Learning objectives
Knowledge and ability to understand: through the lectures held during the course, the student will acquire the methods and knowledge necessary to understand the meaning of the main tools available in the field of predictive microbiology and the fields of application for the quality and microbiological safety of food.Ability to apply knowledge and understanding:Using examples (case studies, scientific articles), related to food products and processes, students learn how to apply the knowledge acquired in a real context.Autonomy of judgmentThe student must demonstrate a critical view of the potentials of predictive microbiology in the food sector, of the fields of application (new products formulation, shelf life forecast, safety forecasting, HACCP, risk analysis, etc.), of the use of the main tools available. It must also be able to interpret, process and discuss issues associated with food microbiology. Using the acquired knowledge will have to be able to evaluate the meaning of the different predictive models and experimental designs for their correct application in the context of food production and conservation.Communication skillsThrough lectures, the comparison with the teacher and any group work, the student acquires the specific vocabulary inherent to predictive microbiology. It is expected that, at the end of the course, the student will be able to transmit, in oral and written form, the main contents of the course, such as definitions of the models, meaning of the variables described, microbiological risk analysis, drawings experimental.Learning abilityThe student who has attended the course will be able to deepen their knowledge on predictive microbiology through the independent consultation of specialized texts, scientific journals, even outside the topics dealt with strictly in class, in order to effectively address the insertion in the world of work or undertake further training courses.1182/5000In particular, the objectives are as follows:a) Know the meaning of process and environmental parameters on the behavior of pathogenic microorganisms.b) Know the main predictive models available for the description and prediction of microbial behavior.c) Know the meaning of microbiological challenge tests and the phases of their planning and planning.d) Know the drawings experimental drawings available for the simplification of complex experimental planse) Know the stages of a microbiological risk analysis.The knowledge of these aspects will provide the student with the essential skills to evaluate the effects of the presence of microorganisms in raw materials, during the transformation process and during the shelf life, allowing the prediction of behavior in other production contexts. The ultimate goal is to achieve autonomy of judgment, communication and learning skills in accordance with the specific objectives of the Master's Degree Program in Food Science and Technology and the area of food microbiology learning.