Learning objectives
The teaching of Microbiology of Fermented Food aims to put the student in a position to independently draw conclusions regarding the effect of the presence and development of microorganisms with technological aptitude involved in the transformation of foods by fermentation in accordance with what is defined in the objectives specific to the Degree Course and food microbiology area.
For this the student will have to know the biological phenomena that underlie the use of virtuous microorganisms for the production of the main fermented foods.
The expected learning outcomes are: 1) knowledge and understanding: the student will have to know and understand the principles underlying the interactions between process technology and microorganisms used in the production of healthy and high quality fermented foods. Must be able to use the specific language of microbiology of fermented processed foods. 2) Ability to use knowledge and understanding: the student must be able to define the effects of guided and spontaneous fermentations in the production of fermented foods obtained with or without starter cultures distinguishing the role of microorganisms, in particular bacteria and yeasts, deliberately added from those naturally contaminating the raw material. 3) Communication skills: the student must be able to use scientific language and the specific vocabulary of the transformation of food by fermentation in an appropriate way. 4) Autonomy of judgment: the student must be able to independently assess the main causes that control the development of the microorganisms necessary for the production of fermented foods for both industrial and artisanal productions. 5) Learning skills: the student must be able to synthesize and correlate the different topics covered in the other courses of the study course.
Prerequisites
General microbiology knowledge and the first food microbiology module are required
Course unit content
The first lessons are about general aspect relating to spontaneous or driven fermentation as food processing method.
The second part of the course covers the knowledge of the main players of the microbial fermentation: lactic acid bacteria and yeasts and their use as natural or selected starter
The third part of the course deals with the characteristics and microbial dynamics responsible for the production of the main fermented foods of animal and vegetable origin
Full programme
Fermentation as a method of food processing
Spontaneous and driven fermentation
Presence of microorganisms in fermented food: Lactic acid bacteria, yeast, natural and selected starter.
Microorganisms in dairy products: fermented milk, yogurt and cheeses.
The microbiological role in wine production. Yeast, lactic acid bacteria and mould in red win, white wine and special wine.
Role of microorganism involved in vinegar and balsamic vinegar production.
Microbiological role in bear production.
Microbiological role in meat fermentation.
The microbiological role in bread production, yeast and lactic acid bacteria.
Other vegetal fermented food: role of microorganisms in soia products,
olives, sauerkrauts,
Extractive fermentation: cacao
Bibliography
Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246-
Didactic material used during frontal lessons
Teaching methods
The teaching will be carried out through classroom lectures with the aid of slides which will represent didactic material, to complement the recommended text. The slides will be available online on the website https://elly.saf.unipr.it/2019/ in pdf format for students. The lessons also include the discussion of examples of the most recent real cases. For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before each topic discussed and not all together at the beginning of the course. During the lessons, the appropriate use of technical language will be reiterated, and the links between the various parts of the course will be highlighted. For this reason, the presence and active participation of students is strongly encouraged
Assessment methods and criteria
At the end of the course the level of learning of the expected results will be verified for all the contents offered during the lessons. The SECOND MODULE learning verification will be carried out through a single test through a written exam.
In order to take the exam, the minimum of results expected from the first food microbiology module must be achieved. That is, it is necessary to have achieved at least 18/30 in the partial test of the first module.
Registration for the VERBALIZING EXAM takes place through the ESSE3 system.
The written exam, to be carried out within 1 hour and 30 minutes, consists of three parts.
Each part is formulated in order to establish the evaluation on the degree of achievement of the course objectives.
The evaluation of the 1. knowledge and ability of theoretical and applicative understanding of the studied topics; 2. independent judgment and ability to connect between the topics studied; 3. appropriateness in the use of technical-scientific language; 4. ability to learn and deepen the topics studied
Each part is formulated in order to establish the evaluation on the degree of achievement of the course objectives. In particular, the student will have to demonstrate that he has understood, and that he is able to apply, the fundamental concepts of each topic covered
1. The first consists of 10 questions that verify the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, only if the answer to all the questions (with closed answers) is correct, the following parts will be evaluated
2. The second part consists of 21 closed-ended questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1.5 points. The achievement of the sufficiency threshold of this second part is binding for the correction of the third part. The sufficiency of 18/30 is achieved with at least 12 correct answers. The mark obtained in the second part will weigh 70% on the grade I vote
3. The third part consists of an open-ended question where the student must demonstrate his ability to apply the acquired competence to a typical case. The answer is also assessed on the basis of how the student is able to express himself correctly, with the specific scientific language of food microbiology. The answer will be evaluated in 30/30. The mark obtained in this part will weigh 30% on the grade I vote.
Achieving 18/30 in this second module is necessary to pass the integrated exam. The level obtained in this module (if higher than 18/30) will weigh 50% on the final mark of the integrated course.
The final mark of the integrated course is that reported as a result of the verbalizing appeal. While the mark obtained for the second module is reported in ESSE3 in the NOTES for the STUDENT
The exam results are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within reasonable times compatible with the number of students enrolled. Students can view the exam by appointment with the teacher.
Other information
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2030 agenda goals for sustainable development
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