Livestock science and animal production technologies

Professor
Academic discipline: Ispezione degli alimenti di origine animale (VET/04)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

26 hours
of face-to-face activities

3 credits

hub: PARMA

course unit
in - - -

lectures timetable unavailable

exam calls

Integrated course unit module: LABORATORIES: CHEMICAL-BROMATOLOGICAL AND MICROBIOLOGICAL ANALYSES

Learning objectives

Teaching students how to perform in laboratory some important microbiological methods for the analysis of food samples.

Prerequisites

Students must have done the examination of General Microbiology.

Course unit content

Factors influencing bacterial growth.
Composition and preparation of cultural media.
Enumeration of microrganiosm at 30°C.
Enumeration of Enterobateriaceae.
Calculation of colony forming units in food samples.
Detection of Salmonella spp. in food samples.
Biochemichal tests by API 20E.

Full programme

- - -

Bibliography

Maurizio Zavanella. Esercitazioni di Microbiologia. Ed. Fondazione Iniziative Zooprofilattiche e Zootecniche. Brescia, Italy. 2011.

Teaching methods

Oral lessons followed by practical activity in the laboratory of Food Microbiology. Each student performs his own analysis in the laboratory.

Assessment methods and criteria

Written examination followed by practical examination in laboratory

Other information