Learning objectives
Reach basic knowledge concerning microbiology and food microbiology.
Basic knowledge concerning safety and quality of foods, food productions, and food trade.
Knolwedge of microbiological methods for food analysis
Prerequisites
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Course unit content
• Principles of basic microbiology
Microorganisms: structure, physiology and metabolism
Microorganisms classification
Yeasts
Moulds and Mycotoxigenic moulds
Viruses and Phages
• Microorganism involved in food production, food spoilge and food poisoning
Intrinsic and extrinsic enviromental factors affecting microbial growth
Priciples which influence microbial growth, survival and death in Foods
Food preservations: physical methods, chemical methods, and biologically based methods
Thermal processing, hurdle technology, and mild technologies
Predictive modelling of microbial growth
Methods for detection and analysis of microrganisms in food
Full programme
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Bibliography
BROCK, BIOLOGIA DEI MICRORGANSIMI, Madigan, Martinko, Parker Ambrosiana (2003)
FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS, Doyle, M.P., Beuchat, L.R., Montevilli, T.J. ed. ASM Press, Washington, D.C(2001)
MICROBIOLOGIA DEGLI ALIMENTI, Galli Volontario, A ed. Paravia, Torino (1999)
Teaching methods
oral lesson and laboratory experiences
Assessment methods and criteria
oral discussion
Other information
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2030 agenda goals for sustainable development
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