Learning objectives
Any further monographic material that will be provided to students during the course.
knowledge of microbiological aspects of the dairy sector
Prerequisites
knowledge of microbiology and food hygiene
Course unit content
The course aims to provide the basic notions for the evaluation of microbiological quality and to understand the role of microorganisms in dairy production. In particular, the aim is to make people learn about the contamination routes and the significance of the presence of pathogens and alterative agents, as well as illustrate the positive role of the microbiota in the stages of transformation, maturation and commercial diversification of dairy products.
Full programme
Presence and control of microorganisms in milk and its derivatives
• Sources of contamination in the production and distribution process
• Factors affecting microbial development
• Notes on the basic principles relating to the prevention, management and control of microbiological hazards in the context of quality assessment and the guarantee of safety in dairy production
• Functional classification of microorganisms of dairy interest
• Microorganisms and milk-derived processing ✓ Natural starters ✓ Industrial crops
• Bacteriophages in the dairy industry
Bibliography
Mucchetti G., Neviani E. (2006). Microbiologia e tecnologia lattiero-casearia, qualità e sicurezza. Editore Tecniche Nuove (Milano). ISBN 8848118178.
- Farris G.A., Gobetti M., Neviani E., Vincenzini M. (2012). Microbiologia dei Prodotti Alimentari. Zanichelli editore Spa/CEA Casa Editrice Ambrosiana.
- Gobbetti M., Neviani E., Fox P. (2018). The cheeses of Italy: science and technology. Editore Springer. ISBN 978-3-319-89853-7.
Teaching methods
The lessons will be dedicated to deepening knowledge, involving students in some 'case studies' relating to specific issues discussed during the course.
Assessment methods and criteria
The exams will be taken orally. At the end of the course, an oral pre-session will be proposed, which will mainly focus on the discussion of 'case studies' relating to dairy microbiology applied to the main processing technologies. The exams will be used to verify not only the learning status of the acquired knowledge but also the critical processing capacity of the basic notions of dairy microbiology
Other information
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