Learning objectives
At the end of the course, it is expected that Students are able:
- to distinguish vegetable fermented foods/beverages and the main microorganisms responsible for fermentation processes.
- to know how to integrate the basic acquired knowledge with bioprocesses management considering the raw materials, the microorganisms, the propagation methods (mixed and selected starter cultures) and process parameters.
- to recognize the logical steps that lead from the selection to the use of microorganisms with reference to the safety aspects using microbial cultures, including international guidelines.
- to acquire knowledge on design of bioprocesses from a vegetable raw material.
- to analyze qualitative and quantitative data of the bioprocesses.
- to communicate the acquired knowledge through written reports
Prerequisites
General Microbiology
Course unit content
1. Microbiology of fermented vegetable foods / beverages
2. Selection of microbial strains and development of starter cultures
3. Bioprocesses and parameters
Definitions of interest for vegetable microbiology of fermented foods and beverages. Classification of fermented foods and beverages. Criteria to classify vegetable fermented foods and beverages. The microbial groups of interest (mold, yeasts, lactic acid bacteria and acetic acid bacteria). Safe use of microorganisms in vegetable fermented food microbiology by international regulations. The concept of Qualified Presumption of Safety (QPS) and Generally recognised as safe (GRAS). EFSA and FDA regulations. The list of beneficial microorganism: inclusion and exclusion criteria. Principles of taxonomy for using microorganisms in fermented foods and beverages. Starter culture: general criteria. Indigenous and guided fermentations. Use of microbial cultures and design of bioprocesses using mixed and selected starter cultures. Probiotics, prebiotics and synbiotics: definition and attributes. Categories of fermented foods and beverages: vegetables, sourdoughs, alcoholic beverages; no alcoholic fermented beverages (lactic and no lactic beverages).
Full programme
Definitions of interest for vegetable microbiology of fermented foods and beverages. Classification of fermented foods and beverages. Criteria to classify vegetable fermented foods and beverages. The microbial groups of interest (mold, yeasts, lactic acid bacteria and acetic acid bacteria). Safe use of microorganisms in vegetable fermented food microbiology by international regulations. The concept of Qualified Presumption of Safety (QPS) and Generally recognised as safe (GRAS). EFSA and FDA regulations. The list of beneficial microorganism: inclusion and exclusion criteria. Principles of taxonomy for using microorganisms in fermented foods and beverages. Starter culture: general criteria. Indigenous and guided fermentations. Use of microbial cultures and design of bioprocesses using mixed and selected starter cultures. Probiotics, prebiotics and synbiotics: definition and attributes. Categories of fermented foods and beverages: vegetables, sourdoughs, alcoholic beverages; no alcoholic fermented beverages (lactic and no lactic beverages).
Bibliography
1) Steinkraus K.H. Handbook of indigenous fermented food. Marcel Dekker, Inc. New York 1996
2) Wood B.J.B, Microbiology of fermented food. Blackie Academic and Professional, London 1998.
3) Innovations in Technologies for Fermented Food and Beverage Industries. Sandeep Kumar Panda and Prathapkumar Halady Shetty Editors. Springer 2018.
4) Selected scientific publications
Teaching methods
Teaching activities will include theoretical lessons supplemented by specialized websites and videos viewing. Lessons will also include critical reading of scientific, provided by the teacher. Student-teacher interaction will be encouraged and privileged in order to develop a critical knowledge of the topics. The slides used to support teaching will be provided to students as part of the study material, lesson by lesson. They will be uploaded in the dedicated platforms. Slides are provided for studying but they cannot used / disclosed for other purposes.
Teaching tools
PowerPoint for presentations; Teams for supporting studying of specific topics and chat
Assessment methods and criteria
The assessment of knowledge will consist of an oral examination with questions on main topics. During the oral test the knowledge on the bioprocesses, raw materials, fermentation systems and the ability to communicate by technical and appropriate language.
Other information
Class attendance is not mandatory, but strongly recommended
https://personale.unimore.it/rubrica/dettaglio/mgullo
Office hour (in person or remotely) is by appointment via email maria.gullo@unimore.it
2030 agenda goals for sustainable development
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