Learning objectives
The principal aim of the course is to provide a general knowledge on the organization of a laboratory of food analysis and the main analytical procedures for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements, aerobic mesophilic count, count of Enterobacteriaceae, detection of Salmonella spp.
Prerequisites
Students should have successfully passed the examination of General Microbiology.
Course unit content
Organization of a laboratory of chemical and microbiological analysis of food
Procedures of analysis for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements.
Factors influencing bacterial growth.
Composition and preparation of cultural media.
Enumeration of microrganiosm at 30°C.
Enumeration of Enterobateriaceae.
Calculation of colony forming units in food samples.
Detection of Salmonella spp. in food samples.
Biochemichal tests by API 20E.
Full programme
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Bibliography
Maurizio Zavanella. Esercitazioni di Microbiologia. Ed. Fondazione Iniziative Zooprofilattiche e Zootecniche. Brescia, Italy. 2011.
Power Point presentations made by the teachers.
Teaching methods
Lessons and practicals
Assessment methods and criteria
Written examination plus pratical examination in laboratory.
Other information
none
