Study-unit FOOD MICROBIOLOGY
| Course name | Food science and technology |
|---|---|
| Study-unit Code | GP000937 |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Benedetta Turchetti |
| Lecturers |
|
| Hours |
|
| CFU | 6 |
| Course Regulation | Coorte 2022 |
| Supplied | 2023/24 |
| Supplied other course regulation | |
| Learning activities | Caratterizzante |
| Area | Discipline della tecnologia alimentare |
| Sector | AGR/16 |
| Type of study-unit | Obbligatorio (Required) |
| Type of learning activities | Attività formativa monodisciplinare |
| Language of instruction | Italian |
| Contents | - Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.). - Fundamentals of taxonomy, biology and physiology of different protechnogical microorganisms. Fundamentals on food spoilage and pathogenic microorganisms. - Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts). - Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages. - Viable count of microorganisms occurring in food products. |
| Reference texts | 1. L. COCOLIN, M. GOBBETTI, E. NEVIANI Microbiologia alimentare applicata2022. Casa Editrice Ambrosiana, 2012 2. V. BOTTAZZI. Microbiologia lattiero-casearia, Edagricole, 1993. 3. A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di Microbiologia. Casa Editrice Ambrosiana, 2008 (per consultazione). 4. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007 (per consultazione). 5. A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005. |
| Educational objectives | Ability to: - Understand the source of microorganisms (pro-technological, spoilage, pathogens) in food (and related technological processes) and factors which influence the development and survival; - Understand the meaning and importance of preservation techniques of food hygiene and sanitation; - Understand the taxonomy, biology and physiology of the main microbial groups of interest for food industry; - Understand the role played by different microbial groups inside of fermented foods (fermented beverages, cheese, sausages, butter, bread, etc.). - Understand the meaning and role of microbial starters used by food industry. |
| Prerequisites | In order to understand and interpret critically the covered topics, good preparation in general microbiology (basic techniques of microbiology) and biochemistry (principal metabolisms) is required |
| Teaching methods | Teaching methods: frontal lectures, laboratory practice, student seminars. Teaching and learning support: video screenings of lessons, teaching material distributed by the teacher, texts recommended for study, papers selected by the teacher. Methods of learning (in addition to the frequency of teaching activities): reading and personal study on reference texts, reading and personal study on material suggested by the teacher, laboratory practice, realization and presentation of individual reports or small working groups on topics and specific projects. |
| Learning verification modality | The exam consists on an oral test of approximately 30 minutes, aimed at assessing the level of knowledge and understanding of the topics of the course and the ability to link them. The oral examination will also allow to verify the student's communication skills and the technical language skills in relation to the discussed topics |
| Extended program | - Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.). Fundamentals of the most important techniques of food storage and conservation (pasteurization, sterilization, tyndallization, etc.) Use of low temperatures, modified atmosphere, ionizing radiations, etc. - Microbial groups involved in food manufacturing. Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms: lactic acid bacteria, yeasts, filamentous fungi, acetic acid bacteria, micrococci, propionibacteria, bifidobacteria, etc. Fundamentals on food spoilage and pathogenic microorganisms: Enterobacteriaceae, Staphylococcus sp., Clostridium sp., Bacillus sp., Campylobacter sp., Listeria monocytogenes, Yersinia enterocolitica, Brucella sp., Escherichia coli, Salmonella sp.). - Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts). Food deterioration by food spoilage and pathogenic microorganisms. Fundamentals of mycotoxin production and of some food-borne diseases. - Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages. Production of microbial starter for food manufacturing. Fundamental of probiotic activity of lactic acid bacteria and bifidobacteria. - Viable count of microorganisms occurring in raw materials of food interest (e.g. meat, milk, etc.). Interpretation of results. - Viable count of microorganisms occurring in fermented foods and beverages. Interpretation of results. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 3, 12 |