Learning objectives
The student will acquire the methods and knowledge necessary to understand the structure, physiology and diversity of microorganisms in raw materials for the agri-food industry. Specifically, at the end of the course the student will know the cellular organization of microorganisms, the metabolism they put in place to grow, will understand how chemical, physical and biological factors influence the development and survival of microorganisms in raw materials for agro - food and will be able to analyze, from a microbiological point of view, the raw materials of food interest.
Application skills: evaluate the microbiological quality of raw materials, identify and predict the effect of different environmental parameters and of the same raw materials on the multiplication of different microorganisms.
Autonomy of judgment: evaluate the effect of environmental parameters on microbial growth, collect and critically interpret scientific microbiological data from raw materials for agro-food.
Communication skills: written and oral communication through the scientifically correct vocabulary relating to the microbiology of raw materials for agro-food and the ability to communicate aspects of basic microbiology that can have an impact on food
Ability to learn: Ability to consult bibliographic material
Prerequisites
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Course unit content
The course will be divided in 3 parts. The first part will be focused on the biology of the cells such as the structure, functions, nutrition, metabolism and growth of microbial cells in raw materials for agro-food interest such as bacteria, yeasts and filamentous fungi. The second part will be focused on those factors influencing microbial growth in raw materials of agro-food interest. The third and last part will be dedicated specifically to the microbiological analysis of agro-food raw materials.
Full programme
Introduction to microbiology. Eukaryotic and eukaryotic microorganisms. Cell structure and functions: cytoplasm, cell membrane, cell wall, microbial locomotion, bacterial endospores, bacterial morphology. Microbial nutrition and metabolism: nutrients and nutrient transport mechanisms necessary for the microbial cell, bacterial metabolism. 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. Microbiological analysis of raw materials of food interest.
Bibliography
Michael T. Madigan, John M. Martinko Brock
“Biologia dei microrganismi. Microbiologia generale,
ambientale e industriale” (2016) Editore: Pearson.
ISBN: 889190094X
Microbiologia alimentare applicata.
Cocolin Luca, Marco Gobbetti, Erasmo Neviani. Editore: CEA ISBN: 8808120074
Materiale didattico relativo alle lezioni (slide)
Teaching methods
The course will be carried out through lectures with the help of slides that will represent teaching material, in addition to the recommended books. The slides will be available online on Elly's website 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
The final learning test will be carried out through a written test divided into three parts. The first part consists of 10 questions that will verify the knowledge of the fundamental contents of the course. For this reason the correctness of the answers of the first part is mandatory for the correction of the second. The second part consists of questions in which the student must demonstrate the level of knowledge acquired. In particular 10 of the 31 questions foreseen in this second part will relate to the Lab module. Techniques of microbiological analysis. Each correct answer is worth 1 point. The third part will consist of an open-ended question in which the student must demonstrate that he is able to correctly express the acquired competence with specific microbiological language.
Other information
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