Learning objectives
The teaching of Food Microbiology aims to enable the student to autonomously draw conclusions regarding the effect of the presence and development of different microorganisms (pathogenic, alterative and virtuous) in food in accordance with what is defined in the specific objectives of the Degree Course in Food Science and Technology and of the food microbiology area.
In particular, the student must be able to understand the different meaning between the concept of microbial contamination and the effect of microbial development in a food, be it negative, in terms of transmission of food-borne diseases and in terms of alteration of food, which is positive in terms of positive food processing.
The expected learning outcomes are: 1) Knowledge and understanding: knowledge of the zootechnical, agronomic and environmental factors that define the quality and safety of food, of microbiological biodiversity, of the hygiene and safety requirements of food production and of the associated dangers to food products; understanding of how chemical, physical and biological factors influence the development and survival of microorganisms that cause food, alterative and virtuous diseases in food; understanding the analytical parameters to be determined and the methods to be applied for both qualitative and quantitative microbiological analysis of a food matrix. 2) Application skills: evaluate the microbiological quality of food; identify and predict the effect of different technological processes on the quality and microbiological safety of food; application of strategies aimed at the identification, prevention, elimination and reduction to an acceptable level of hazards in food; apply methodologies and techniques for the microbiological analysis of food. 3) Independent judgment: evaluate the effect of environmental parameters on microbial growth, evaluate the effect of different technological processes on the microbiological characteristics of food, collect and critically interpret scientific microbiological data starting from the raw material of animal and vegetable origin up to processed foods; evaluation of teaching. 4) Communication skills: written and oral communication through the scientifically correct vocabulary relating to food microbiology; ability to present, transmit and disseminate information on topics related to food microbiology (from production to consumption); ability to communicate with experts or non-experts in the food production sector, and when started to work to superiors and / or customers; Ability to communicate basic microbiological aspects that can impact food; Ability to communicate and collaborate in group work in the food sector. 5) Ability to learn: Ability to consult bibliographic material, databases relating to food microbiology; Ability to consult databases relating to microorganisms in food; Ability to critically consult websites relating to the microbiological aspects of food; Ability to profitably participate in seminars and training study days; ability to autonomously expand one's scientific-cultural background and keep updating on the most recent scientific and technological developments connected to the world of food; Ability to successfully carry out the second module of the integrated course and the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology
Prerequisites
Knowledge of general microbiology is required.
Course unit content
The teaching is divided into three parts. The first lessons cover general topics relating to microbial contamination of food. The second part of the course is aimed at discussing the effects of the development of pathogenic, alterative and virtuous microorganisms in different foods. The third part of the course deals with the factors that influence the growth of microorganisms in food and the methods of their control in order to prevent or reduce the development of pathogenic and alterative microorganisms and to favor the development of virtuous microorganisms. The course also includes classroom and laboratory exercises
Full programme
● Microbiology and food: concepts of contamination and microbial development in food. ● The microbiological quality of food: contamination indices, process indicators. ● Microbial contamination and food. ● Stages of growth of microorganisms and factors that regulate microbial development: i) intrinsic, ii) extrinsic and iii) implicit. i) Water activity, pH, Redox potential, structures and nutrients, antimicrobials. ii) Temperature, humidity, packaging atmosphere, preservatives, treatments. iii) interactions between microbial populations. ● Alterations in food of microbial origin: alterative microorganisms and the different types of alterations. i) alterations consequent to modifications induced on non-nitrogenous compounds, ii) alterations consequent to modifications induced on nitrogenous compounds and iii) alterations independent of the composition of the substrate. ● Microorganisms that cause food-borne illnesses. The analysis of microbiological risk in food. Hazard identification, Hazard characterization, Exposure assessment and control measures of the main microbial pathogens responsible for food diseases. ● The control of microorganisms in food. Safety, sterility and stability. Main process strategies for the control of microorganisms in food: heat treatments, reduction of water activity, lowering of pH. ● The main microbiological problems of: water and non alcoholic drinks, milk, meat, fish products, eggs, vegetable products, preserves.
The program of the exercise lessons consists in understanding and applying the indirect (plate count) and direct (microscopy) counting methods to verify the presence or absence of a specific microorganism and estimate the number of specific microbial populations in food
Bibliography
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246-
slides of lessons
Teaching methods
The teaching will be carried out through lectures 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 website Elly SAF in pdf format for students. The lessons also include the discussion of examples of the most recent real cases. For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before each topic covered and not all together at the beginning of the course. 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. For this reason, the presence and active participation of students is strongly encouraged
The course includes practical lessons regarding the principles and methods of analysis that are the basis of research and the direct and indirect counting of microorganisms in food.
The content of the practical lessons, held in the classroom and in the laboratory, will be an integral part of the final evaluation.
The exercise activities (1 CFU) also include a part to be carried out in the laboratory only in presence. The attendance of the hours of laboratory exercises is mandatory, unless there is a justification assessed by the teacher. The teacher will communicate to the students, at the beginning of the lessons, the maximum number of absences allowed. The assessment of attendance takes place according to methods and criteria established by the individual teacher who makes them known to the students at the beginning of the lessons
Assessment methods and criteria
At the end of the course, the learning level of the expected results will be verified for all the contents offered during the lessons, including the tutorial lessons.
The verification of learning OF THE FIRST MODULE will be carried out through a single PARTIAL TEST through a written exam.
Registration for the PARTIAL TEST takes place online through the ESSE3 SYSTEM.
Evaluation of 1. knowledge and theoretical and applicative understanding of the topics studied;
2. autonomy of judgment and ability to connect between the topics studied; 3. appropriateness in the use of technical-scientific language; 4. ability to learn and deepen the topics studied takes place through a written exam, to be carried out within 1 hour and 15 minutes, consists of three parts. Each part is formulated in order to establish the evaluation on the degree of achievement of the course objectives. In particular, the student will have to demonstrate that he has understood, and is able to apply, the fundamental concepts of each topic dealt with
1. The first consists of 10 questions that verify the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, only if the answer to all questions (closed answers) is correct, the following parts will be evaluated
2. The second part consists of 31 closed-ended questions designed to assess the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point. The achievement of the sufficiency threshold of this second part is binding for the correction of the third part. The sufficiency of 18/30 is achieved with at least 18 correct answers. The grade obtained in the second part will weigh 70% on the grade of
the 1st module
3. The third part consists of an open-ended question where the student must demonstrate that he is able to apply the acquired competence to a typical case. 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. The answer will be evaluated in 30ths. The grade obtained in this part will weigh 30% on the grade of the 1st module.
The achievement of 18/30 in this first module of the integrated course is necessary to be able to take the learning test of the second module.
The exam results are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within a reasonable time compatible with the number of students enrolled. Students can view the exam by making an appointment with the teacher.
The grade obtained in each of the two modules will account for 50% of the final grade of the integrated course
Other information
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