{"id":279,"date":"2025-08-22T01:33:44","date_gmt":"2025-08-22T05:33:44","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=279"},"modified":"2025-08-22T01:34:00","modified_gmt":"2025-08-22T05:34:00","slug":"microbiologia-avanzada-en-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=279","title":{"rendered":"Microbiolog\u00eda Avanzada en Alimentos"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>: MICROBIOLOGIA AVANZADA DE ALIMENTOS<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 2<\/td> <\/td>LABORATORIO: 4<\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION<\/strong>:La asignatura est\u00e1 dise\u00f1ada para complementar y profundizar los conocimientos b\u00e1sicos de microbiolog\u00eda alimentaria. Se estudiar\u00e1n los conocimientos y las herramientas necesarias para la identificaci\u00f3n y resoluci\u00f3n de problemas microbiol\u00f3gicos en la industria alimentaria, la producci\u00f3n de alimentos inocuos, as\u00ed como las necesarias para desarrollar investigaci\u00f3n aplicada.<\/td><\/tr>
OBJETIVOS:<\/strong>El alumno al final del curso ser\u00e1 capaz de:Integrar el conocimiento de la microbiolog\u00eda de alimentos, especialmente en el campo de la conservaci\u00f3n de alimentos y la producci\u00f3n de alimentos inocuos.Aplicar nuevas metodolog\u00edas dise\u00f1adas para detectar y cuantificar los microorganismos de inter\u00e9s, tanto para la vida \u00fatil del producto como para su inocuidad.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Ecolog\u00eda Microbiana de los Alimentos: factores que favorecen o impiden el desarrollo microbiano.<\/td> 03<\/td><\/tr>
02<\/td>Alteraci\u00f3n microbiana de los alimentos: frutas y hortalizas, carnes y pescados, productos l\u00e1cteos, cereales, y conservas<\/td> 04<\/td><\/tr>
03<\/td>Laboratorio N\u00ba 1<\/td>05<\/td><\/tr>
04<\/td>Microorganismos pat\u00f3genos: convencionales y emergentes.<\/td>03<\/td><\/tr>
05<\/td>Aplicaci\u00f3n industrial de microorganismos: fermentaciones, producci\u00f3n de aditivos.<\/td> 04<\/td><\/tr>
06<\/td>Laboratorio N\u00ba 2<\/td>05<\/td><\/tr>
07<\/td>Respuesta de los microorganismos a las diferentes tecnolog\u00edas de conservaci\u00f3n: tratamientos t\u00e9rmicos y procesado m\u00ednimo.<\/td> 03<\/td><\/tr>
08<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>03<\/td><\/tr>
09<\/td>M\u00e9todos utilizados para laidentificaci\u00f3n y cuantificaci\u00f3n de microorganismos en alimentos: tradicionales y modernos (r\u00e1pidos).<\/td> 03<\/td><\/tr>
10<\/td>Laboratorio N\u00ba 3<\/td>05<\/td><\/tr>
11<\/td>Especificaciones y normas microbiol\u00f3gicas: criterios microbiol\u00f3gicos de 2 y 3 clases.<\/td> 03<\/td><\/tr>
12<\/td>Aseguramiento de la calidad microbiol\u00f3gica de los alimentos: sistema APPCC (HACCP).<\/td> 03<\/td><\/tr>
13<\/td>Microbiolog\u00eda predictiva: modelamiento y predicci\u00f3n del crecimiento microbiano.<\/td> 04<\/td><\/tr>
14<\/td>Laboratorio N\u00ba 4<\/td>05<\/td><\/tr>
15<\/td>Principales l\u00edneas de investigaci\u00f3n en microbiolog\u00eda de alimentos: uso de conservantes naturales, utilizaci\u00f3n de microorganismos antagonistas, aseguramiento de la calidad, etc.<\/td>  04<\/td><\/tr>
16<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>03<\/td><\/tr>
 <\/td> TOTAL HORAS:<\/td> 60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOGIA: <\/strong>La asignatura est\u00e1 estructurada sobre la base de clases te\u00f3rica-pr\u00e1cticas utilizando medios disponibles para la investigar y discutir sobre t\u00f3picos espec\u00edficos y actividades de laboratorio.<\/p>\n\n\n\n

EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, informes de laboratorio, tareas y\/o trabajos.<\/p>\n\n\n\n

BIBLIOGRAFIA<\/strong><\/p>\n\n\n\n

\n

1. DEMIAN, A. & DAVIES, J. 1999. Manual of Industrial Microbiology and Biotechnology. Ed. ASM Press, Washington D.C., U.S.A.
2. DOYLE, M.P. 2001. Microbiolog\u00eda de los Alimentos, Fundamentos y Fronteras. 1\u00aa Editorial Acribia S.A. Zaragoza, Espa\u00f1a.
3. FRAZIER W.C. & WESTHOFF D.C. 2000. Microbiolog\u00eda de Alimentos. Editorial Acribia S.A. Zaragoza, Espa\u00f1a.
4. JAMES, M.J. 1994. Microbiolog\u00eda Moderna de los Alimentos. 3\u00aa Edici\u00f3n. Editorial Acribia, S.A. Zaragoza, Espa\u00f1a.
5. VANDERZANT, C. & SPLITTSTOESSER, F. 1992. Compendium of Methods for the Microbiological Examination of Food. 3th Edition, American Public Health Association, Washington D.C., U.S.A.<\/p>\n<\/blockquote>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

IDENTIFICACION. NOMBRE DE LA ASIGNATURA : MICROBIOLOGIA AVANZADA DE ALIMENTOS FACULTAD : FACSA UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 2   LABORATORIO: 4 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:La asignatura est\u00e1 dise\u00f1ada para complementar y profundizar los conocimientos b\u00e1sicos de microbiolog\u00eda alimentaria. Se estudiar\u00e1n los […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-279","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=279"}],"version-history":[{"count":3,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/279\/revisions"}],"predecessor-version":[{"id":282,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/279\/revisions\/282"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}