cod. 1006580

Academic year 2023/24
3° year of course - First semester
- Camilla LAZZI
Academic discipline
Microbiologia agraria (AGR/16)
Attività formative affini o integrative
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

The course provides the elements of the general microbiology needed to
understand the meaning and role of microorganisms in food production.
During the teaching the student must be able to
understand the microbial potential, the meaning of the microbial
presence in foods, 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.
Through the lectures and the comparison with the teacher, the student
will acquire the specific vocabulary related to the food microbiology
sector. The expected learning outcomes are independent judgment,
communication and learning skills, in accordance with what is defined in
the specific objectives of the Degree Course.
Students who have attended the course must be able to deepen their
knowledge on the microbiology of the food industry through the
independent consultation of specialized texts. At the end of the course,
the student must be able to transmit the main contents of the course.


Course unit content

The micro-organisms and their natural environments and the impact of
microorganisms on human life quality will be treated, focusing on food
microbiota. In particular, the course will considered:
i) Structure and functions of the microbial cell: prokaryotic and eukaryotic cell, the different parts of the cell and their roles ii) Nutrient transport mechanisms and metabolism iii) Microbial growth and kinetics of microbial development: cell division, microbial curve growth, parameters that affect microbial growth and microbial classification iv) microorganisms in food: contamination sources and roles of microorganisms v) from contamination to growth: parameters that affect the microbial growth in food, microbial growth control measures, evaluation of presence/absence of microorganisms in food vi) spoilage microorganisms, pathogens, pro-technological microorganisms vii) microbiota of food: milk, meat, fish, eggs, vegetables.

Full programme


Cocolin, Gobbetti, Neviani Casa editrice Ambrosiana (Zanichelli) 2022
Slides of course in Elly Platform

Teaching methods

The teaching will be carried out through lectures in the classroom.
The teaching will be carried out with
the help of slides that will represent teaching material. The slides will be
available online on the website Elly, in pdf format
for students. 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

Assessment methods and criteria

At the end of the course, the level of learning of all the contents offered
during the lessons will be verified. The evaluation will be carried out
through a written examination consists of three parts.
1. The first part consists of 10 closed-ended questions. The
correctness of 9/10 answers is binding for the second and
third part correction.
2. The second part consists of 31 closed-ended questions, each correct
answer is 1 point. The achievement of the threshold of sufficiency
(18/30) of this second part is binding for the correction of the third part.
The mark of this second part will weigh 50% on the final mark.
3. The third part consists of 3 open-ended questions where the student
must demonstrate that he knows how to correctly understand the
acquired concepts with the specific scientific microbiological language.
The answers will be evaluated in thirtieths. The mark (average of 3 answers) in this third party will
weigh 50% on the final mark.
The exam results are published on the ESSE3 portal within a reasonable time
compatible with the number of students enrolled.

Other information