Learning objectives
<p>Reach basic knowledge concerning microbiology and food microbiology.</p>
<p>Basic knowledge concerning safety and quality of foods, food productions, and food trade.</p>
<p>Knolwedge of microbiological methods for food analysis </p>
Course unit content
• Principles of basic microbiology <br />
Microorganisms: structure, physiology and metabolism <br />
Microorganisms classification <br />
Yeasts <br />
Moulds and Mycotoxigenic moulds <br />
Viruses and Phages <br />
• Microorganism involved in food production, food spoilge and food poisoning <br />
Intrinsic and extrinsic enviromental factors affecting microbial growth <br />
Priciples which influence microbial growth, survival and death in Foods <br />
Food preservations: physical methods, chemical methods, and biologically based methods <br />
Thermal processing, hurdle technology, and mild technologies <br />
Predictive modelling of microbial growth <br />
Methods for detection and analysis of microrganisms in food <br />
Bibliography
<p>BROCK, BIOLOGIA DEI MICRORGANSIMI, Madigan, Martinko, Parker Ambrosiana (2003) </p>
<p>FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS, Doyle, M.P., Beuchat, L.R., Montevilli, T.J. ed. ASM Press, Washington, D.C(2001) <br />
</p>
<p>MICROBIOLOGIA DEGLI ALIMENTI, Galli Volontario, A ed. Paravia, Torino (1999) <br />
</p>
