Learning objectives
Knowledge of microbiological aspects involved in food transformation. Special focus on microbiological involvement related to production and ripening of fermented food
Understanding of microbiological aspects determining the processing of raw materials in fermented food of particular enogastronomic interest
Prerequisites
aspects of general and food microbiology
Course unit content
Food processing: from raw material to ready-to-consumer food
Microbiological aspect determining the processing of raw materials in fermented foods
Presence of microorganisms in fermented foods: lactic acid bacteria, probiotic bacteria, yeasts, natural and selected starters
Microbial aspects in dairy products: microorganisms of yogurt and fermented milk, cheese: significance of the microorganism at various stages of production, microorganisms characteristic of some types of cheese
The role of microorganisms for the production of fermented meat products (salami): Factors conditioning Micrococcacee of microbial growth, lactic acid bacteria and mold; The natural fermentation and ripening
The role of microorganisms for bread production. Fermentation and substrate fermentation. Yeast; Microbial ecology of sourdoughs
The role of microorganisms in the production of vinegar: acetic acid bacteria in wine and vinegar, acetic acid bacteria and yeasts balsamic vinegar. The role of microorganisms in the winemaking process: The wine yeasts and alcoholic fermentation. Lactic acid bacteria: the defects and the malolactic fermentation. Role of microorganisms in the production of special wines (vini novelli, sweet wines, sparkling wine or champagne, fortified wines)
The role of microorganisms in beer production: the possible microbial contamination and hygiene problems in the early stages of malting and mashing, fermentation and starter cultures
Role of microorganisms for the production of other fermented vegetables: soy products, sauerkraut, olives, coffee, cocoa
Full programme
Food processing: from raw material to ready-to-consumer food
Microbiological aspect determining the processing of raw materials in fermented foods
Presence of microorganisms in fermented foods: lactic acid bacteria, probiotic bacteria, yeasts, natural and selected starters
Microbial aspects in dairy products: microorganisms of yogurt and fermented milk, cheese: significance of the microorganism at various stages of production, microorganisms characteristic of some types of cheese
The role of microorganisms for the production of fermented meat products (salami): Factors conditioning Micrococcacee of microbial growth, lactic acid bacteria and mold; The natural fermentation and ripening
The role of microorganisms for bread production. Fermentation and substrate fermentation. Yeast; Microbial ecology of sourdoughs
The role of microorganisms in the production of vinegar: acetic acid bacteria in wine and vinegar, acetic acid bacteria and yeasts balsamic vinegar. The role of microorganisms in the winemaking process: The wine yeasts and alcoholic fermentation. Lactic acid bacteria: the defects and the malolactic fermentation. Role of microorganisms in the production of special wines (vini novelli, sweet wines, sparkling wine or champagne, fortified wines)
The role of microorganisms in beer production: the possible microbial contamination and hygiene problems in the early stages of malting and mashing, fermentation and starter cultures
Role of microorganisms for the production of other fermented vegetables: soy products, sauerkraut, olives, coffee, cocoa
Bibliography
G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini “MICROBIOLOGIA DEI PRODOTTI ALIMENTARI” (2012) Casa Editrice Ambrosiana (CAE).
Teaching methods
frontal lessons
Assessment methods and criteria
written examination
Other information
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