Universidad Nacional Abierta y a Distancia

Vicerrectoría Académica y de Investigación

Unique Guide for the Development of the Practical Component of the Course:
New products development, code 216005

1. General Information of the Practical Component

Learning strategy: Based on Projects

Course type: Methodological
Evaluation moment: Intermediate
Highest score of the component: 140 points
Number of activities of the practical component registered in this guide: 1
With the development of this component students are expected to achieve the
following learning outcomes:

Determine the technical design and shelf life of the new food product, through the
identification of raw materials, nutritional and technological aspects, which allow the
formulation of innovative products.

2. General Activity Description of the Practical Component.

Scenarios of the practical component: ICT support

Activity type: Collaborative
Activity number: 1
Highest score of the activity: 140 points
The activity starts on: Thursday, April 4, The activity ends on: Wednesday, April 17,
2024 2024
The resources required for the development of this activity are the following:

▪ Computer
▪ Internet
▪ Software ComBase
▪ Username and password
The activity consists of:

The name of the practice: Determination of the useful life of food products by predictive
models.

To determine the useful life of food products can be done by the direct method or by
indirect methods. For the development of the practice is to work with one of the indirect
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methods that correspond to the microbiological type of predictive models that are
supported by mathematical equations that use information from a database to predict the
growth of bacteria under defined conditions.

So, it is necessary to review the following concepts: water activity - aw and concentration
of NaCl, pH of the food product and storage temperature. It is required the previous
knowledge about the bacterial growth.

Therefore, it is going to use a free software program of predictive

microbiology called ComBase. It is a repository of online database that describes the
survival and growth of microorganisms in different environmental conditions and a set of
predictive software based on these data.

It was taken as reference Demo 1: bacterial growth. Predictive ComBase models of the
course: Microbial alteration and useful life of the food from the General Foundation of
Salamanca University.

Step 1. Registration and admission to the simulator ComBase

1. Enter the address: https://www.combase.cc/index.php/en/

2. Click the button Login/Register

Figure 1. Button Login or Register

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3. To access the simulator must be registered, click Sign Up

Figure 2. Registration button ComBase simulator

4. You will see a screen similar to the one in the image below. Fill out the registration
form and then click on the blue button to 'Sign up'

Figure 3. Formulario de inscripción al simulador ComBase

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5. When you log in you will see the main page of the simulator.

Figure 4. Main page of the simulator ComBase

Step 2. Identify the ComBase Simulator Tools

Figure 5. ComBase Simulator Tools

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1. Enter the Broth Models link – Growth

Figure 6. Growth Model

2. Select the microorganism of interest for analysis

Figure 7. Selection of the micro-organism

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3. Select the analysis variables: Initial level of microbial load - Temperature - pH - Water
activity (aw) - Analysis time.
4. Immediately analysis parameters are entered, the graph is generated

Figure 8. Analysis parameters for carrying out the simulation

5. The graph data is presented in the Data points tab.

Figure 9. Data table (Data points)

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6. Identify the kinetic results. Under the area where the conditions are entered, two (2)
measures appear that determine the bacterial growth of these conditions, which are:

✓ Maximum speed or growth rate Max.rate (log.conc / h)

✓ Duplication time Dbl.time (Hours), time in hours in which the population doubles.

Figure 10. Kinetic results

Step 3. Simulation for the microorganism involved in the deterioration of the

new food product.

Taking as reference the previous description of the simulator, perform the simulation for
the microorganism involved in the deterioration of the new food product, considering the
nature of it. For example, if the new product is for bakery, the one involved is probably
Bacillus Cereus; if it is a canned one, the Clostridium botulinum; if it is a fresh cheese
them involved could be Listeria monocytogenes.

It is necessary for the group to identify the microorganism that would be the main
responsible for the deterioration of the food, before proceeding to the simulation.

1. Behavior of microbial growth considering variables such as aw and NaCl

1.1 Identify the growth temperature range of the study microorganism. Consider the
literature report on the temperature of growth.
1.2 Establish the growth time for the microorganism in which the measurement is to be
performed. For example, 25h.

