Learning objectives
The course provides the elements of microbiology necessary to understand the meaning and role of microorganisms in the production of fermented foods, with particular reference to fermented meat products and fermented milk derivatives. Through the study of the cellular and metabolic characteristics of microorganisms in food, the course presents the potential for development and control of microorganisms in products and processes. During the course, the student must achieve the ability to understand, study, elaborate and discuss works and "case studies" developed in relation to the course contents. Through the lectures held during the course, the student will acquire the methods and knowledge necessary to describe the industrial fermentation systems of the food industry. Through the practical exercises carried out in the classroom regarding some topics of the program, students will learn how to apply the knowledge acquired in a context that simulates industrial reality through discussion of case studies. The course aims to achieve independent judgment, communication and learning skills in accordance with what is defined in the specific objectives of the Degree Course
The student at the end of the course must be able to understand and critically evaluate the meaning, the technological role and the potential innovative applications of the microorganisms characteristic of the fermentation processes of meat and milk and, using the acquired knowledge, must be in able to analyze existing processes and plants from a microbiological point of view, evaluating their performance, adequacy and possible improvements both in terms of performance, safety and quality.
Prerequisites
Basic knowledges of microbiology and food microbiology
Course unit content
The course will deal with industrial examples relating to the significance of the presence of different microorganisms in food.
Aspects related to safety and quality will be evaluated
Microorganisms, their natural environments and the impact of microorganisms on humans
Structure and functions of the microbial cell: bacteria and the prokaryotic cell, yeasts, molds and the eukaryotic cell
Transport mechanisms of the nutrients needed by the microbial cell
Microbial classification according to the different sources of energy and the different uses of energy (chemotrophic and phototrophic; general description of the possible pathways of microbial degradation of glucose; aerobic / anaerobic respiration, fermentations);
Growth and kinetics of microbial development: Cell division; Evaluation of microbial growth; Effect of environmental stresses and cellular response to physical, chemical and biological factors; Colonization of matrices; Biofilm formation
Microbial taxonomy: classification criteria and basic concepts of microbial phylogeny
Industrial use of microorganisms in the food sector
The fermentation of meat products and dairy products
Main microbial species and their technological significance.
Aspects related to the safety and quality of fermented meat foods and dairy products
Full programme
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Bibliography
- MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, A.Farris, M.Gobbetti, E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
- “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Mucchetti G., Neviani E. (2006)Ed Tecniche Nuove (Milano)
- Appunti e slides del prof Neviani
Teaching methods
The teaching will be carried out through frontal lessons using slides that
represent teaching material made also available online in pdf format for
students. If it is not possible to hold the lessons in person, the lessons will
be carried out in live streaming or recorded and uploaded on the elly
platform, to guarantee students the opportunity to complete the training
course. In the case of remote lessons, video materials and readings will
be used to accompany what is covered in the lessons. In both cases,
there are moments of discussion with the students to clarify and fix the
most important topics.
The course includes laboratory practices (1 CFU, 16 hours) concerning challenge test and methods for the detection of microorganisms in food.
Assessment methods and criteria
At the end of each part of the course during the course are provided
periodic lectures dedicated to classroom discussion with students
aimed at verifying the learning status.
The final assessment of learning will be carried out through a single exam
oral or written (duration of 1.0 hours, a open and / or closed questions). Questions will be addressed to verify the
understanding of the salient aspects of the integrated course.
Each question will be evaluated in 30th and the average of the marks, rounded in excess, of the questions will constitute the final grade. The threshold of
sufficiency will be achieved if the average achieved is equal or higher to eighteen thirty.
Other information
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