ADVANCED AND PREDICTIVE FOOD MICROBIOLOGY
cod. 1008425

Anno accademico 2021/22
2° anno di corso - Primo semestre
Docente
Giulia TABANELLI
Settore scientifico disciplinare
Microbiologia agraria (AGR/16)
Ambito
Discipline delle tecnologie alimentari
Tipologia attività formativa
Caratterizzante
48 ore
di attività frontali
6 crediti
sede:
insegnamento
in INGLESE

Obiettivi formativi

Knowledge and understanding
The main purpose of the course is to understand and discuss the role of the presence of microorganisms in food in relation to food safety, to critically apply some analytical approaches for risk assessment in different food type, to understand the factors involved in contamination, microbial adaptation and growth in relation to food safety. Moreover, the students will acquire the bases for the application of mathematical model and statistical procedures to the forecast of microbial growth or death kinetics in foods, also in relation to the application of process treatments in food industry.
Autonomy of judgement
The student will be able to understand and critically evaluate the microbial ecology aspects, applying the acquired knowledge to different food products in relation to production process and storage conditions. Moreover, the student will be able to evaluate the role of different microbial groups in foods and to apply mathematical models of predictive microbiology to assess product microbiological safety and quality and microbial population behaviour according to factors that regulate microbial growth.
Communication skills
Through lectures and practices, the student will acquire the technical terminology concerning advanced and predictive microbiology.
Learning ability
The student will be able to apply the principles and knowledge acquired during the course in the field of food technologies, innovation and product / process design.

Prerequisiti

There are no compulsory propaedeutic courses. However, it is highly recommended to attend the course of "Food Technologies and Microbiology" (first year of the course) and to have knowledge of the principles of general microbiology.

Contenuti dell'insegnamento

Contamination and microbial growth in food, microbial control factors and basics of predictive microbiology with mathematical models for microbial growth or death.

Programma esteso

Basic knowledge of microorganisms and their potential interactions with the food-man-environment ecosystem
Contamination and risk of microbial growth in food: main control and management systems for the microbial growth in food production processes and in finished or ready to eat products
Complex microbial ecosystem organization and their adaptation and resistance characteristics; evaluation of the microbiological food shelf life
Predictive microbiology principles:
- Definitions, aims and development of predictive microbiology
- Primary models for microbial growth curves (Gompertz equation, Baranyi model, logistic equation).
- Microbial death curves: from the linear Bigelow equation to the description of nonlinear kinetics (loglinear model, Weibull equation)
- Use of secondary models to evaluate the effect of the control factors and variables applied
- Probabilistic models, Logit equation.
- Tertiary models
Practical applications (case studies) of predictive microbiology in the research sector and in the food industry:
- Production of molecules with potential healthy or negative effects (toxins) and study of the factors that regulate their accumulation
- Factors influencing foodborne pathogens growth and survival in food
- Evaluation of the effects of antimicrobials and their influence on the growth kinetics and on death curves also in association with a thermal treatment.
- Microbial alterations of fresh or ready to eat foods and strategies for their stabilization: evaluation of shelf life.

Bibliografia

Lectures notes and selected papers from various journals and conferences.

Metodi didattici

The teaching will be done through classroom lectures (5 CFU) with the help of slides for theoretical background, specialistic seminars and practical training lessons (1 CFU).
Teaching tools
Slides for theoretical background; Scientific paper for insights; specific software or tertiary models for practical training lessons.

Modalità verifica apprendimento

The teaching will be done through classroom lectures (5 CFU) with the help of slides for theoretical background, specialistic seminars and practical training lessons (1 CFU).
Teaching tools
Slides for theoretical background; Scientific paper for insights; specific software or tertiary models for practical training lessons.

Altre informazioni

- - -

Obiettivi agenda 2030 per lo sviluppo sostenibile

- - -