Educational guide
IDENTIFYING DATA							2011_12
Subject	MICROB.Y ANALISIS MICROBI.DE LOS ALIMENT					Code	00101967
Study programme	LICENCIADO EN VETERINARIA
Descriptors	Credit.	Type	Year	Period
	4.5	Optional	Fifth	First
Language
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	PRIETO MARADONA , MIGUEL				E-mail	mprim@unileon.es mrgara@unileon.es
Lecturers	GARCÍA ARMESTO , MARÍA ROSARIO PRIETO MARADONA , MIGUEL
Web	http://
General description	"Students should understand the mechanisms of food spoilage and foodborne microbial diseases and predict the fate of microorganisms that can contaminate or grow in a food, when prepared, processed and stored under given conditions. They should also understand the role of beneficial microorganisms in food processing, preservation and safety, and the possible health benefits resulting from the consumption of certain microorganisms. They should gain laboratory experience in analyzing food to assess its microbiological quality and safety. CONTENTS: Microbial ecology of foods. Beneficial microorganisms in food industry. Food-borne microorganisms. Microbiological analysis of foods. Microorganisms occurring in foods" "
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Tribunal suplente Cargo Departamento Profesor

Objetivos

"Students should understand the mechanisms of food spoilage and foodborne microbial diseases and predict the fate of microorganisms that can contaminate or grow in a food, when prepared, processed and stored under given conditions. They should also understand the role of beneficial microorganisms in food processing, preservation and safety, and the possible health benefits resulting from the consumption of certain microorganisms. They should gain laboratory experience in analyzing food to assess its microbiological quality and safety. CONTENTS: Microbial ecology of foods. Beneficial microorganisms in food industry. Food-borne microorganisms. Microbiological analysis of foods. Microorganisms occurring in foods" "

Methodologies

Contents

Topic	Sub-topic

Personalized attention

Assessment

	Description	Qualification
Other comments and second call

Basic
Complementary