cod. 1006580

Academic year 2019/20
3° year of course - First semester
Academic discipline
Microbiologia agraria (AGR/16)
Attività formative affini o integrative
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

The course provides the elements of the general microbiology needed to understand the meaning and role of microorganisms in food production. Through the study of cellular and metabolic characteristics of microorganisms in food, the course presents the potential for development and control of microorganisms in food products and processes.
The aim of the course is to achieve independent judgment, communication and learning abilities in accordance with the specific objectives of the couurse.
Through the lectures held during the course, the student will acquire the methods and knowledge necessary to describe the industrial fermentation systems of the food industry.
At the end of the course the student must be able to understand and critically evaluate the significance, the technological role and the potential innovative applications of the microorganisms characteristic of the food processes.
Through the lectures and the comparison with the teacher, the student will acquire the specific vocabulary related to the food microbiology sector. At the end of the course, the student must be able to transmit the main contents of the 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


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Course unit content

The micro-organisms and their natural environments and the impact of microorganisms on humans life quality will be treated. In particular food microbiota will be discussed
In particular will be considered the:
• Structure and functions of the microbial cell: the bacteria and the prokaryotic cell, the yeasts, the molds and the eukaryotic cell
• Nutrient transport mechanisms necessary for the microbial cell
• Microbial classification according to the different energy sources and the different uses of energy (chemotrophic and phototrophic products, general description of the possible pathways of microbial glucose degradation, aerobic / anaerobic respiration, fermentation);
• Growth and kinetics of microbial development: Cell division; Evaluation of microbial growth; Effect of environmental stress and cellular response to physical, chemical and biological factors; Colonization of matrices; Biofilm formation
• Microbial taxonomy: classification criteria and basic concepts of microbial phylogeny
• Industrial use of microorganisms
• Principles of fermentation technology
• Processes and products of the food industry
• Stages of an industrial bioprocess
• Safety and quality in food products

Full programme

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MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, A.Farris, M.Gobbetti, E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
Slides of course in Elly Platform.

Teaching methods

The theoretical topics of the course are explained by means of lectures and will be carried out with the help of slides that represent educational material for students. Slides will be available on line. The slides and the notes used to support the lessons will be loaded at the beginning of the course on the Elly platform.
Basis and applications of industrial food microbiology will be discussed during lessons.

Assessment methods and criteria

Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course.
Final examination will be carried out by a written test, in form of multiple choices The final evaluation will depend on the percentage of correct answers.

Other information

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