Teaching code

4S010799

Credits

6

Coordinator

Elisa Salvetti

Language

Italian

Courses Single

Not Authorized

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

1. Food microbiology: The course will provide students with the basic notions for understanding the role of microorganisms - pathogenic, spoilers and pro-technological - in the production, processing and storage of food of animal and vegetable origin. In particular, the student will be able to perform a correct analysis of the microbiological risk and to evaluate the quality and microbiological safety of food, also in relation to the production processes, which may vary over time, due to economic and/or environmental sustainability issues.

Examination methods: In order to pass the exam, students must demonstrate that they understand which characteristics of specific foods influence the development of microorganisms and that they are able to assess how the modification of these parameters can affect the food production technology.

2. Food microbiology Laboratory: The laboratory experiences will focus on the microbiological analysis of artificially contaminated foods, chosen as case studies. According to the nature of the various food items, the most suitable analytical techniques will be applied and the results will be critically evaluated.

Examination methods: In order to pass the exam, the student must demonstrate that he/she is able to apply the most appropriate analytical approach to identify and quantify unwanted microorganisms in food.

Prerequisites and basic notions

Knowledge of classical microbiological laboratory techniques (preparation of culture media, sterilization techniques, pure culture method, serial dilutions, sowing and counting, fresh preparations for optical microscope observation)

Criteria for the composition of the final grade

The final grade is made up of the outcome of the evaluation of the oral exam and of the evaluation of the laboratory report.