cod. 1006580

Academic year 2020/21
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. During the teaching (streaming or by video) 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.


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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;
• Growth and kinetics of microbial development: Cell division; Microbial growth; Effect of environmental stress and cellular response to physical, chemical and biological factors;
• Diversity and different role of microorganisms in foods
• Microorganisms and fermented foods
• spoilage microorganisms
• Pathogenic bacteria
• Contamination and microbial growth in food

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

Lessons will be organized remotely in synchronous (via Teams) and asynchronous mode (uploaded on the Elly page of the course).
The didactic planning plan will be available on the course page on the website teaching will be carried out with the help of slides that will represent teaching material. The slides will be available online on the website in pdf format for students. During the lessons, the appropriate use of technical language will be reiterated, and the links between the various parts of the course will be emphasized. For this reason, the presence and active participation of students is strongly encouraged

Assessment methods and criteria

The verification of learning will be carried out through a single TEST through a written exam.
Registration for the TEST takes place online through the ESSE3 SYSTEM.
Evaluation of knowledge and theoretical and applicative understanding of the topics studied,autonomy of judgment and ability to connect between the topics studied and theappropriateness in the use of technical-scientific language takes place through a 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. In particular, the student will have to demonstrate that he has understood, and is able to apply, the fundamental concepts of each topic dealt with
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 questions (closed answers) is correct, the following parts will be evaluated
2. The second part consists of 21 closed-ended questions designed to assess 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 grade obtained in the second part will weigh 70% on the final evaluation
3. The third part consists of an open-ended question. 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 30ths. The grade obtained in this part will weigh 30% on the final evaluation.
The exam results are published on the ESSE3 portal ( within a reasonable time compatible with the number of students enrolled. Students can view the exam by making an appointment with the teacher.
If it is impossible to take the written exam in classroom due to rules imposed by the University, the exam will be carried out remotely through an interview through Teams.
The assessment of the level of knowledge acquired also takes into consideration how the student is able to express himself correctly, with the specific scientific language of food microbiology.

Other information

In the event of a serious health emergency, the methods of teaching and verifying learning may be subject to changes which will be promptly communicated on Elly and / or on the course website.