Learning objectives
The teaching of Microbiology of Fermented Foods aims to enable the student to independently draw conclusions regarding the effect of the presence and development of microorganisms with technological aptitude involved in the transformation of food by fermentation in accordance with what is defined in the objectives. specific to the Degree Course and to the food microbiology area.
For this reason, the student will have to know the biological phenomena underlying the use of virtuous microorganisms for the production of the main fermented foods.
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 processed by fermentation; knowledge of the microbiological biodiversity involved in food processing; knowledge of the processes most used in the food industry in the transformation of food by fermentation; knowledge of food modification aspects and the effect of the fermentation process on food components; understanding of how chemical, physical and biological factors affect the development and survival of microorganisms that process food by fermentation
2) application skills: evaluate the microbiological quality of fermented foods; identify and predict the effect of the different technological processes of fermentation on the quality and safety of food
3) Independent judgment: evaluate the effect of environmental parameters on cell duplication in fermented foods; evaluate the effect of the different technological processes on the fermentation of food; Collect and critically interpret data on fermentative processed foods; critical use of data from scientific literature
4) Communication skills: Written and oral communication through the scientifically correct vocabulary relating to fermented foods; Ability to present, transmit and disseminate information on topics related to fermented foods (from production to consumption); Ability to communicate with experts or non-experts in the sector of fermented food production, and when sent to work to superiors and / or customers; Ability to communicate basic microbiology aspects that can have an impact in fermented foods; Ability to communicate and collaborate in group work in the food sector
5) ability to learn: Ability to consult bibliographic material, databases relating to fermented foods; Ability to consult databases relating to microorganisms in fermented foods; Ability to critically consult websites relating to fermented foods; 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 fermented foods; "Ability to successfully carry out the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology
Prerequisites
General microbiology knowledge and the first food microbiology module are required
Course unit content
The teaching is divided into three main parts.
The first lessons concern general topics relating to guided fermentation and spontaneous fermentation, as a method of food preservation
The second part of the course concerns the knowledge of the main microbial protagonists of fermentations: lactic bacteria and yeasts and their method of use as natural or selected starters
The third part of the course deals with the microbial characteristics and dynamics underlying the production of the main fermented foods of animal and plant origin
Full programme
Fermentation as a method of food processing
Spontaneous and driven fermentation
Presence of microorganisms in fermented food: Lactic acid bacteria, yeast, natural and selected starter.
Microorganisms in dairy products: fermented milk, yogurt and cheeses.
The microbiological role in wine production. Yeast, lactic acid bacteria and mould in red win, white wine and special wine.
Role of microorganism involved in vinegar and balsamic vinegar production.
Microbiological role in bear production.
Microbiological role in meat fermentation.
The microbiological role in bread production, yeast and lactic acid bacteria.
Other vegetal fermented food: role of microorganisms in soia products,
olives, sauerkrauts,
Extractive fermentation: cacao
Bibliography
Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN 8808120074
Slide delle lezioni
Teaching methods
The teaching will be carried out through classroom lectures with the aid of slides which will represent didactic material, to complement the recommended text. The slides will be available online on the Elly website 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 discussed 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 highlighted. 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 the expected results for all the contents offered during the lessons will be verified. The learning test OF THE SECOND MODULE will be carried out through a single test through a written exam which will be visible on Esse3 as a PARTIAL TEST of the second module.
In order to take the exam, the minimum results expected from the first food microbiology module must be achieved. That is, it is necessary to have achieved at least 18/30 in the partial test of the first module.
Registration for the PARTIAL TEST, normally identified with PARTIAL TEST of the second Module, takes place through the ESSE3 system.
The evaluation of knowledge and capacity for theoretical and applicative understanding of the topics studied; the autonomy of judgment and ability to connect between the topics studied, the appropriateness in the use of technical-scientific language and the ability to learn and delve deeper into the topics studied takes place through a written exam, consisting of three parts.
Each part is formulated in order to establish the evaluation of the degree of achievement of the course objectives. In particular, the student must demonstrate that he has understood, and is able to apply, the fundamental concepts of each topic covered.
1. The first consists of 10 questions that verify the achievement of minimum knowledge of the fundamental concepts of the course. For this reason only if the answer to all the questions (closed-ended) is correct, the subsequent parts will be evaluated
2. The second part consists of 31 closed-ended questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point, each missed or wrong answer is worth 0 points. Reaching the sufficiency threshold of this second part is binding for the correction of the third part. The passing score of 18/30 is achieved with at least 18 correct answers. The mark obtained in the second part will weigh 70% on the mark of the first module
3. The third part consists of an open-ended question where the student must demonstrate the ability to apply the acquired competence to a typical case. The answer is also evaluated based on how the student is able to express himself correctly, with the specific scientific language of food microbiology. The answer will be evaluated out of 30. The mark obtained in this part will weigh 30% on the mark of the second module.
Achieving 18/30 in this second module is necessary to pass the integrated exam. The grade obtained in this module (if higher than 18/30) will count for 50% of the final grade of the integrated course.
The exam results are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within reasonable times compatible with the number of students enrolled. Students can view the exam by making an appointment with the teacher.
The verbalization of the integrated teaching takes place through the registration for an APELLO VERBALIZZANTE which allows the verbalization (in the booklet) of the final grade obtained from the arithmetic average of the grades obtained in the two modules. The approximation of the vote by excess can only occur once. Either in the grade of the first module, or in the grade of the second module or in the final verbalizing grade.
Other information
no
2030 agenda goals for sustainable development
- - -
