Educational guide
IDENTIFYING DATA 2023_24
Subject TÉCNICAS RÁPIDAS DE ANAL.MICROB.ALIMENTO Code 00107146
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
3 Optional Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
SANTOS BUELGA , JESÚS ÁNGEL
E-mail jasanb@unileon.es
tmlopd@unileon.es
aaleg@unileon.es
Lecturers
LÓPEZ DÍAZ , TERESA MARÍA
SANTOS BUELGA , JESÚS ÁNGEL
ALEGRIA GONZALEZ , ANGEL
Web http://
General description This subject deals with the application of rapid and automated techniques in the microbiological quality control in the food industry
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS RODRIGUEZ CALLEJA , JOSE MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS SIERRA CASTRILLO , MARIA LUISA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS

Competencias
Code  
A18530
B5674
B5675
C1 CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
C2 CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study.

Learning aims
Competences
To known the fundamentals of rapid food microbiology techniques A18530
 C1
C2
To develop the skills to use rapid food microbiology techniques A18530
 B5674
B5675
 C1
C2

Contents
Topic Sub-topic
English friendly All the resources (presentations, lab manuals) and exams will be available in English at student's demand
Lectures 1.- Introduction and definitions
2.- How to select a rapid technique.
3.- Separation and concentration of microorganisms.
4.- Rapid microbial count.
5.- Rapid microbial identifcation
6.- Molecular techniques for the study of food microorganisms
7.- Microbial typing.
Lab sessions a.- Microbial counts
b.- Microbial identification
c.- Molecular techniques

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 18 32 50
 
 
Lecture 10 10 20
 
Mixed tests 5 0 5
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Laboratory practicals Lab practical sessions of 1-2 hours under the supervision of the teacher. *If possible, a service-learning approach would be offered to the students
Lecture Presentation of the learning concepts to the students in an active manner

Personalized attention
 
Laboratory practicals
Description
The students can ask for professor assistance in personal basis

Assessment
  Description Qualification
Lecture Attendance and participation 5 %
Laboratory practicals Attendance and achievement of desired skills 15 %
Mixed tests Test on the fundamentals and practicals contents.

To pass the test students have to meet two criteria:
- 80 % of correct answers
- Mark above 5.5 (over 10) 		80 %
 
Other comments and second call

- Only essential items are allowed. Fraud will be prosecuted according to the ULe norms

- Resit exam will consist of different parts to demonstrate the acquisition of the learning aims


Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic Patel, P. (ed), Rapid analysis techniques in food microbiology, Blackie Academic & Professional, 1994
VAN AMERONGEN,A., BARUG,D. & LAUWAARS,M. (eds), Rapid methods for biological and chemical contaminants in food and feed, Wageningen Academic Publishers, 2005

- https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam (Bacteriological Analytical Manual - FDA)

- http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/index-eng.php (Compendium of analytical methods - Health Canada

The use of the leganto tool (https://biblioteca.unileon.es/leganto) is recommended
Complementary


Recommendations


Subjects that it is recommended to have taken before
MICROBIOLOGÍA DE LOS ALIMENTOS / 00107109