Learning objectives
- Knowledge and ability to understand: (The Dublin Descriptor)
At the end of the course the student will have integrated their basic knowledge on natural phenomena concerning the transformation of food; will have a complete overview of the laws that regulate the development of microorganisms and the effects of their growth in different food matrices.
- Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student will have developed the ability to understand some intrinsic characteristics of foods and fermented foods.
- Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to critically evaluate the bases of food production.
- Communication skills: (III, IV, V Dublin descriptor)
At the end of the course, the student should have acquired sufficient language skills, at least as regards the specific scientific terminology of the teaching.
Prerequisites
no prerequisites
Course unit content
The course Food Safety and Quality, provides the principles of basic and applied microbiology, useful for obtaining solid scientific knowledge for understanding the processes induced by the presence of microorganisms in food.
The course consists of 2 parts:
-General microbiology (1 CFU): Structure and functioning of the microbial cell. Growth and adaptation of microorganisms in different substrates
- Applied food microbiology (1CFU): Role of microorganisms in food. Contamination and growth. Fermented and unfermented foods: description of the microbiota.
Full programme
Bibliography
Slides on Elly platform
Teaching methods
The course is divided into a series of lectures using the projection of transparencies. The slides used to support the lessons will be uploaded on a weekly basis on the Elly platform. To download the slides, you need to register for the online course.
Assessment methods and criteria
At the end of each part of the course they are provided periodic lectures dedicated to classroom discussion with students
aimed at verifying the learning status.
The evaluation of learning takes place through an assessment of knowledge structured as follows:
1) Assessment of learning skills: a written test will be carried out, by each student, as a preliminary access test to the final exam, which corresponds to the assessment of the skills acquired in the context of each module. The test will consist in closed-ended questions in a number proportional to the CFU of the individual modules. This evaluation makes up approximately 1/4 of the vote.
2) Assessment of application skills: groups of students will be offered the development of a design analysis to verify the effective assimilation of the notions of the individual modules by applying them to a specific topic or case study proposed by the teachers. Each year, a field of study dedicated to a specific category of products within the food system will be proposed. An evaluation (on a scale from 0 to 30) will then be carried out by the teachers on the final materials (product analysis) delivered by each student group at the end of the integrated laboratory, which will also be the subject of a public presentation by the respective groups. This evaluation represents approximately 3/4 of the final mark. The final vote represents the summary of the individual votes and the presentation of the project. To access the exam, it is necessary that the assessments of the four modules are all sufficient.
Other information
2030 agenda goals for sustainable development
