Unit FOOD MICROBIOLOGY
- Course
- Food science and human nutrition
- Study-unit Code
- 80004506
- Curriculum
- In all curricula
- Teacher
- Laura Corte
- Teachers
-
- Laura Corte
- Claudia Zadra (Codocenza)
- Angela Conti
- Hours
- 38 ore - Laura Corte
- 2 ore (Codocenza) - Claudia Zadra
- 6 ore - Angela Conti
- CFU
- 5
- Course Regulation
- Coorte 2025
- Offered
- 2025/26
- Learning activities
- Caratterizzante
- Area
- Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare
- Academic discipline
- AGR/16
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course is organized as follows:
1 CFU: GENERAL
1 CFU: ECOPHYSIOLOGY OF MICROORGANISMS IN FOOD
1 CFU: DETERMINATION AND CONTROL OF MICROORGANISMS IN FOOD
1 CFU: OUTLINE OF THE TAXONOMY OF THE MAIN GROUPS OF MICROORGANISMS OF FOOD INTEREST
0.5 CFU: FOOD-BORNE DISEASES
1 CFU: FOOD FERMENTATIONS
0.5 CFU: THE HUMAN MICROBIOTA
At the end of each block there are two hours of review of the content provided. The hours of supplementary teaching will be dedicated to helping students in the sedimentation of the contents provided, underlining the connections between the various contents, also in relation to the other module of the integrated course. - Reference texts
- MICROBIOLOGIA ALIMENTARE APPLICATA - Cocolin, Gobbetti & Neviani - Zanichelli
The Professor will provide students with educational materials, including lecture presentations and notes on quantitative microbiology, within the Unistudium platform.
Materials consistent with the needs of disabled students and/or DSA are provided. - Educational objectives
- The Food Microbiology module contributes to the objectives of the Course by providing students with fundamental skills on the role of microorganisms during the technological processes of food production, including their use in the production of probiotics, prebiotics and functional foods, on legislation and techniques available for microbiological risk analysis and control of the microbiological quality of food. At the end of the course the student will possess a solid knowledge of: a) the role played by microorganisms in foods; b) on the modifications they promote during technological processes; c) on national and community food and health legislation that regulates the microbiological safety of foods; c) on the criteria and parameters of the microbiological risk analysis. This knowledge will be functional to its possible occupational use both in the industrial sector, in food production/processing and distribution companies and in public and private structures responsible for controlling the quality and safety of food.
- Prerequisites
- Knowledge of general microbiology, mathematics, chemistry and biochemistry. Ability to connect biological and biotechnological topics derived from biological matter.
- Teaching methods
- Lectures, written and oral review. Test for self-evaluation. Numerical exercises.
Paths, materials and/or methodologies of assessment consistent with the needs of disabled students and/or DSA are provided. - Other information
- At the beginning of the course, students are encouraged to enrol through Unistudium, not only as the platform where educational materials are uploaded but also as the primary communication channel with the Professor. Regarding office hours, the Professor is available by appointment, to be scheduled in accordance with the other institutional commitments.
Students with Specific Learning Disabilities (SLD) who wish to utilize their certification for the completion of the module must notify the SLD coordinator for the Department of Pharmaceutical Sciences. The coordinator will provide all specific instructions to the Professor accordingly. - Learning verification modality
- Lectures, oral reviews. Administration of self-assessment tests. Numerical exercises. Paths, materials and/or assessment methodologies consistent with the needs of disabled and/or DSA students are provided.
- Extended program
- 1 CFU: GENERAL
Introduction to the course; History of food microbiology; Recall of the fundamental concepts of microbiology functional to food microbiology; The role of microorganisms in foods; The philosophy of selection - in search of beneficial microorganisms - starter cultures; The risk of loss of biodiversity in the food sector; The sources of microbial contamination of a food. SUMMARY
1 CFU: ECOPHYSIOLOGY
Ecophysiology of microorganisms in foods; The Food ecosystem: factors that influence microbial growth and physiology in foods (extrinsic factors - intrinsic factors - implicit factors - process factors); Physiology and metabolism of microorganisms in food in relation to its ecological determinants; The physiological state of microorganisms : live cells, damaged cells, live but non-culturable cells; Quorum sensing – Biofilm. SUMMARY
1 CFU: DETERMINATION AND CONTROL OF MICROORGANISMS IN FOOD
Collection, conservation and culture media; Isolation in pure culture; Determinations of microbes in foods; Control of microorganisms in foods. SUMMARY
1 CFU: OUTLINE OF THE TAXONOMY OF THE MAIN GROUPS OF MICROORGANISMS OF FOOD INTEREST
Coagulase negative cocci; Lactic acid bacteria; Acetic acid bacteria; Spore-forming bacteria; Enterobacteria; Yeasts; Filamentous fungi. SUMMARY
0.5 CFU: FOOD-BORNE DISEASES
Foodborne diseases; Infections; Intoxications; Food safety management. SUMMARY
1 CFU: FOOD FERMENTATIONS
General concepts; Microbial starters; Main fermented foods; Bioprocesses and ingredients; Waste management; Cheese Wheys. SUMMARY
0.5 CFU: THE HUMAN MICROBIOTA
The human microbiota; Probiotics and prebiotics; Functional foods. SUMMARY
The hours of supplementary teaching will be dedicated to helping students in the sedimentation of the contents provided. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- 3. Health and well-being.