Learning objectives
The integrated teaching of Food Microbiology aims to enable students to independently draw conclusions regarding the effects of the presence and development of various microorganisms (pathogenic, spoilage, and beneficial) in food, in accordance with the specific objectives of the Degree Course in Food Science and Technology and the area of food microbiology.
Specifically, students must be able to understand the different implications of the concept of microbial contamination and the effects of microbial development in food, whether negative in terms of foodborne disease transmission and food spoilage, or positive in terms of beneficial food transformations.
The expected learning outcomes are:
1. **Knowledge and Understanding**: Understanding the zootechnical, agronomic, and environmental factors that define food quality and safety, microbial biodiversity, hygiene and safety requirements of food production, and the hazards associated with food products and their processing; understanding how chemical, physical, and biological factors influence the development and survival of foodborne pathogens, spoilage, and beneficial microorganisms in food.
2. **Practical Skills**: Assessing the microbiological quality of food; identifying and predicting the effects of various technological processes on the microbiological quality and safety of food; applying strategies for the identification, prevention, elimination, and reduction to an acceptable level of food hazards, including in technological processing; applying methodologies and techniques for microbiological analysis of food.
3. **Autonomy of Judgment**: Evaluating the effect of environmental parameters on microbial growth; assessing the impact of different technological processes on the microbiological characteristics of food; critically collecting and interpreting microbiological data from raw animal and plant materials to processed foods; evaluating the teaching.
4. **Communication Skills**: Written and oral communication using scientifically correct terminology related to food microbiology; ability to present, transmit, and disseminate information on food microbiology topics (from production to consumption); ability to communicate with experts and non-experts in the field of food production, and when employed, with superiors and/or clients; ability to communicate basic microbiological aspects that may impact food; ability to communicate and collaborate in group work in the field of food.
5. **Learning Ability**: Consulting bibliographic material and databases related to food microbiology; consulting databases on microorganisms in food; critically consulting websites on microbiological aspects of food; participating effectively in seminars and study days for training; independently expanding scientific-cultural knowledge and staying updated on the latest scientific and technological developments related to food; successfully completing the second module of the integrated course and the Master's Degree courses in the LM70 class, particularly the Master's Degree in Food Science and Technology.
Prerequisites
Knowledge of general microbiology is required.
Course unit content
The teaching of Food Microbiology is composed of two Modules: Module 1 Food Microbiology and Module 2 Microbiology of Fermented Foods, offered in two successive semesters.
For the First Module, the course is divided into three parts. The initial lessons cover general topics related to microbial contamination of food. The second part of the course focuses on the effects of the development of microorganisms causing foodborne diseases, spoilage, and beneficial effects in different foods. The third part of the course addresses the factors influencing the growth of microorganisms in food and the methods of controlling them to prevent or reduce the development of foodborne pathogens and spoilage organisms while promoting the growth of beneficial microorganisms. The course also includes practical activities in the classroom and laboratory.
For the Second Module, the teaching is divided into three main parts. The initial lessons cover general topics related to microbial involvement in food transformation, guided fermentation, and spontaneous fermentation as methods of food preservation. The second part of the course deals with the main microbial players in fermentations: lactic acid bacteria and yeasts, and their use as natural or selected starters. The third part of the course addresses the characteristics and microbial dynamics underlying the production of the main fermented foods of animal and plant origin.
Full programme
Microbiology and Food: Concepts of Contamination and Microbial Development in Food.
Microbiological Quality of Food:Contamination indices, process indicators.
Microbial Contaminations and Food.
Microorganism Growth Phases and Factors Regulating Microbial Development:
- Intrinsic factors: Water activity, pH, Redox potential, structures and nutrients, antimicrobials.
- Extrinsic factors: Temperature, humidity, packaging atmosphere, preservatives, treatments.
- Implicit factors: Interactions among microbial populations.
Microbial Spoilage of Food: Spoilage microorganisms and different types of spoilage.
- Spoilage due to changes in non-nitrogenous compounds.
- Spoilage due to changes in nitrogenous compounds.
- Spoilage independent of substrate composition.
Microorganisms Causing Foodborne Diseases.
Microbiological Risk Analysis in Food: Hazard identification, hazard characterization, exposure assessment, and control measures for major microbial pathogens responsible for foodborne illnesses.
Control of Microorganisms in Food: Safety, sterility, and stability.
- Main process strategies for controlling microorganisms in food: thermal treatments, water activity reduction, pH lowering.
Main Microbiological Issues in:
- Water and non-alcoholic beverages.
- Milk.
- Meat.
- Fish products.
- Eggs.
- Plant products.
- Preserves.
Practical Lesson Program: Understanding and applying indirect (plate count) and direct (microscopy) counting methods to verify the presence or absence of specific microorganisms and estimate the number of specific microbial populations in food.
Fermentation as a Method of Food Transformation.
- Guided and spontaneous fermentation.
- Presence of microorganisms in fermented foods: lactic acid bacteria, yeasts, natural and selected starters.
Microbial Significance in Dairy Products: Fermented milk, yogurt, and cheese.
Role of Microorganisms in Winemaking: White and red winemaking, and special wines; enological yeasts, lactic acid bacteria, molds.
Role of Microorganisms in the Production of Wine Vinegar and Balsamic Vinegar.
Role of Microorganisms in Beer Production.
Role of Microorganisms in the Production of Fermented Meat Products: Salami.
Role of Microorganisms in the Production of Fermented Bakery Products: Sourdough.
Role of Microorganisms in the Production of Fermented Vegetable Products: Sauerkraut, olives, soy-based products.
Extractive Fermentation :Cocoa and coffee.
Bibliography
Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN 8808120074
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 each module, the level of learning of the expected outcomes for all the content covered during the lessons will be assessed. The assessment of learning for the two modules will be conducted through two tests via a written exam, which will be visible on Esse3 as a PARTIAL TEST for the first and second module.
For each module, the evaluation of theoretical and practical knowledge and understanding of the topics studied; the autonomy of judgment and the ability to connect the topics studied; the appropriateness in the use of technical-scientific language; and the ability to learn and deepen the topics studied will be carried out through a written exam, consisting of three parts.
Each part is formulated to establish an assessment of the degree of achievement of the course objectives. Specifically, the student must demonstrate that they have understood and are able to apply the fundamental concepts of each topic covered.
1. The first part consists of 10 questions that verify the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, only if all the questions (multiple-choice) are answered correctly will the subsequent parts be evaluated.
2. The second part consists of 31 multiple-choice questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point, and each unanswered or incorrect answer is worth 0 points. Achieving a passing grade in this second part is necessary for the third part to be corrected. A passing grade of 18/30 is achieved with at least 18 correct answers. The score obtained in the second part will account for 70% of the grade for the first or second module.
3. The third part consists of one open-ended question where the student must demonstrate the ability to apply the acquired knowledge to a typical case. The answer is also evaluated based on how well the student can express themselves correctly using the scientific language specific to food microbiology. The answer will be graded on a scale of 30. The score obtained in this part will account for 30% of the grade for the first or second module.
The exam results are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within reasonable times compatible with the number of enrolled students. Students can review the exam by appointment with the instructor.
Achieving 18/30 in the first module is necessary to take the test for the second module, and achieving at least 18/30 in the second module is required to record the grade.
The recording of the integrated course takes place by enrolling in a RECORDING SESSION, which allows the final grade to be recorded (in the academic record) as the arithmetic average of the grades obtained in the two modules. Rounding up of the grade may occur only once, either in the grade of the first module, the second module, or the final recording grade.
Other information
no
2030 agenda goals for sustainable development
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