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.
Prerequisites
Basic knowledges of general microbiology and food microbiology, mathematics and statistics.
Course unit content
The first part of the course concerns about the general concepts of predictive microbiology, the applications in food microbilogy area, models characteristics. in the second part knowledges about primary and secondary models are exhamined. In particolar, about primary models are descrive the kinetics of growth and inactivations, Gompertz equativo, baranyi model, Weibull model. In secondary models, ratkowsky model, experimetal design, polinomial equations. The microbiologicla risk analysis step are also addressed. In the last part of the course product and process challenge test are studied, towards practical examples. Moreover, the students will examine cases of applicative researches in predictive microbiology and challenge test field. Laboratory is proposed (2 CFU for 3 groups for a total of 90 hours) concerning the design and execution of microbiological challenge tests.
Full programme
Concepts of microbiology: the structure of microbial cell; microbial growth, microbial metabolism.
The origins of predictive microbiology, the first models and application fields.
Definitions of primary, secondary and tertiary models. Probabilistic, cinetic, empirical and mechanistic models. Structural and non structural models.
Primary models. Growth modelling (Gompertz equativo, Baranyi model). Survival models (linear, biphasic, Weibull model).
Secondary models. Ratkowsky model. Experimental design. Polynomial equations.
Tertiary model. Use of Combase.
Challenge test: applications to foods and processes.
Bibliography
Fausto Gardini, Eugenio Parente. Manuale di microbiologia predittiva. Concetti e strumenti per l'ecologia microbica quantitativa. Springer Italia
Educational material used during frontal 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 (4 CFU 28 hours) 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 websitehttps://elly.saf.unipr.it/2020/ in pdf format for students. The slides will be uploaded to Elly before each topic is covered. 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.
The course includes laboratory practices (2 CFU, 30 hours for 3 groups for a total of 90 hours) concerning challenge test and detection of microorganisms in food. The teaching materials made available to students will also include those relating to the methods used.
Assessment methods and criteria
Specific lessons aimed to assess the state of learning will be carried out at the end of each part of the course. During the course, some lessons will be devoted to student presentation and discussion of "study cases (business cases are discussed as examples of the main theoretical arguments of the course)" useful to understand and verify the state of comprehension and the elaboration capacity reached concerning predictive microbiology application fields.
Final examination will be carried out by a written test, either in form of multiple choices or open questions. The final evaluation will depend on the percentage of correct answers.
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 by an interview through Teams. The assessment of the level of knowledge acquired also takes into consideration how the student is able to express himself correctly, with the specific scientific language of food microbiology.
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.
