Learning objectives
The course provides the elements of the general microbiology needed to
understand the meaning and role of microorganisms in food production.
During the teaching the student must be able to
understand the microbial potential, the meaning of the microbial
presence in foods, the concept of microbial contamination and the effect
of microbial development in a food, be it negative, in terms of
transmission of food-borne diseases and in terms of alteration of food,
which is positive in terms of positive food processing.
Through the lectures and the comparison with the teacher, the student
will acquire the specific vocabulary related to the food microbiology
sector. The expected learning outcomes are independent judgment,
communication and learning skills, in accordance with what is defined in
the specific objectives of the Degree Course.
Students who have attended the course must be able to deepen their
knowledge on the microbiology of the food industry through the
independent consultation of specialized texts. At the end of the course,
the student must be able to transmit the main contents of the course.
Course of Laboratory: The course of Laboratory of general microbiology and principles of food microbiology aims to enable the student to autonomously draw conclusions regarding the microbiological analysis of food matrices with particular focus on those of dairy origin in accordance with what is defined in the specific objectives of the professionalising course of study in Dairy Technology and Management and the area of food microbiology.
In particular, the student must be able to understand the meaning of a direct and indirect microbiological analysis and express the result in the correct way.
The expected learning outcomes are:
Knowledge and ability to understand: Knowledge of the analytical parameters to be determined and the methods to be applied for both qualitative and quantitative microbiological analysis of a food matrix
Application skills: to apply methodologies and techniques for the microbiological analysis of foodstuffs
Autonomy of judgement: assessing the microbiological quality of a food based on the result of a microbial count
Communication skills: Communication of a result of a microbiological analysis of a liquid and solid food.
Ability to learn: Ability to critically consult databases and websites relating to microbial count methods for specific microorganisms
Prerequisites
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Course unit content
The micro-organisms and their natural environments and the impact of
microorganisms on human life quality will be treated, focusing on food
microbiota. In particular, the course will considered:
i) Structure and functions of the microbial cell: prokaryotic and eukaryotic cell, the different parts of the cell and their roles ii) Nutrient transport mechanisms and metabolism iii) Microbial growth and kinetics of microbial development: cell division, microbial curve growth, parameters that affect microbial growth and microbial classification iv) microorganisms in food: contamination sources and roles of microorganisms v) from contamination to growth: parameters that affect the microbial growth in food, microbial growth control measures, evaluation of presence/absence of microorganisms in food vi) spoilage microorganisms, pathogens, pro-technological microorganisms.
The teaching complements the contents of General Microbiology and Principles of Food Microbiology and covers the application of microbiological analysis techniques. The course of Laboratory includes 2 CFU of lectures divided between classroom and laboratory exercises.
The first part of the exercises involves the explanation and meaning of the different microbiological counting techniques. Then there is the practical application part in the laboratory. Attendance of the laboratory exercise hours is compulsory, unless justified by the lecturer. The lecturer will inform students at the beginning of the lessons of the maximum number of absences allowed. Attendance is assessed according to the methods and criteria established by the individual lecturer, who informs the students at the beginning of the lessons.
Full programme
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Bibliography
MICROBIOLOGIA ALIMENTARE APPLICATA,
Cocolin, Gobbetti, Neviani Casa editrice Ambrosiana (Zanichelli) 2022
Slides of course in Elly Platform
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 lectures in the classroom.
The teaching will be carried out with
the help of slides that will represent teaching material. The slides will be
available online on the website Elly, in pdf format
for students. During the lectures, the fundamentals of general microbiology and the applications of microorganisms in foods will be discussed. The appropriate use of technical language will be emphasized, and the connections between various parts of the course will be highlighted. Fo this reason, the presence and active
participation of students is strongly encouraged. Course of laboratory: Teaching will be by means of frontal exercises both in the classroom and in the laboratory. Lectures will be carried out with the aid of slides that will represent teaching material to supplement the recommended texts. The slides will be available online on the Elly website in pdf format for students and some videos will be useful for viewing the operational sequences of the plate count analysis.
The content of the lectures will be covered both in the classroom and in the laboratory, individually and in groups, and will be an integral part of the final assessment.
Assessment methods and criteria
At the end of the course, the level of learning of all the contents offered
during the lessons will be verified. The evaluation will be carried out
through an oral examination.
Other information
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2030 agenda goals for sustainable development
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