Learning objectives
This part of the Food Microbiology course aims to enable the student to independently draw conclusions regarding the microbiological analysis of a food in accordance with what is defined in the specific objectives of the Degree Course in Food and Agricultural Sciences and Technologies. area of food microbiology.
In particular, the student must be able to understand the meaning of a direct and indirect microbiological analysis and express the result in the correct way.
The expected learning outcomes are: 1) Knowledge of the analytical parameters to be determined and the methods to be applied for both qualitative and quantitative microbiological analysis of a food matrix. 2) Application skills: apply methodologies and techniques for the microbiological analysis of foods. 3) Making judgements: evaluating the microbiological quality of a food based on the result of a microbial count. 4) Communication skills: communication of a result of a microbiological analysis of a liquid and solid food. 5) Ability to learn: Ability to critically consult databases and websites relating to microbial counting methods for specific microorganisms.
Prerequisites
Knowledge of general microbiology and food microbiology is required
Course unit content
The course completes the contents of Food Microbiology and concerns the microbiological analysis of foods. 1 tutorial CFU includes 15 hours of lessons divided between classroom and laboratory exercises.
The first part of the exercises includes the explanation and meaning of microbiological counting techniques. Therefore a part of practical application in the laboratory is foreseen. Attendance at laboratory exercises is compulsory, unless justified by the teaching professor. Attendance is verified according to stable methods and criteria by the individual teacher who makes them known to the students at the beginning of the lessons.
Full programme
The purpose of microbiological analysis of foods.
Microbiological counting methods
The decimal dilution
use of selective and elective microbiological counting media
The plate count of liquid and solid foods
Expression of the result of a microbiological analysis of a food
Bibliography
Ann Elizabeth Vaughan Pietro Buzzini Francesca Clementi. Laboratorio didattico di microbiologia (2008) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN: 9788808183224Distribuzione esclusiva Zanichelli. ISBN: 9788808183224
Teaching methods
Teaching will take place through frontal exercises both in the classroom and in the laboratory. The lessons will be carried out with the aid of slides which will represent teaching material, in addition to the recommended texts. The slides will be available online on the Elly SAF website in PDF format for students and some videos useful for viewing the operational sequences of the plate count analysis. During the lessons, the appropriate use of technical language will be reiterated, and the connections between the various parts of the course will be underlined.
The content of the practical lessons, carried out both in the classroom and in the laboratory, will be an integral part of the final evaluation.
Assessment methods and criteria
The content of this part of the teaching is an integral part of the assessment to verify learning.
In particular, 5 of the 31 questions included in the written test are related to this part of the teaching. Two questions are related to the concepts underlying the analysis methods, three questions are related to the application of the microbial count formula (weighted average formula) and the correct expression of the result.
Each correct answer is worth 1 point
Other information
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2030 agenda goals for sustainable development
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