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1.3 Manipulate the aw - NaCl variables according to the ranges established by the
simulator and review the behavior of the growth curve (graph) and the data table (data
points).
1.4 Do not forget that the level is 3 and state (Phys. State) the data that the simulator
throws is kept by default.

2. Behavior of microbial growth by manipulating the pH variable. Perform the same

procedure described above (Point 1).

3. According to the above, ask the following questions and argue in a way that allows
them to establish the criteria that must be considered to establish the useful life of the
new product:
3.1 Describe the nature of the new product and mention the reasons why the
microorganism was taken as a reference to develop the simulation.
3.2 Taking the data shown in the table (data point) and the behavior of the growth curve
(graph); identify the following aspects and conclude:

a. Under what parameters of aw - NaCl - pH; Does microbial kinetics take the microbial
growth curve in its 4 phases: initial (Lag) - Exponential - Stationary and death?
b. What is the microbial growth reached at the end of the time established for the
simulation?
c. In what time range, is the stationary phase of the microbial growth curve presented
and what is the microbial count expressed in Conc (Log10 cells / g)?

4. Analyze how the behavior of microbial growth is when it develops at the optimum
temperature ideal for its development over time. To do this, take the microbial count data
expressed in Conc (Log10 cells / g) in the initial phase (latency) of growth and compare
them with those reported in the stationary phase.
If the temperature of the experiment is lowered to 5°C, how is the behavior of the graph
and the data in the table?

5. Conclude on the answers to the questions and establish the importance of controlling
the parameters that affect the development of microorganisms that can cause
deterioration of the new food product and therefore by controlling these parameters, it is
possible to predict their expected lifespan.

For the development of the practical component consider that:

In the Initial Information Environment, you must:

▪ Check the agenda for the delivery date of the activity.

▪ Review synchronous attention programming.
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 ▪ Keep in mind the programming of web conferences.

In the Learning Environment, you must:

▪ Consult bibliographic references arranged to be studied.

▪ Read the activity guide carefully and put it into practice.
▪ Keep in mind the evaluation rubric, in each of its criteria.
▪ Actively participate in the discussion forum giving contributions to the construction
of what is requested in the activity guide.

In the Evaluation Environment, you must:

▪ Attach the results obtained from collaborative work as requested in the activity
guide in PDF format.
Evidences of individual work:
The individual evidence to be submitted is:

 Deliver individual contributions, which will be constructive and on the stipulated

date, for the proposed project development at the group level.
 Make meaningful feedback on the contributions given by the colleagues.

Evidences of collaborative work:

The collaborative evidence to be submitted is:

The structure of the report should be as follows:

 Cover page
 Introduction
 General and specific objectives
 Results of the simulation performed for the microorganism involved in the
deterioration of the new food product. Step 3. The ComBase Software will be used
to analyze the kinetics of microbial growth and shelf life of the product.
 Conclusions
 Bibliography using the APA seventh edition standard

3. General Guidelines for the Development of Evidences

For Collaborative evidence, consider the following:

• All members of the group must participate with their contributions in the
development of the activity.

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• In each group a single member will be chosen to submit the requested product in
the environment indicated by the teacher.

• Before sumitting the requested product, students should check that it meets all the
requirements mentioned in this activity guide.

• Only the members of the group that participated with contributions during the time
assigned for the activity should be included as authors of the submitted product.

Please keep in mind that all individual or collaborative written products must comply
with the spelling rules and presentation conditions defined in this activity guide.
Regarding the use of references, consider that the product of this activity must comply
with APA style.
In any case, make sure you comply with the rules and avoid academic plagiarism. You
can review your written products using the Turnitin tool found on the virtual campus.

