Learning objectives
The student will acquire the methods and knowledge necessary to understand the effect of the presence and development of different microorganisms in raw materials of plant and animal origin. The teaching also aims to enable the student to draw conclusions independently with regard to microbiological analysis for the determination of safety and quality of agro-food raw materials.
Prerequisites
Full knowledge of what has been learnt from the teaching of Raw Material Microbiology and Microbiological Analysis Techniques and the Laboratory of Raw Material Microbiology and Microbiological Analysis Techniques
Course unit content
The module Quality and Microbiological Safety of Raw Materials of Animal and Plant Origin includes a general part to understand the meaning of different microorganisms in food and specific parts related to microorganisms causing food diseases and alterative microorganisms. It includes a part relating to the main food safety regulations and a specific part relating to methods of analysis for the different microbial quantifications. The Lab module Microbiological Quality and Safety of Raw Materials of Animal and Vegetable Origin completes the contents of the module Microbiological Quality and Safety of Raw Materials of Animal and Vegetable Origin and concerns the application of microbiological analysis techniques to verify the safety and quality of raw materials for the agro-food industry. Attendance of the hours of laboratory exercises is compulsory, unless justified by the teacher of the course.
Full programme
The role of microorganisms in food. Foodborne diseases: human pathogenic microorganisms responsible for infections and intoxications. Food safety management at community and national levels. Alterative and virtuous microorganisms. Microbiology of raw materials: water and fruit and vegetable products, raw milk, meat, fish products and eggs. Both qualitative and quantitative methods for microbiological analysis of a food matrix also with reference to current regulations applied.
Bibliography
Microbiologia alimentare applicata. Cocolin Luca, Marco Gobbetti, Erasmo Neviani. Editore: CEA ISBN: 8808120074. Materiale didattico relativo alle lezioni (slide). Ann Elizabeth Vaughan Pietro Buzzini Francesca Clementi. Laboratorio didattico di microbiologia (2008) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN: 9788808183224
Teaching methods
The teaching will be carried out through classroom lectures with the aid of slides that will be teaching materials, supplementing the recommended text, and through frontal exercises both in the classroom and in the laboratory.
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 final learning test will be carried out through a written test divided into three parts. The first part consists of 10 closed-ended questions which will test the knowledge of the fundamental contents of the course and the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, the correctness of all the answers in the first part is binding for the correction of the second. It is specified that 2 of the 10 questions in this first part will be related to the Laboratory module. The second part consists of closed-ended questions in which the student must demonstrate the level of knowledge acquired. In particular, 10 of the 31 questions provided in this second part will be related to the Laboratory module. Each correct answer is worth 1 point. The grade of the second part (expressed in thirtieths) counts for 70% of the final grade. The third part will consist of an open-ended question in which the student must demonstrate the ability to accurately express, using specific microbiological language, the acquired competence. The grade of the third part (expressed in thirtieths) accounts for 30% of the final grade.
Other information
Attendance of the hours of laboratory exercises is mandatory, unless justified by the teaching professor. The teacher will communicate to the students, at the beginning of lessons, the maximum number of absences allowed. Attendance is verified according to methods and criteria established by the individual teacher who makes them known to the students at the beginning of the lessons.
