Learning objectives
At the end of the course, the student must be able to grasp the major issues related to food safety and quality in order to correctly manage the choice of purchasing and storing the different types of food according to the different economic management realities .
Based on the economic-managerial differences in the marketing and promotion of food production and environmental systems, the student must be able to manage the shelf-life and safety of quality food products, whether they are typical and traditional or innovative
Prerequisites
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Course unit content
The course deals with the aspects of food processing that affect quality and safety.
In particular the contents of the course concern the foods for which the involvement of microorganisms is important, the effect of their presence and their duplication during production and conservation.
For this purpose, some foods obtained from the transformation of raw materials both of vegetable and animal origin, both traditional and innovative, will be studied as model examples
Full programme
Synthetic description of microorganisms, how the different types differ and how they can contaminate foods of plant and animal origin.
Modalities and effect of microbial development in food.
Microorganisms and food safety.
Examples of foods for which the presence and development of microorganisms affects safety.
Microorganisms and food shelf-life.
Examples of foods for which the presence and development of microorganisms are at the basis of alteration and condition shel-life.
Microorganisms and food quality.
Examples of foods for which the presence and development of microorganisms is the basis of characterization and quality
Bibliography
Since a single specific text is not available to the course contents, some in-depth texts are suggested.
- G. D'Ancona - M. Viganego – (2017) A. Molo INDUSTRIE AGROALIMENTARI - Principi, Tecnologie, Trasformazioni, Prodotti (Volumi 1 e 2), Ed REDA, Torino, Italia
- Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246
The reference didactic material are the slides provided in class
Teaching methods
The teaching will be carried out through classroom lectures with the help of slides that will represent teaching material, made available on Elly in pdf format for students. The lessons also include the discussion of examples of the most recent real cases through the Socratic heuristic lesson method.
For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before any subject is discussed and not all together at the beginning of the course.
The content of the lessons is not included in a single specific text, therefore attendance at lectures is essential to achieve the objectives of the course
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 verification method is divided into two parts. A written test and an oral test to be taken one after the other on the same date of registration to the APPELLO VERBALIZZANTE on the ESSE3 system
The first part is a written test formulated in order to establish the evaluation on the degree of achievement of the objectives of the course.
The written test consists of two parts:
• 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 subsequent parts will be evaluated
• 21 questions with closed answers designed to assess the level of knowledge acquired in all the topics covered. Each correct answer is worth 1.5 points.
The time available is 30 minutes
Correction of the written test takes place immediately after delivery.
The test is passed with the minimum grade of 18/30.
If the written test is not sufficient, the student is not entitled to take the oral exam and must repeat the exam.
During the oral exam, the student must demonstrate the ability to apply the acquired competence by answering questions asked by the teacher. The answer is also assessed on the basis of how the student is able to express himself correctly, with the scientific language appropriate to a student of a master's degree course.
The grade obtained in the oral test weighs 50% with that of the written test
Other information
The teaching method may be subject to changes depending on the health emergency
2030 agenda goals for sustainable development
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