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Syllabus 2016-17 - 70122003 - Pathogenic Microorganisms in Food (Microorganismos patógenos en alimentos)

Caption
  • Level 1: Tutorial support sessions, materials and exams in this language
  • Level 2: Tutorial support sessions, materials, exams and seminars in this language
  • Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
DEGREE: Máster en avances en seguridad de los alimentos
FACULTY: Centro de Estudios de Postgrado
ACADEMIC YEAR: 2016-17
COURSE: Pathogenic Microorganisms in Food
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Pathogenic Microorganisms in Food
CODE: 70122003 ACADEMIC YEAR: 2016-17
LANGUAGE: English LEVEL: 2
ECTS CREDITS: 6.0 YEAR: 1 SEMESTER: PC
2. LECTURER BASIC INFORMATION
NAME: LUCAS LÓPEZ, MARÍA DEL ROSARIO
DEPARTMENT: U130 - CIENCIAS DE LA SALUD
FIELD OF STUDY: 630 - MICROBIOLOGÍA
OFFICE NO.: B3 - 260 E-MAIL: rlucas@ujaen.es P: 953212006
WEBSITE: http://www10.ujaen.es/conocenos/departamentos/ciesal/area-de-microbiologia
ORCID: https://orcid.org/0000-0002-0180-9296
LANGUAGE: English LEVEL: 2
3. CONTENT DESCRIPTION

Quality and microbiological analysis of food

Counting and identification of microorgansimos

-          Aerobic mesophilic microorgansimos

-          Psychrophilic and psychrotrophic microorganisms

-          Gram + bacteria

-          Gram - bacteria

-          Fungi and yeasts

-          Virus

-          Parasitic microorganisms

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

Attendance and Participation: Class attendance are obligatory, the student's participation in class, discussions and proposed about differents topics will be valued, individually and students groups.

During the practical sessions, the contribution of students, interest and development practices, will be valued, in order to determine the final result and the quality of the report.

The student will have an individual work which reflect the results in the practical part. It will assess the structure of the work, which the documentation provided, and the selected topic. 

Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support

5. ASSESSMENT METHODOLOGY

Course description and teaching methodology:

Class attendance. Preparation of a report about the different  topics

6. BOOKLIST
MAIN BOOKLIST:
  • Foodborne diseases. Edition: 2nd ed. Author: -. Publisher: Amsterdam [etc.]: Academic Press, cop. 2002  (Library)
  • Food microbiology: fundamentals and frontiers. Edition: 3rd ed.. Author: -. Publisher: Washington, DC : ASM Press, cop. 2007  (Library)
  • Food safety: old habits, new perspectives. Edition: -. Author: Entis, Phyllis. Publisher: Washington, D.C. : ASM Press, c2007  (Library)
  • Modern food microbiology. Edition: 7th ed. Author: Jay, James M.. Publisher: New York: Springer, cop. 2005  (Library)
  • Microbes in action: a laboratory manual of microbiology. Edition: 4th ed. Author: Seeley, Harry W.. Publisher: New York: W. H. Freeman and Company, cop. 1991  (Library)
  • Electronic Irradiation of Foods [Recurso electrónico] : An Introduction to the Technology. Edition: -. Author: Miller, R. B.. Publisher: Boston, MA : Springer Science+Business Media, Inc., 2005.  (Library)
ADDITIONAL BOOKLIST:
  • Food-borne viruses: progress and challenges. Edition: -. Author: -. Publisher: Washington, DC : ASM Press, c2008  (Library)
  • Food microbiology : an introduction. Edition: -. Author: Montville, Thomas J.. Publisher: Washington, D.C.: ASM Press, cop. 2005  (Library)