FOOD MICROBIOLOGY

Catalog description

This course, directed to students from the Biology/Microbiology Program, offers basic knowledge of microbiology, emphasizing the food industry. Topics such as general characteristics of microorganisms, their metabolism and growth, microorganisms that cause foodborne illnesses, how they impact the quality of food and human health, regulatory agencies in the food industry, and main methods of food preservation, among others, are covered. The laboratory component develops in the student skills related to laboratory safety, handling of laboratory instruments, development of microbiology techniques applied to food, and research methods in this discipline. In the laboratory sessions, the student will be able to carry out activities where they will be able to: isolate and study the main food contaminants, prepare foods with the help of microorganisms, quantify, and correctly report the number of microorganisms in food, and research activities. Finally, ethical aspects will be discussed, especially those related to the challenges presented by Food Microbiology and its implications for public health at the local an d global levels. The course consists of 45 hours of lectures and 45 hours of laboratory.