Learning objectives
The course will provide the essential elements for understanding the role of microorganisms in food production and their impact on food quality. In particular the objectives are the following:
a) Knowledge of the role of pathogenic microorganisms, both useful and harmful in foods
b) Knowledge of the alterations of microbiological origin in foods
c) Knowledge of the intrinsic, extrinsic and implicit factors which influence the development and survival of microorganisms in food
d) Understanding the significance of the presence of different microorganisms in different food, fresh or fermented.
e) Knowledge of food fermentation; understanding the effect of microorganisms of food fermentation: from raw material to fermented food and food conservation
Course unit content
• Bacteria of food interest
- Classification, Celllular Characteristics, general concepts of principal metabolism
• Yeast of food interest
- Classification, Celllular Characteristics, cell replication (vegetative reproduction and sexual reproduction) and general concepts of principal metabolism
• Molds of food interest
- Classification, Celllular Characteristics, cell replication (vegetative reproduction and sexual reproduction) and general concepts of principal metabolism
• Microbial analysis method, optical and electron microscopy, cultivation of
microorganisms in the laboratory
• Techonological meaning of the presence of different microbial species in food
Sources of contamination and starters
Positive aspects associated with the presence of some microorganisms, the fermentation
Negative aspects associated with the presence of some microorganisms, microbial degradation of food
• Micro-organisms involved in the production of food and food contamination
• Environmental factors and microbial growth
• Non fermented Foods
Meat, fish, poultry, vegetables, fruit, milk and soft drinks
• Fermented Foods
Cheese and fermented milk, fermented vegetables, wine, beer, bakery products, sausages
• Probiotics and prebiotic
Bibliography
Jay J.M., Loessner M.J., Golden D. A. “Microbiologia degli alimenti”. Springer (2009).
Galli Volonterio A. “Microbiologia degli alimenti”. Casa Editrice Ambrosiana (2005).
Teaching methods
Frontal lessons and practical execrcises
