This Course aims to initiate students to the different areas of food microbiology, and its applications in the area of training in Nutritional Sciences. At the end of the unit the student should be capable of:
– know the positive and negative effects of the interaction between microorganisms and food (role in deterioration vs. food production).
– understand the concept of intestinal microbiota and its contribution to the
physiological balance.
– know the main pathogens for humans transmitted through food.
– know the main sources of microbial contamination of food, as well as factors favoring microbial growth in them.
– know the principles of gastrointestinal infections diagnosis.
– know the principles of the laboratory work in food microbiology, including
microbiological analyzes used in food, water, surfaces and handlers; and
– understand the prevention principles and control of foodborne infections.