FOOD MICROBIOLOGY (1¦ FORM)
cod. 1003348

Academic year 2010/11
1° year of course - First semester
Professor
Erasmo NEVIANI
Academic discipline
Microbiologia agraria (AGR/16)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
40 hours
of face-to-face activities
5 credits
hub: -
course unit
in ITALIAN

Integrated course unit module: FOOD MICROBIOLOGY

Learning objectives

Reach basic knowledge concerning microbiology and food microbiology.
Basic knowledge concerning safety and quality of foods, food productions, and food trade.
Knolwedge of microbiological methods for food analysis

Prerequisites

- - -

Course unit content

• Principles of basic microbiology
Microorganisms: structure, physiology and metabolism
Microorganisms classification
Yeasts
Moulds and Mycotoxigenic moulds
Viruses and Phages
• Microorganism 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 technologies
Predictive modelling of microbial growth
Methods for detection and analysis of microrganisms in food

Full programme

- - -

Bibliography

BROCK, BIOLOGIA DEI MICRORGANSIMI, Madigan, Martinko, Parker Ambrosiana (2003)
FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS, Doyle, M.P., Beuchat, L.R., Montevilli, T.J. ed. ASM Press, Washington, D.C(2001)

MICROBIOLOGIA DEGLI ALIMENTI, Galli Volontario, A ed. Paravia, Torino (1999)

Teaching methods

oral lesson and laboratory experiences

Assessment methods and criteria

oral discussion

Other information

- - -

2030 agenda goals for sustainable development

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