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 2023 |
| Supplied | 2024/25 |
| 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 | - 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 |