Learning objectives
The teaching of Food Microbiology aims to enable the student to autonomously draw conclusions regarding the effect of the presence and development of different microorganisms (pathogenic, alterative and virtuous) in food in accordance with what is defined in the specific objectives of the Degree Course in Food Science and Technology and of the food microbiology area.
In particular, the student must be able to understand the different meaning between 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.
The expected learning outcomes are: 1) Knowledge and understanding: knowledge of the zootechnical, agronomic and environmental factors that define the quality and safety of food, of microbiological biodiversity, of the hygiene and safety requirements of food production and of the associated dangers to food products; understanding of how chemical, physical and biological factors influence the development and survival of microorganisms that cause food, alterative and virtuous diseases in food; understanding the analytical parameters to be determined and the methods to be applied for both qualitative and quantitative microbiological analysis of a food matrix. 2) Application skills: evaluate the microbiological quality of food; identify and predict the effect of different technological processes on the quality and microbiological safety of food; application of strategies aimed at the identification, prevention, elimination and reduction to an acceptable level of hazards in food; apply methodologies and techniques for the microbiological analysis of food. 3) Independent judgment: evaluate the effect of environmental parameters on microbial growth, evaluate the effect of different technological processes on the microbiological characteristics of food, collect and critically interpret scientific microbiological data starting from the raw material of animal and vegetable origin up to processed foods; evaluation of teaching. 4) Communication skills: written and oral communication through the scientifically correct vocabulary relating to food microbiology; ability to present, transmit and disseminate information on topics related to food microbiology (from production to consumption); ability to communicate with experts or non-experts in the food production sector, and when started to work to superiors and / or customers; Ability to communicate basic microbiological aspects that can impact food; Ability to communicate and collaborate in group work in the food sector. 5) Ability to learn: Ability to consult bibliographic material, databases relating to food microbiology; Ability to consult databases relating to microorganisms in food; Ability to critically consult websites relating to the microbiological aspects of food; Ability to profitably participate in seminars and training study days; ability to autonomously expand one's scientific-cultural background and keep updating on the most recent scientific and technological developments connected to the world of food; Ability to successfully carry out the second module of the integrated course and the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology
Prerequisites
Knowledge of general microbiology is required.
Course unit content
The teaching is divided into three parts. The first lessons cover general topics relating to microbial contamination of food. The second part of the course is aimed at discussing the effects of the development of pathogenic, alterative and virtuous microorganisms in different foods. The third part of the course deals with the factors that influence the growth of microorganisms in food and the methods of their control in order to prevent or reduce the development of pathogenic and alterative microorganisms and to favor the development of virtuous microorganisms. The course also includes classroom and laboratory exercises
Full programme
● Microbiology and food: concepts of contamination and microbial development in food. ● The microbiological quality of food: contamination indices, process indicators. ● Microbial contamination and food. ● Stages of growth of microorganisms and factors that regulate microbial development: i) intrinsic, ii) extrinsic and iii) implicit. i) Water activity, pH, Redox potential, structures and nutrients, antimicrobials. ii) Temperature, humidity, packaging atmosphere, preservatives, treatments. iii) interactions between microbial populations. ● Alterations in food of microbial origin: alterative microorganisms and the different types of alterations. i) alterations consequent to modifications induced on non-nitrogenous compounds, ii) alterations consequent to modifications induced on nitrogenous compounds and iii) alterations independent of the composition of the substrate. ● Microorganisms that cause food-borne illnesses. The analysis of microbiological risk in food. Hazard identification, Hazard characterization, Exposure assessment and control measures of the main microbial pathogens responsible for food diseases. ● The control of microorganisms in food. Safety, sterility and stability. Main process strategies for the control of microorganisms in food: heat treatments, reduction of water activity, lowering of pH. ● The main microbiological problems of: water and non alcoholic drinks, milk, meat, fish products, eggs, vegetable products, preserves.
The program of the exercise lessons consists in understanding and applying the indirect (plate count) and direct (microscopy) counting methods to verify the presence or absence of a specific microorganism and estimate the number of specific microbial populations in food
Bibliography
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246-
slides of lessons
Teaching methods
Lessons will be organized face-to-face with the possibility of using the lessons also remotely in synchronous (via Teams) and asynchronous mode (uploaded on the Elly page of the course).
The teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material, in addition to the recommended text. The slides will be available online on the website https://elly.saf.unipr.it/2020/ 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 covered 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 emphasized. For this reason, the presence and active participation of students is strongly encouraged
The course includes practical lessons regarding the principles and methods of analysis that are the basis of research and the direct and indirect counting of microorganisms in food.
The content of the practical lessons, held in the classroom and in the laboratory, will be an integral part of the final evaluation.
The exercise activities (1 CFU) also include a part to be carried out in the laboratory only in presence. Attendance at the laboratory, however, is NOT mandatory because the theoretical content of the topics covered is also offered through the hours of face-to-face exercise lessons with the possibility of enjoying the lessons even at a distance in synchronous (via Teams) and asynchronous mode (loaded on the Elly page 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 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 31 closed-ended questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 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
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.
2030 agenda goals for sustainable development
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