Study-unit HYGIENE AND FOOD MICROBIOLOGY
| Course name | Economics and culture of human nutrition |
|---|---|
| Study-unit Code | 80076412 |
| Curriculum | Comune a tutti i curricula |
| Lecturer | Benedetta Turchetti |
| CFU | 12 |
| Course Regulation | Coorte 2022 |
| Supplied | 2024/25 |
| Supplied other course regulation | |
| Type of study-unit | Obbligatorio (Required) |
| Type of learning activities | Attività formativa integrata |
| Partition |
FOOD HYGIENE
| Code | 80785706 |
|---|---|
| CFU | 6 |
| Lecturer | Milena Villarini |
| Lecturers |
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| Hours |
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| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Sector | MED/42 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Introduction to Food-hygiene concepts. Health promotion and prevention of diseases: primary, secondary and tertiary prevention. Biological, chemical and physical hazard in food. Food-related infectious diseases. Risk analysis and HACCP system. |
| Reference texts | Lopalco PL, Tozzi AE. Epidemiologia facile. Collana Archi. Editore: Il Pensiero Scientifico, 2007 Roggi C., Turconi G.: Igiene degli alimenti e nutrizione umana (seconda edizione). EMSI Roma, 2009. |
| Educational objectives | The expected outcome is that the students understand: 1) methods of observational epidemiology (ecologic, case-control and cohort studies); 2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of food-related diseases; 3) methods of preventing foodborne diseases (HACCP system). |
| Prerequisites | None. |
| Teaching methods | Lectures on all subjets of the course. |
| Learning verification modality | Oral test of about 20 minutes long, aiming to ascertain the knowledge level and the student communication skills. Website of Services for disabled students and students with specific learning disabilities: http://www.unipg.it/disabilita-e-dsa |
| Extended program | Introduction to food-hygiene. Concepts of health and illness. Basic elements of epidemiological studies (calculation and interpretation of proportions, incidence, prevalence and mortality rates; descriptive and analytic epidemiology). Health promotion and prevention of diseases: primary, secondary and tertiary prevention. Principles of communicable diseases epidemiology (modes of transmission). Microbiological hazards in food: (1) intrinsic, extrinsic, implicit and processing factors affecting microorganisms growth in food; (2) main sources of food contamination. Foodborne disease caused by bacteria: (1) differences between foodborne infections, toxin mediated infections and intoxications; (2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following microbial agents: Salmonella spp, pathogens Escherichia coli, Bacillus cereus, Campylobacter spp, Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum. Foodborne disease caused by viruses and parasites: (1) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following viruses: HAV, HEV Rotavirus e Poliovirus; (2) etiology, mode of transmission, pathogenesis, prevention and epidemiological data of the following parasites: Giardia lamblia, Toxoplasma gondii, Anisakis spp, Opisthorchis felineus, Tenia solium. Surveillance systems for foodborne diseases: (1) epidemiology of main foodborne pathogens in Europe and in Italy; (2) outbreak management. Overview of risk management strategies: (1) standard operating procedures; (2) food preservation techniques: physical, chemical, natural and artificial methods; (3) cleaning, disinfection, sterilization and disinfestation methods. Basic principles of the HACCP system: (1) Italian D.Lgs 155/97; (2) general EC food law regulation 178/2002; (3) traceability of food products; (4) food labelling. Chemical hazards in foods: (1) main sources of food contamination; (2) risk evaluation methodologies (NOEL, LOEL, BMD, ADI, MOE); (3) possible health effects of chemicals contaminants; (4) principal pollutants in water, soil and air (heavy metals, mutagenic/carcinogenic xenobiotics; (5) pollution by drugs and pesticides; (6) food contamination during the food processing chain. Tap and bottled water: (1) main contaminants; (2) requirements for potability; (3) hardness and health. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | Good health and well being Clean water and sanitation |
AGRICULTURAL AND FOOD MICROBIOLOGY
| Code | 80071206 |
|---|---|
| CFU | 6 |
| Lecturer | Benedetta Turchetti |
| Lecturers |
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| Hours |
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| Learning activities | Caratterizzante |
| Area | Discipline della tecnologia alimentare |
| Sector | AGR/16 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | - Study of the main factors influencing the development and survival of micro-organisms - Main microbial groups present in food. - Definition of primary and secondary cultures and microbiota - Outlines of fermented food biotechnology and the role played by the different microbial groups - Viable count of micro-organisms in food-derived raw materials |
| Reference texts | 1. L. COCOLIN, M. GOBBETTI, E. NEVIANI Microbiologia alimentare applicata. Casa Editrice Ambrosiana, 2022 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, weekly multiple choice tests without evaluation. 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 of individual reports 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. Individual papers on specific topics and projects indicated by the lecturer, delivered during the semester, will also be assessed. This type of test will make it possible to assess the student's understanding and ability to synthesise. |
| Extended program | - Study of the main factors influencing the development and survival of micro-organisms (temperature, pH, Aw, oxygen). - Main microbial groups present in food. Notes on the taxonomy, biology and physiology of the different groups of protechnological microorganisms: lactic bacteria, acetic bacteria, Enterobacteria, coagulase negative cocci, proprionibacteria, bifidobacteria, Clostridium, Bacillus, yeasts, filamentous fungi. - Definition of selected and natural starter cultures and their storage and of primary and secondary microbiota - Outlines of fermented food biotechnology and the role played by the different pro-technology microbial groups in the production of fermented beverages (wine, beer, vinegar), dairy products (yoghurt, cheese, butter), bread and sausages. - Viable count of microorganisms in food-derived products and raw materials (e.g. raw milk). Verification and interpretation of results. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 3, 12 |