Learning objectives
- Knowledge and ability to understand: (The Dublin Descriptor)
At the end of the course the student will have integrated their basic knowledge on natural phenomena concerning the transformation of food; will have a complete overview of the laws that regulate the development of microorganisms and the effects of their growth in different food matrices.
- Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student will have developed the ability to understand some intrinsic characteristics of foods and fermented foods.
- Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to critically evaluate the bases of food production.
- Communication skills: (III, IV, V Dublin descriptor)
At the end of the course, the student should have acquired sufficient language skills, at least as regards the specific scientific terminology of the teaching.
Prerequisites
no prerequisites
Course unit content
The Microbiology and Technology of Food module intends to provide principles of understanding of foods and their production, useful for obtaining a solid scientific basis for understanding the necessary properties of the materials that will be studied in subsequent modules.
The module consists of 2 training credits divided into two parts:
- 1 CFU microbiological aspects related to food production, safety and quality.
- 1 CFU microbiological aspects related to food production, safety and quality.
. Microorganisms.
Notes on the fundamentals of microbiology and the functioning of the microbial cell (DNA, RNA, PROTEIN). Development and adaptation of microorganisms in different substrates
.The processes.
Main processes useful for the formulation of foods and their safety
Full programme
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Bibliography
Prof Neviani Lesson notes and slides
Teaching methods
The course is divided into a series of lectures using the projection of transparencies. The slides used to support the lessons will be uploaded on a weekly basis on the Elly platform. To download the slides, you need to register for the online course. The slides are considered an integral part of the teaching material.
Assessment methods and criteria
At the end of each part of the course they are provided periodic lectures dedicated to classroom discussion with students
aimed at verifying the learning status.
The evaluation of learning takes place through an assessment of knowledge structured as follows:
1) Assessment of learning skills: a written test will be carried out, by each student, as a preliminary access test to the final exam, which corresponds to the assessment of the skills acquired in the context of each module related to the Laboratory. The test will consist in closed-ended questions in a number proportional to the CFU of the individual modules. This evaluation makes up approximately 1/3 of the Laboratory's vote.
2) Assessment of application skills: groups of students will be offered the development of a design analysis to verify the effective assimilation of the notions of the individual modules by applying them to a specific topic or case study proposed by the teachers. Each year, a field of study dedicated to a specific category of products within the food system will be proposed. An evaluation (on a scale from 0 to 30) will then be carried out by the teachers on the final materials (product analysis) delivered by each student group at the end of the integrated laboratory, which will also be the subject of a public presentation by the respective groups. This evaluation represents approximately 2/3 of the final mark. The vote of each laboratory will be unique and will represent the summary of the individual votes and the presentation of the project. To access the Laboratory exam, it is necessary that the assessments of the four Laboratory modules are all sufficient.
Other information
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2030 agenda goals for sustainable development
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