1. General information
Course:
FOOD MICROBIOLOGY, SAFETY AND HYGIENE
Code:
60421
Type:
ELECTIVE
ECTS credits:
6
Degree:
411 - UNDERGRADUATE DEGREE PROGRAMME IN AGRICULTURAL AND FOOD ENGINEERING
Academic year:
2023-24
Center:
107 - E.T.S. OF AGRICULTURAL ENGINEERS OF C. REAL
Group(s):
20
Year:
3
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MONICA FERNANDEZ GONZALEZ
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
San Isidro Labrador/301
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052678
Monica.Fernandez@uclm.es
Monday and Thursday: 11:00 - 14:00
2. Pre-Requisites
No mandatory prerequisites have been established, but students are recommended to have basic knowledge of biology, biochemistry and statistics
3. Justification in the curriculum, relation to other subjects and to the profession
Microbiology is a basic subject since microorganisms contribute to the elaboration of fermented foods, and may be responsible for its
alteration, or cause food borne illness by harmful microorganisms that contaminate food or water. Therefore, its knowledge is essential to
extend the useful life of food, improve hygiene and food safety and optimize fermentation processes. In recent years, the progress of the food sector has led to a demand for professionals capable of addressing these new challenges. On the one hand, the requirement by society for healthier and more varied foods, which not only cover their nutritional requirements but also help their body to prevent certain diseases and in some way contribute to increase their quality of life. In addition, the concern for food safety requires an improvement in the control of processes and quality and traceability, as well as the development of analysis methods for the detection of pathogenic microorganisms and contaminants in raw materials and finished products that verify their safety. Within the specific related subjects, we would highlight "Quality control of agricultural products", "Industries derived from animal products", "Industries derived from plant products" and "Chemistry and biochemistry of agri-food products".
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E50 | Ability to know, understand and use the principles of quality management and food safety |
| E51 | Ability to know, understand and use the principles of food analysis |
| E52 | Ability to know, understand and use the principles of traceability |
| G01 | Knowledge of a foreing language |
| G02 | Computer knowledge |
| G03 | Speaking and writing skills |
| G04 | Analysis and synthesis capacity |
| G05 | Organization and planning capacity |
| G06 | Ability to manage information |
| G07 | Problem resolution |
| G08 | Decision-making |
| G10 | Teamwork |
| G11 | Interpersonal relationship skills |
| G13 | Teamwork |
| G14 | Autonomous Learning |
| G18 | Initiative and entreprising spirit |
| G20 | Environmental sensitivity |
| G21 | Ability to apply practical knowledge |
| G22 | Basic knowledge of the profession |
| G29 | Ability to direct and manage all kinds of agri-food industries, agricultural and livestock farms, urban and/or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality processes, traceability and certification and the marketing and commercialization techiniques of food products and cultivated plants |
| G31 | Ability to solve problems with creativity, initiative, methodology and critical thinking |
| G33 | Ability to search for and use the rules and regulations relating to their field of action |
| G34 | Ability to develop their activities, assuming a social, ethical and environmental commitment in tune with the reality of the human and natural environment. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| Know the historical evolution, scope and relationship with other subjects of Food Microbiology | |
| Know the factors that affect microbial growth in food, as well as microbial and parasitic hazards as spoilage and toxigenic agents. | |
| Know and manage food categories, the basics of microbiological sampling and implementation of rapid food analysis techniques. | |
| Know and manage quality prevention systems and microbiological safety. | |
| Know how a hygiene program is applied in the food industry, distribution and restoration. | |
| Know the main abiotic contaminants as well as their origin and prevention | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Introduction, History of Microbiology and basic concepts
-
Unit 2: Fundamental principles of microbiology: The microbial cell. Types of microscopes and stains
-
Unit 3: Microbial growth and its control
-
Unit 4: Nutrition and microbial biochemistry
-
Unit 5: Microbial metabolism. Processes for obtaining and consuming energy
-
Unit 6: Main microbial groups of importance in the food industry
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | E50 E51 E52 G03 G04 G06 G20 G21 G22 G29 G31 G33 G34 | 1.4 | 35 | Y | N | The teacher will explain the theoretical concepts and several examples will be used in order to understand the new concepts explained. The student will be provided with didactic material to follow the subject. | |
