Animal science
Study-unit Code
In all curricula
Pietro Buzzini
Course Regulation
Coorte 2022
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata


Code 85071903
Teacher Pietro Buzzini
  • Pietro Buzzini
  • 27 ore - Pietro Buzzini
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline AGR/16
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Physiology, taxonomy and biochemistry of microorganisms used as starters in food industry.
Description of the main microorganisms involved in food technology.
Activities of microorganisms in the most important animal food.
Reference texts - A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio didattico di microbiologia, Casa Editrice Ambrosiana, 2008
- B. BIAVATI, C. SORLINI. Microbiologia generale e agraria. Casa Editrice Ambrosiana, 2007
- V. BOTTAZZI, Microbiologia lattiero-casearia, Edagricole, 1993.
- A. GALLI VOLONTERIO. Microbiologia degli Alimenti. Casa Editrice Ambrosiana, 2005
- M. T. MADIGAN, J. M. MARTINO, J. PARKER. Brock. Biologia dei Microrganismi. Vol. 1. Microbiologia generale, Casa Editrice Ambrosiana, 2003 (per consultazione).
- M. T. MADIGAN, J. M. MARTINO, J. PARKER. Brock. Biologia dei Microrganismi. Vol. 2. Microbiologia ambientale, biomedica ed industriale, Casa Editrice Ambrosiana, 2003
Educational objectives Specific objectives of the course: to provide students with theoretical and practical knowledge on the physiology and ecology of microorganisms involved in food fermentation processes. This in order to be able to acquire skills for applying the techniques and the knowledge gained for use of starter cultures in the food industry.
Prerequisites Basic knowledges of biology, chemistry and biochemistry
Teaching methods Lectures, laboratory exercises
Other information none
Learning verification modality The verification of learning takes place by oral exam, lasting about 30 minutes, aimed at ascertaining the level of knowledge and understanding obtained by the student on technical-scientific contents.
Extended program Theoretical lectures
General information on microbial growth (1CFU):
General introduction on the phylogenetic position of microorganisms in the classification of living beings (tree of life), general information about the different microbial groups.
The nutrition of microorganisms and the development cycle (growth curve of a microbial population, determination of microbial growth)
Factors that control microbial growth (temperature, pH, water free of substrate, oxygen)
Microbial groups of interest in food industry (1CFU):
Major microbial groups involved in food biotechnology and their application in food industry (lactic acid bacteria, propionibacteria, Clostridium spp., Bacillus spp. Fam. Enterobacteriaceae, Pseudomonas spp., Fam. Micrococcaceae, Bifidobacterium spp., yeasts, filamentous fungi, bacteriophages, species responsible for food poisoning and infections)
Role of different microbial groups in the main food of animal origin (1CFU):
Definition and roles of starter cultures (natural and selected) and scale up.
Milk and meat: definition, characteristics, key components and microorganisms that can colonize them.
Production and storage of yogurt, kefir, cheese, butter, sausages and fermented silage with particular attention to the role of microorganisms in biotechnological process (primary and secondary microflora).
Practical lessons:
Acquisition of practical skills in:
- Techniques for microbial counts and measurement of microbial growth (viable count and determination of MPN)
- Recognition and counting of the principal microbial groups present in the main food of animal origin.
Obiettivi Agenda 2030 per lo sviluppo sostenibile 9


Code 85019203
Teacher Patrizia Casagrande Proietti
  • Patrizia Casagrande Proietti
  • 27 ore - Patrizia Casagrande Proietti
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline VET/05
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Bacteriology. Morphology, structure and function of bacterial cells. Flagella, pili, intracytoplasmic structures, endospores. Cultivation of bacteria: factors which influence growth (nutritional and environmental factors). Replication of bacteria. Cultivation techniques. Bacterial genetics and mechanisms of genetic variation: mutations, genetic material transfer in the bacteria, lysogenic conversion, bacterial conjugation. Bacterial colonization, tissue invasion, bacterial exotoxins. Classification of bacteria: classification criteria, special bacteriology. Virology. Morphology, structure, e taxonomy of viruses. Virus-cell interactions. Replication of viruses. Cell defence mechanisms:viral interference. Bacteriophages. Genetics and evolution of viruses: mutations, viral recombination. Classification of viruses.
Immunology. Antigens and immunogenicity. Components of the innate immune system: epithelial barriers, phagocytes, circulating protein of innate immunity, cytokines of the innate immune system. Acquired immunity. Cells and tissues of the adaptive immune system. Antibodies: structure and biological features. Humoral immunity. Cell-mediated immunity. Passive immunity.
Reference texts Poli G., CocilovoA., dall'Ara P., Martino P.A., Ponti W. Microbiologia e immunologia veterinaria. Seconda Edizione. UTET, 2005
Educational objectives Acquisition of knowledges of microbiology in relation to the biology of viruses and bacteria, as well as general knowledge related to the defense mechanism s of the host
Prerequisites Knowledge of the basic principles of cell biology, chemistry and biochemistry
Teaching methods The course includes 21 hours of lectures and 9 hours of practical lessons.
Other information None
Learning verification modality Oral Exam
Extended program Bacteria: Morphology, structure and function of the bacterial cell, bacterial appendices, intracytoplasmic structures, bacterial spore. Factors influencing bacterial growth (nutritional and environmental factors). Reproduction of bacteria.
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