TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Teaching staff: 

Maria Marhuenda Muñoz
Marcos Llorca Vaello 
Silvia Roure Díez 
Jordi Sarola Gassiot 

Academic year: 2025

Teaching course: 2

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will generally be taught in Catalan. In addition, documents and material in Spanish and English will be used.

Competencies / Learning Outcomes

Specific skills

  • RAE14- You will recognize the microbiology, parasitology and toxicology of food.
     

Presentation of the subject

The subject of food microbiology belongs to Subject 2, Food Science, a compulsory subject.

This subject aims to introduce students to the study of microorganisms, the main techniques for their study and their relationship with food.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Contents

Topic 1. Introduction to microbiology and parasitology.

Topic 2. Study techniques.

Topic 3. Food microbiology.

Topic 4. Food parasitology.

 

Practice 1. Materials and techniques in the microbiology laboratory (small group).

Practice 2. Water analysis (small group).

Practice 3. Food analysis (small group).

 

Seminar 1. Parasitology. Clinical cases I.

Seminar 2. Parasitology. Clinical cases II.

Activities and evaluation system

The learning outcomes assessment system for this subject includes different assessment activities for Subject 2, Food Sciences.

Continuous assessment (face-to-face and virtual) and a face-to-face exam are combined.

Evaluation of the face-to-face modality:

Code

Evaluation system

 Minimum weighting

Maximum weighting

Learning outcomes

EP1

Final face-to-face exam

 20%.

40%.

RAE 14
EP2 Group oral presentations 15%. 60%. RAE 14

EP3

Presentation of written report of laboratory practices

 15%.

60%.

RAE 14

 

Evaluation of the virtual modality:

Code

Evaluation system

 Minimum weighting

Maximum weighting

Learning outcomes

EV3

Participation in activities and/or debates raised in the e-Campus

 10%.

25%.

RAE 14

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use. 

Bibliography

Basic

García Manrique, P. (2016). Microbiological and sensorial control of food. Madrid: Synthesis Publishing. ISBN: 978-84-9077-308-6.

Hernández Urzúa, MA (2021). Food microbiology: fundamentals and applications in health sciences. Mexico City: Panamericana Medical Publishing. ISBN: 978-607-8546-83-2.

Smith, M. (2018). Food safety and inspection: An introduction. London: Routledge. ISBN: 978-0-8153-5354-5.

Complementary

Frazier, WC, & Westhoff, DC (1993). Food microbiology. Zaragoza: Acribia.

Madigan, M. T., Yero Corona, D., & others. (2015). Brock. Biology of microorganisms (14th ed.). Madrid: Pearson Education. ISBN: 978‑84‑9035‑279‑3