cod. 1006580

Academic year 2021/22
3° year of course - First semester
- Camilla LAZZI
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 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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E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
Slides of course in Elly Platform

Teaching methods

The teaching will be carried out through lectures in the classroom and recorded lessons will be uploaded on the Elly page of the course.
The didactic planning plan will be available on the course page on the
website Elly. The teaching will be carried out with
the help of slides that will represent teaching material. The slides will be
available online on the website Elly, 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. The test consists of 33 closed-ended questions designed to assess the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point. The written test will be unrolled in the classroom through the Elly platform. The enrolled student who intends to take the exam must come equipped with a notebook or tablet in order to connect to the Elly platform.

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.