Learning objectives
The student will acquire the basic knowledge of the microbiology, concerning the structure and physiology of the microbial cell, which are essential for understanding the food microbiology topics. During the course the student will acquire extensive knowledge on biodiversity existing among the microorganisms and it should be able to understand the different cellular response to environmental factors. Knowledge on microbial physiology will be useful to evaluate the development of microorganisms in food. The course aims to put the student in a position to draw conclusions about the effect of the presence and development of different microorganisms in food as defined in agreement with the specific objectives of the Master of Science in Food Gastronomy and of the food microbiology.
Prerequisites
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Course unit content
The course is composed by two partial courses. The course of General Microbiology focus on cellular structure and physiology of prokaryotic microorganism and on the basic microbial taxonomy. The course of Food Microbiology focus on the microbial contamination, the factors that influence the growth of microorganisms in foods, the
modalities of prevention or reduction of microbial contamination in foods and on the effect of different microorganism in foods.
Full programme
PART 1 -GENERAL MICROBIOLOGY INTRODUCTION TO MICROBIOLOGY .Microbiology science; Microbiology History; microorganisms and their natural environments; the impact of microorganism of humans; prokaryotic and eukaryotic cell. CELL STRUCTURE AND FUNCTIONS.The cytoplasme; Cell membranes; Cell walls; Microbial locomotion; Surface structures and inclusion of prokaryotes; Sporulation; Microscopy; Cell morphology. NUTRITION AND METABOLISM OF MICROORGANISMS. Nutrition and the transport of nutrient in the cell; Bacteria metabolism: energetic and enzymes major catabolic pathways. MICROBIAL GROWTH. Bacterial celldivision; growth of bacterial population; environmental effects on microbial growth; stress response; Biofilm; Evaluation of microbial growth; laboratory cultures. INTRODUCTION TO MICROBIAL TAXONOMY. An overview of the phylogenesis; Classical and molecular taxonomy; main bacterial groups. OTHER MICRORGANISM: Fungi:characteristics, riproduction, metabolism; Virus and batteriofage PART 2-FOOD MICROBIOLOGY The microbiological quality of foods. The microorganisms in fermented and non fermented foods. Microorganisms in foods: bacteria, yeasts and moulds. Microorganisms as indicators of process and contamination. Pro-technological microorganisms, modifiers, pathogens. Modifying microorganisms: food degradation. Pathogenic microorganisms: pathogenesis. Infections and food poisonings: definition. Virulent and toxic factors. Pathogenic microorganisms in foods: Gram – and Gram +. The contamination of foods. Factors which influence the growth of microorganisms in foods: temperature, pH, Aw, potential redox and availability of oxygen, food composition. Microbiology of animal origin food. Microbiology of vegetal origin food.
Bibliography
Michael T. Madigan, John M. Martinko Brock “Biologia dei microrganismi. Microbiologia generale, ambientale e industriale” (2016) Editore: Pearson. ISBN: 889190094X Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246 Lessons' slides
Teaching methods
The teaching will be carried out through frontal lessons using slides that represent teaching material available online in pdf format for students.Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course.
Assessment methods and criteria
The evaluation of the partial course Generally Microbiology will be carried out through a written examination consists of three parts. 1. The first part consists of 10 closed-ended questions. The complete correctness of the answers to this first part is binding for the second and third part correction. 2. The second part consists of 21 closed-ended questions, each correct answer is 1.5 point. The achievement of the threshold of sufficiency (18/30) of this second part is binding for the correction of the third part. The mark of this second part will weigh 70% on the final mark of the first module. 3. The third part consists of an open-ended question where the student must demonstrate that he knows how to correctly understand the acquired concepts with the specific scientific microbiological language. The answer will be evaluated in thirtieths. The mark in this third party will weigh 30% on the final mark of the first module. The evaluation of the second partial course Food Microbiology will be carried out by a written exam, 1.5 hours long, consisting of three parts: I. PART • consists of 10 questions whose correct answer is necessary for the subsequent parts to be corrected II. PART • consists of 21 questions. Each correct answer isworth 1,5 points. The achievement of the sufficiency threshold (18/30) of this second part is binding for the correction of the third part. The vote achieved in this part will weigh 70% on the voting of the first module III. PART • consists of an open-ended question where the student must demonstrate that he is able to correctly express the acquired concepts with the specific scientific language of food microbiology. The answer will be evaluated in 30ths. The vote achieved in this part will weigh 30% on the voting of the first module. Basic questions are asked concerning the aspects of contamination, development and protection of food from microbial development and specific questions concerning different foods. “30 cum laude” is assigned in the case of reaching the maximum score in each part to which is added the mastery of the disciplinary lexicon. The rating obtained in each of the two modules will weigh for 50% on the final grade of the integrated course
Other information
In the event of a serious health emergency, the methods for In the event of a serious health emergency, the methods for providing teaching and verifying the learning could change and it will be promptly communicated on Elly and/or on the course website
