Learning objectives
The course provides the elements of general microbiology needed to understand the meaning and role of microorganisms in food production. Through the study of cellular and metabolic characteristics of microorganisms in food, the course presents the potential for development and control of microorganisms in food products and processes. The course also explores the industrial use of microorganisms through the technology of fermenters.
Prerequisites
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Course unit content
The micro-organisms and their natural environments and the impact of microorganisms on humans
• Structure and functions of microbial cells: prokaryotic cells and bacteria, yeasts, molds and eukaryotic cell
• Mechanisms of transport of nutrients to the microbial cell
• Classification of microorganisms according to the different energy sources and to the different uses of energy (phototrophic and chemiotrophic; general description of possible microbial degradation pathways of glucose, aerobic respiration/ anaerobic fermentation);
• Growth and kinetics of microbial growth: cell division, Evaluation of microbial growth; Effect of environmental stress and cellular response to physical, chemical and biological factors. Colonization of matrices, biofilm formation
• microbial taxonomy: classification criteria and the basic concepts of microbial phylogeny
• Microbial growth, survival and death of microorganisms in food
• Preservation of foods: physical, chemical and biological factors
• HACCP "risk analysis" and microbiological criteria
• Predictive models and "Risk Assessment"
• Heat treatments, "hurdle technology" and "mild technologies"
• Use of industrial microorganisms
Principles of fermentation technology (batch cultures, cultures Feedbatch, Continuous cultures)
Industrial processes and products (upstream, fermentation, downstream)
Design of fermenter (instrument and control)
• Production of biomass
• Production of metabolites (citric acid, amino acids, antibiotics, enzymes ....)
• Phases of an industrial bioprocess
• Up steam, process steam down
• The fermenter and controls
• Pilot fermenter and industrial fermentation
• Batch Fermentation
• Fermentation in fed-batch
• Continuous Fermentation
• Monod equation and management of fermentation processes
• Scaling up of fermentation processes
• Modelling the industrial fermentation processes
Full programme
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Bibliography
BROCK, BIOLOGIA DEI MICRORGANSIMI, Madigan, Martinko, Parker Ambrosiana (2003)
FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS, Doyle, M.P., Beuchat, L.R., Montevilli, T.J. ed. ASM Press, Washington, D.C(2001)
MICROBIOLOGIA DEGLI ALIMENTI, Galli Volonterio, A ed. Paravia, Torino (1999)
Teaching methods
oral lesson and laboratory experiences
Assessment methods and criteria
written examination
Other information
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