Knowledge and ability to understand
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.
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.
Autonomy of judgment
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.
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.
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.