Learning objectives
At the end of the course, the student must be able to grasp the major issues related to food safety and quality in order to correctly manage the choice of purchasing and storing the different types of food according to the different economic management realities .
Based on the economic-managerial differences in the marketing and promotion of food production and environmental systems, the student must be able to manage the shelf-life and safety of quality food products, whether they are typical and traditional or innovative
Prerequisites
knowledge of general concepts of biology and microbiology
Course unit content
The course deals with the aspects of food processing that affect quality and safety.
In particular the contents of the course concern the foods for which the involvement of microorganisms is important, the effect of their presence and their duplication during production and conservation.
For this purpose, some foods obtained from the transformation of raw materials both of vegetable and animal origin, both traditional and innovative, will be studied as model examples
Full programme
Synthetic description of microorganisms, how the different types differ and how they can contaminate foods of plant and animal origin.
Modalities and effect of microbial development in food.
Microorganisms and food safety.
Examples of foods for which the presence and development of microorganisms affects safety.
Microorganisms and food shelf-life.
Examples of foods for which the presence and development of microorganisms are at the basis of alteration and condition shel-life.
Microorganisms and food quality.
Examples of foods for which the presence and development of microorganisms is the basis of characterization and quality
Bibliography
Since a single specific text is not available to the course contents, some in-depth texts are suggested.
- G. D'Ancona - M. Viganego – (2017) A. Molo INDUSTRIE AGROALIMENTARI - Principi, Tecnologie, Trasformazioni, Prodotti (Volumi 1 e 2), Ed REDA, Torino, Italia
- Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN 8808120074
Slide delle lezioni The reference didactic material are the slides provided in class
Teaching methods
The teaching will be carried out through classroom lectures with the help of slides that will represent teaching material, made available on Elly in pdf format for students. The lessons also include the discussion of examples of the most recent real cases through the Socratic heuristic lesson method.
For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before any subject is discussed and not all together at the beginning of the course.
The content of the lessons is not included in a single specific text, therefore attendance at lectures is essential to achieve the objectives of the course
Assessment methods and criteria
The first part is a written test formulated in order to establish the evaluation of the degree of achievement of the objectives of the course.
The written test consists of three parts:
First part: 10 questions that verify the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, only if the answer to all the questions (with closed answers) is correct, will the subsequent parts be evaluated. The time available is 10 minutes
Second part: 31 closed-ended questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point, each blank or wrong answer is worth 0 points. Only with the minimum grade of 18/30 can you access the third. The time available is 30 minutes. The mark obtained in this part weighs 50% on the final mark
Third part: 2 open questions (one on safety aspects and one on quality aspects). Each question is worth 15 points so that the third part is evaluated out of 30. The correction will be made as soon as possible depending on the number of subscribers. The time available is 30 minutes. The mark obtained in this part weighs 50% on the final mark
The mark obtained in this teaching weighs 50% for the evaluation of the integrated course C.I. QUALITY ASSESSMENT TECHNIQUES IN FOOD
Other information
attendance is recommended
