Course catalogue | University of Parma

Professor
Academic discipline: Microbiologia agraria (AGR/16)
Field: Ambito aggregato per crediti di sede
Type of training activity: Hub-specific activity

45 hours
of face-to-face activities

5 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

The aim of the course is to provide an overview and basic knowledges of microbial presence and growth in foods and industrial fermentation technologies

Prerequisites

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Course unit content

Principles of basic microbiology Microrganisms: structure, physiology and metabolism Microrganism involved in food production, food spoilge and food poisoning Intrinsic and extrinsic enviromental factors affecting microbial growth Priciples which influence microbial growth, survival and death in Foods Food preservations: physical methods, chemical methods, and biologically based methods Thermal processing, hurdle technology, and mild technology Predictive modelling of microbial growth Methods for detection and analysis of microrganisms in food Hygiene in the food industry and foodborne disease Non fermented foods (Meat, poultry, fish, eggs, vegetables, fruits, milk and non alcoholic drinks) Fermented foods (Dairy products, fermented vegetables, beer, wine, bakery products, and sausage) Prebiotics and probiotics Industrial utilization of microrganisms

Full programme

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Bibliography

FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS; Doyle, M.P., Beuchat, L.R., Montevilli, T.J. (2001) , ed. ASM Press, Washington, D.C MICROBIOLOGIA DEGLI ALIMENTI; Galli Volontario, A (2005) , ed. Ambrosiana, Milan

Teaching methods

Assessment methods and criteria

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Other information

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ELEMENTS OF MICROBIOLOGY AND HYGIENE cod. 18193

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

ELEMENTS OF MICROBIOLOGY AND HYGIENE
cod. 18193