Food science and technology | University of Parma

Professor
Academic discipline: Microbiologia agraria (AGR/16)
Field: Discipline della tecnologia alimentare
Type of training activity: Characterising

42 hours
of face-to-face activities

6 credits

hub:

course unit
in

lectures timetable unavailable

exam calls

Integrated course unit module: Food Microbiology

Learning objectives

Knowledge of biological aspect regarding industrial application of microorganisms. Comprehension of principles which link the different technology processes to the use of microorganism for producing fermented food

Prerequisites

General and Food microbiology

Course unit content

Presence of microorganisms in fermented food: Lactic acid bacteria, yeast, natural and selected starter. Microorganisms in dairy products: fermented milk, yogurt and cheeses.
The microbiological role in wine production. Yeast, lactic acid bacteria and mould in red win, white wine and special wine. The microbiological role in bear production. The microbiological role in meat fermentation. The micorbiological role in bread production, yeast and lactic acid bacteria. The microorganism involved in vinegar and balsamic vinegar production. Other vegetal fermented food: role of micorganism in soia products, olives, sauerkrauts, coffe and cacao

Full programme

Bibliography

Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246-

Teaching methods

frontal lessons

Assessment methods and criteria

written examination

Other information

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FERMENTED FOODS MICROBIOLOGY cod. 1004074