Unit FOOD MICROBIOLOGY
- Course
- Food science and technology
- Study-unit Code
- GP000937
- Curriculum
- In all curricula
- Teacher
- Pietro Buzzini
- Teachers
-
- Pietro Buzzini
- Hours
- 54 ore - Pietro Buzzini
- CFU
- 6
- Course Regulation
- Coorte 2019
- Offered
- 2020/21
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- 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 pro-technogical 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. V. BOTTAZZI. Microbiologia lattiero-casearia, Edagricole, 1993.
2. A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
3. A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di Microbiologia. Casa Editrice Ambrosiana, 2008.
4. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007. - 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
- basic knowledges of biology and biochemistry
- Teaching methods
- lectures
laboratory exercises - Other information
- none
- Learning verification modality
- Final oral examination
- 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.