Advanced Food Microbiology
Code: PGNS1012
Course: Master Degree in Nutrition and Health
Credits: 3
Hourly load: 45
Syllabus: <span style="font-size:11.0pt;font-family:"Calibri",sans-serif;
mso-fareast-font-family:"Times New Roman";mso-font-kerning:.5pt;mso-ansi-language:
PT-BR;mso-fareast-language:PT-BR;mso-bidi-language:AR-SA;mso-bidi-font-weight:
bold">Stress response mechanisms in food bacteria. Adhesion and formation of
microbial biofilms. Genetic aspects, production of enterotoxins and virulence
factors of food pathogens. Injury and recovery of microorganisms in food. New
techniques for detecting microorganisms and toxins in food. </span><span lang="EN-US" style="font-size:11.0pt;font-family:"Calibri",sans-serif;mso-fareast-font-family:
"Times New Roman";mso-font-kerning:.5pt;mso-ansi-language:EN-US;mso-fareast-language:
PT-BR;mso-bidi-language:AR-SA;mso-bidi-font-weight:bold">Innovative methods for
controlling the presence of spoilage and pathogenic microorganisms in foods.
Probiotic microorganisms in foods. Studies of fermentative processes in foods.</span>
Bibliography: DOYLE, M.P.; DIEZ-GONZALEZ, F.; HILL, C.; (ed.) Food Microbiology: fundamentals and frontiers. 5th ed. Washington: ASM Press, 2019.
ERKMEN, O.; BOZOGLU, T. F. Food Microbiology: Principles into Practice. Ed Wiley, 2016.
YOUSEF, A.E.; JUNEJA, V. K. Microbial stress adaptation and food safety. CRC Press, 2003.
