Knowledge and understanding
At the end of the course, the student will have acquired the basic knowledge about the most frequently used unit operations in the food industry for the removal or reduction of biological, physical and chemical hazards.
Through the lectures held during the course, the student will acquire the methods and knowledge necessary to understand the significance of the presence of microorganisms in food production and their impact on food quality and safety.
Applying knowledge and understanding
The student will be able to set up and control a food process with reference to product safety, according to the international and European guidelines.
Using examples (case studies, scientific articles) related to food products and processes, students will learn how to apply the knowledge acquired in a real context. During the course, students will be given laboratory experiences related to the theoretical study and aimed at understanding the role of microorganisms in food as well as their determination, illustrating the main methods of analysis of food products and thus acquiring specific skills to students.
The student will be able to extend the approach used in this course to further processes used in the food industry and related hazards.
The student must be able to understand and critically evaluate the microbiological aspects related to products and food production. Using the acquired knowledge he will be able to evaluate the significance of the presence of microorganisms in the different phases of the food supply chain, from primary production to distribution and consumption. In particular, he must acquire the ability to independently assess the quality and microbiological safety of food products and processes.
The student will learn the vocabulary specific for food processing, food safety and food industry equipments.
Through lectures, laboratory practices and the comparison with the teacher, the student will acquire the specific vocabulary related to food microbiology. It is expected that, at the end of the course, the student is able to transmit, in oral and written form, the main contents of the course, such as dangers and microbiological risks related to food, food safety and / or quality problems.
Student will be able to deepen its knowledge in the field of food processing by independently examining specialized texts, international journals or magazines.
After attending the course, the students will be able to deepen their knowledge on food microbiology through the independent consultation of specialized texts or scientific journals, even outside the topics dealt with strictly in class, in order to face effectively insertion into the working context or undertake further training courses.