|2||Undergraduate||Nutrition Sciences||3 ects|
|Learning Period:||Language of Instruction:||Total Hours:|
|Learning Outcomes of the Curricular Unit:|
|This curricular unit has the following learning objectives:|
1. Describe the role of microorganisms in food.
2. Identify the potential sources of microbial contamination of food and the factors that affect their growth.
3. Understand the effects of the interaction between microorganisms and the various types of food.
4. Perform research techniques and counting microorganisms in food.
5. Describe in an integrated manner the etiology, pathogenesis, epidemiology and diagnosis of foodborne infections.
Thus, it is intended that students acquire skills regarding food microbiology and infectious diseases of bacterial, fungal, viral and/or parasitic origin transmitted by food and with clinical relevance for man, namely its etiology, epidemiology, pathogenesis, diagnosis, prevention and treatment. The problem of microbial resistance to multiple antibiotics will also be contextualized.
Importance of the study of food microbiology and its applications in Nutrition Sciences.
Factors that affect the growth of microorganisms in food.
Microbiology of the various types of food: sources of contamination, spoilage and pathogenic microorganisms.
Fundamental concepts in infectious diseases.
Study of the main microbial diseases transmitted by food: etiology, pathogenesis, diagnosis, prevention and treatment.
Healthcare-associated infections (HAIs). Agents and prevention measures.
General rules for microbiological analysis of food. Collection and preparation of food samples.
Methods for counting and researching microorganisms in food.
Laboratory diagnosis of foodborne microbial diseases.
Clinical sample processing. Identification of etiologic agents (classical and molecular methods).
Investigation of foodborne outbreaks.
|Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:|
|The syllabus contents, focused on an advanced scientific and laboratory component with regard to food microbiology and the etiology, pathogenesis, diagnosis and treatment of diseases of microbial origin, with clinical relevance for man, transmitted by food, are fully in accordance with the learning objectives of the curricular unit, since they allow the student a wide acquisition, integration and application, in a gradual and oriented way, of the diverse concepts, knowledge and fundamental and specific methodologies in Applied Microbiology. The workload of each content is also adequate for the acquisition of knowledge and skills by the student. In this way, the student must be able to achieve the learning objectives defined above.|
|Teaching Methodologies (Including Evaluation):|
|Pedagogic execution of theoretical classes: presentation of theoretical concepts in the classroom, practical application of concepts (including resolution of clinical cases and real epidemiological problems), orientation of student’s self-study by analysis of recommended bibliography. Debate on relevant issues related to the program.|
Pedagogic execution of laboratorial classes: preparation, execution and discussion of results regarding foreseen laboratorial protocols which reinforce the theoretical learning.
The evaluation follows what is determined in the Academic Norms for the operation of UFP's Bachelor's and Integrated Master's Degrees.
Continuous assessment [including: i) two written theoretical assessment tests (theoretical component) (80%); ii) two practical-laboratory assessment tests (practical-laboratory component) (20%)].
|Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:|
|The teaching methodologies (theoretical exposition, debates, practical application of concepts, and orientation of self-study and laboratorial work) are fully consistent with the learning objectives of the curricular unit, as they allow a gradual acquisition, reflection, integration and application of the technical-scientific knowledge. The workload of each of the syllabus content is also appropriated for the fulfillment of the learning outcomes. The manipulation of food and clinical samples in laboratorial environment with the aim to identify and characterize microbial species (bacteria, fungi, virus, parasites) causing infections and/or other foodborne microbial diseases, strengthens the knowledge acquired on topics of the theoretical component, by using scientific experimentation, and reinforces the acquisition of competences. The constant interaction between the teacher and the student in the classroom/laboratory, and in individual tutorial sessions (in which the student will individually have the teacher’s support to fill in gaps or change study strategy) will allow to adequate the student to reach the objectives. The assessment tests will be used to evaluate the individual technical-scientific knowledge and competences, allowing the confirmation of the learning outcomes fulfillment. The analysis of clinical cases, the deepening of scientific knowledge through literature search, and the application of acquired knowledge to known situations, will contribute to stimulate the scientific curiosity, the reflection and critical thinking, and the integration of knowledge, allowing also the enhancement of student autonomy regarding the bibliographic search and reference management, and the improvement of scientific communication skills. The acquired competences fall into three of the eight basic competence domains to be acquired in the academic training for the professional practice of Nutritionists in Portugal ("Referential for the Academic Formation of Nutritionists" of the Order of Nutritionists, 2016): - Domain A - "Apply the knowledge of the natural sciences, health sciences, social sciences and food technology and relate them to the food and nutrition sciences"; - Domain B - "Apply, understand and choose methods of collecting and interpreting information on nutritional status and interactions between diet, health and disease"; - Domain C - "Apply methods of physical, chemical, nutritional, microbiological and sensorial analysis of food"; "Implement standards and procedures for food safety and quality".|
|(1) Doyle, M. P., Diez-Gonzalez, F., Hill, C. Food Microbiology: Fundamentals and Frontiers (5th edition). ASM Press, 2019. |
(2) Ray B, Bhunia A. Fundamental Food Microbiology. 5th ed. CRC Press; 2013.
(3) Barroso, H., Meliço-Silvestre, A., Taveira, N. Microbiologia Médica. Lidel, 2014.
(4) Jorgensen, J. H., Pfaller, M. A., Carroll, K. C., Funke, G., Landry, M. L., Richter, S. S., Warnock, D. W. Manual of Clinical Microbiology (11th edition). ASM Press, 2015.
(5) Bhunia, A. Foodborne Microbial Pathogens: Mechanisms and Pathogenesis (2nd edition). Springer-Verlag New York, 2018.
(6) Sousa, J.C., Machado, E., Novais, C., Peixe, L., Amorim, J., Monteiro, N. Antibióticos – Volume I. Edições Universidade Fernando Pessoa, 2016.
(7) Adams MR, Moss MO. Food microbiology. 2nd ed. Cambridge: RSC Publishing; 2000.
(8) Tille, P. Bailey & Scott's Diagnostic Microbiology (13th edition). Mosby, 2014.
(9) Artigos científicos atuais.