Learning objectives
The course provides the elements of the general microbiology needed to
understand the meaning and role of microorganisms in food production.
During the teaching the student must be able to
understand the microbial potential, the meaning of the microbial
presence in foods, the concept of microbial contamination and the effect
of microbial development in a food, be it negative, in terms of
transmission of food-borne diseases and in terms of alteration of food,
which is positive in terms of positive food processing.
Through the lectures and the comparison with the teacher, the student
will acquire the specific vocabulary related to the food microbiology
sector. The expected learning outcomes are independent judgment,
communication and learning skills, in accordance with what is defined in
the specific objectives of the Degree Course.
Students who have attended the course must be able to deepen their
knowledge on the microbiology of the food industry through the
independent consultation of specialized texts. At the end of the course,
the student must be able to transmit the main contents of the course.
Prerequisites
- - -
Course unit content
The micro-organisms and their natural environments and the impact of
microorganisms on human life quality will be treated, focusing on food
microbiota. In particular, the course will considered:
i) Structure and functions of the microbial cell: prokaryotic and eukaryotic
cell, the different parts of the cell and their roles ii) Nutrient transport
mechanisms and metabolism iii) Microbial growth and kinetics of
microbial development: cell division, microbial curve growth, parameters
that affect microbial growth and microbial classification iv)
microorganisms in food: contamination sources and roles of
microorganisms v) from contamination to growth: parameters that affect
the microbial growth in food, microbial growth control measures,
evaluation of presence/absence of microorganisms in food vi) spoilage
microorganisms, pathogens, pro-technological microorganisms vii)
microbiota of food: milk, meat, fish, eggs, vegetables.
Full programme
- - -
Bibliography
MICROBIOLOGIA ALIMENTARE APPLICATA,
Cocolin, Gobbetti, Neviani Casa editrice Ambrosiana (Zanichelli) 2022
Slides of course in Elly Platform
Teaching methods
The educational activities will be conducted through face-to-face lectures. During the course, however, there will be space for active learning activities (group work-project work) to enhance critical and reflective thinking, argumentation skills, and problem-solving abilities. The teaching will be supported by slides that will serve as teaching material. The slides will be available online on the Elly website in PDF format for students. During the lectures, the basics of general microbiology and the applications of microorganisms in food will be discussed. The appropriate use of technical language will be reiterated, and the connections between various parts of the course will be emphasized. For this reason, students' attendance and active participation are strongly encouraged. Specifically, during the course, cycles of experiential learning will be activated where students, on a voluntary basis, can decide to apply theory to an empirical research project (project work), with a case study that will be assigned to them and which must be developed according to the methodological criteria illustrated in the lectures and in the bibliographic and teaching materials.
Assessment methods and criteria
The exam can be taken in two ways: a) oral presentation of the project work + written exam with 20 closed questions OR b) oral exam.
a) PROJECT WORK and written exam: The project work, which will be presented by the group in class, will correspond to an overall score on a scale of 0-20. Additionally, a written exam will be conducted on the Elly platform with 10 closed questions (max 10 points). The duration of the test will be 10 minutes. The final grade will be the sum of both scores (project work plus written exam). In case of a maximum grade (30/30), honors can be awarded. Honors are given to those students who demonstrate a systematic understanding of the topic, an excellent ability to apply the acquired knowledge, autonomy in judgment, and particular attention in the presentation of the project work.
b) oral exam: For students who choose NOT to do the project work, the final exam will consist of an oral test where the student must demonstrate the ability to correctly express, using the scientific language specific to microbiology, the acquired competence. The oral exam will be graded on a scale of thirty.
Other information
- - -
2030 agenda goals for sustainable development
- - -