| Class Attendance (practical) [ON-SITE] | Practical or hands-on activities | E50 E51 E52 G03 G04 G05 G06 G07 G08 G10 G11 G20 G21 G22 G29 G31 G33 G34 | 0.6 | 15 | Y | Y | Hands on microbiology laboratory sessions, so that the student becomes familiar with the laboratory material, the equipment and the main techniques used for the isolation, counting and identification of microorganisms. | |
| Mid-term test [ON-SITE] | Assessment tests | E50 E51 E52 G03 G04 G06 G07 G10 G11 G13 G20 G21 G22 G29 G31 G33 G34 | 0.2 | 5 | Y | Y | Two partial tests will be carried out on the contents of the subject with multiple choice questions, short answers and / or case resolution. A student who does not take the partial tests will be evaluated in non-Continuous mode. | |
| Study and Exam Preparation [OFF-SITE] | Self-study | E50 E51 E52 G01 G02 G04 G05 G06 G07 G08 G13 G14 G18 G20 G21 G22 G29 | 3.2 | 80 | N | N | Autonomous work of the student to study and assimilate the theoretical and practical concepts taught | |
| Workshops or seminars [ON-SITE] | Guided or supervised work | E50 E51 E52 G01 G02 G03 G04 G05 G06 G07 G08 G13 G14 G18 G20 G21 G22 G29 G31 G33 G34 | 0.2 | 5 | Y | N | Different activities will be planned that involve discussion, analysis, and resolution, with the guidance of the teacher. Non-recoverable activity | |
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | E50 E51 E52 G03 G04 G06 G10 G13 G21 G22 G29 G31 G33 G34 | 0.4 | 10 | Y | Y | Delivery of a report in which the results are collected and discussion of the practices carried out in the laboratory, with special emphasis on their interpretation. | |
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Portfolio assessment | 10.00% | 0.00% | Referring to solving problems or cases related to each of the topics |
| Practicum and practical activities reports assessment | 20.00% | 20.00% | Carrying out laboratory practices (compulsory activity) and preparation of a report in which the results are collected and discussion of the practices carried out. |
| Mid-term tests | 70.00% | 0.00% | Two partial tests will be carried out throughout the course of the contents taught. The second test may coincide with the date of the ordinary call |
| Final test | 0.00% | 80.00% | Final test with the content of the whole subject |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:To pass the subject it is necessary:
1.- Have carried out the laboratory practices and delivered the report on the dates convened for it. It is necessary to obtain a minimum grade of 4 out of 10 to perform average with the rest of the activities. In the case of not reaching this grade, students will be evaluated with questions related to the practices in the extraordinary call and must obtain a minimum grade of 4 out of 10.
2.- Obtain a minimum score of 4 out of 10 in each of the partial tests. If this is not the case in the corresponding call, the failed tests may be recovered.
3.-To pass the subject it is necessary to obtain a minimum grade of 5 points out of 10 in the sum of all the evaluation activities carried out throughout the course. -
Non-continuous evaluation:To pass the subject in Non-continuous evaluation it will be necessary:
1.- Have carried out and passed the laboratory practices (20%) on the dates convened for it with a minimum grade of 4 out of 10. In the case of not reaching this grade or not having carried out the laboratory practices, students will be evaluated with questions related to the practices in the extraordinary call and must obtain a minimum grade of 4 out of 10.
2.- Obtain a minimum grade of 4 out of 10 in the final test of the entire subject (80%), which will be held on the date scheduled in the corresponding call.
3.- To pass the subject it is necessary to obtain a minimum grade of 5 points out of 10 in the sum of all the evaluation activities carried out throughout the course.
Specifications for the resit/retake exam:
The same criteria will be followed as in the ordinary call.
Specifications for the second resit / retake exam:
The student will take a final test with a value of 100% in which questions on theoretical concepts, laboratory practices and problem solving will be included. In the case of having carried out and approved the laboratory practices and in the event that the student requests it, the grade obtained may be kept and will have a value of 20% and therefore the final test will have a value of 80% The subject will be passed when the overall grade is 5 points out of 10.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 35 |
| Class Attendance (practical) [PRESENCIAL][Practical or hands-on activities] | 15 |
| Mid-term test [PRESENCIAL][Assessment tests] | 5 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 80 |
| Workshops or seminars [PRESENCIAL][Guided or supervised work] | 5 |
| Practicum and practical activities report writing or preparation [AUTÓNOMA][Self-study] | 10 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources
