or use the presence of microorganisms in the food production and distribution process. Students will also be able to organize and perform the microbiological analysis of a food product, interpret the analytical result as well as apply experimental protocols for the identification of microorganisms of food interest. The student will know the elements that constitute a large-scale microbiological process.