Under the Academic Code of Conduct, the actions that infringe the academic order,
among others, are the following: paragraph e) Plagiarism is to present as your own work
all or part of a written report, task or document of invention carried out by another
person. It also implies the use of citations or lack of references, or it includes citations
where there is no match between these and the reference and paragraph f) To
reproduce, or copy for profit, educational resources or results of research products,
which have rights reserved for the University. (Acuerdo 029 - 13 de diciembre de 2013,
artículo 99)

The academic penalties students will face are:

a) In case of academic fraud demonstrated in the academic work or evaluation, the
score obtained will be zero (0.0) without any disciplinary measures being derived.
b) In case of proven plagiarism in academic work of any nature, the score obtained will
be zero (0.0), without any disciplinary measures being derived.

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 4. Evaluation Rubric Template

Activity type: Collaborative

Activity number: 1
Evaluation moment: Intermediate
The highest score possible is 140 points
Criteria Performance levels
First evaluation High level: Actively involved in the academic debate within the
criterion: discussion forum, with significant contributions to the
development of the activity.
Participation criteria:
Intervention within If your work is at this level, you can get between 18 points
the discussion forum and 20 points.

This criterion Average level: Participates in the academic debate within the
represents 20 discussion forum, with moderately significant contributions to the
points of the total development of the activity.
of 140 points of
the activity. If your work is at this level, you can get between 4 points
and 17 points.

Low level: Does not actively contribute to the academic debate

in the forum or participate in the activity.

If your work is at this level, you can get between 0 points

and 3 points.
Second evaluation High level: Correctly identify the microorganism responsible for
criterion: the spoilage of the new food product, justify the selection of the
microorganism and support it with bibliographic references.
Identification of the
microorganism If your work is at this level, you can get between 18 points
responsible for the and 20 points.
spoilage of the new
food product Average level: They identify the microorganism responsible for
the spoilage of the new food product however, it does not justify
This criterion the selection and/or doesn´t support the choice of the
represents 20 microorganism with bibliographic references.
points of the total

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of 140 points of If your work is at this level, you can get between 4 points
the activity. and 17 points.

Low level: They do not identify the microorganism responsible

for the spoilage of the new food product.

If your work is at this level, you can get between 0 points

and 3 points.
Third evaluation High level: Based on simulation results, they correctly establish
criterion: the behavior of microorganisms in food and their impact on the
shelf life of the new food product and are appropriately
Behavior of substantiated.
microbial growth
considering water If your work is at this level, you can get between 48 points
activity (aw) and and 50 points.
sodium chloride
(NaCl) and pH Average level: They establish the behavior of microorganisms in
food and their incidence on the shelf life of the new food product
This criterion but do not take the simulation results as a reference and/or are
represents 50 not appropriately substantiated.
points of the total
of 140 points of If your work is at this level, you can get between 5 points
the activity. and 47 points.

Low level: They do not present the simulation results.

If your work is at this level, you can get between 0 points

and 4 points.
Fourth evaluation High level: Correctly analyze the microbial growth kinetics of the
criterion: new food product using the software established in the activity
guide for the development of the practical component.
Analysis of the
microbial growth If your work is at this level, you can get between 38 points
kinetics of the new and 40 points.
food product
Average level: Partially analyze the microbial growth kinetics of
This criterion the new food product and/or do not use the software established
represents 40 in the activity guide for the development of the practical
points of the total component.
of 140 points of
the activity.
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 If your work is at this level, you can get between 4 points
and 37 points.

Low level: Do not analyze the microbial growth kinetics of the

new food product.

If your work is at this level, you can get between 0 points

and 3 points.
Fifth evaluation High level: They correctly use the APA 7th edition standard to
criterion: present bibliographic citations and bibliography.

Use of APA If your work is at this level, you can get between 8 points
standards 7th and 10 points.
edition to present
bibliography and Average level: There is a lack of greater rigor in the application
bibliographic of the APA 7th edition standard for the reference of the sources
citations consulted.
If your work is at this level, you can get between 3 points
This criterion and 7 points.
represents 10
points of the total Low level: The APA 7th edition standard for referencing the
of 140 points of sources consulted is not considered.
the activity.
If your work is at this level, you can get between 0 points
and 2 points.

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