Mestrado Bolonha em Engenharia Alimentar

Description Food Contaminants and Pathogens explores the nature, origin, and behavior of microbiological pathogens and their toxins in the food chain, merging food engineering control systems with principles of public health epidemiology. Students learn the nature and behavior of microbiological pathogens in the food supply chain. The course emphasizes modern approaches to epidemiological tracking to assure food quality and safety, at global and industry levels. Objetives 1. To understand the health hazards caused by microorganisms in foods under the concept of One Health 2. Assess the significance and prevalence of various factors that explain the spread of foodborne illness 3. To understand the strategies of surveillance to prevent foodborne diseases 4. To select conventional and rapid methods of microbiological control 5. To understand molecular methods of microbial typing and identification 6. To calculate microbial inhibition and inactivation parameters 7. To apply meta-analytic techniques to study microbial, antimicrobial resistance and biofilm formation