Studying at the University of Verona
Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.
Study Plan
This information is intended exclusively for students already enrolled in this course.If you are a new student interested in enrolling, you can find information about the course of study on the course page:
Laurea magistrale in Biotecnologie agro-alimentari - Enrollment from 2025/2026The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.
1° Year
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Un insegnamento a scelta tra i seguenti:2° Year activated in the A.Y. 2012/2013
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Un insegnamento a scelta tra i seguenti:Legend | Type of training activity (TTA)
TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.
Food microbiology and traceability of microorganisms (2011/2012)
Teaching code
4S02762
Teacher
Coordinator
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/16 - AGRICULTURAL MICROBIOLOGY
Period
I semestre dal Oct 3, 2011 al Jan 31, 2012.
Learning outcomes
The course aims to provide basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be described with particular reference to the interactions between microorganism-product and microorganism-process. The aspects of safety and traceability of food will be studied through the application of innovative methodological approaches, that enable rapid and specific detection of biotic components undesired and potentially dangerous to the health of consumers.
Program
Introduction to food microbiology. Foods as growth substrate for microorganisms. Incidence, type and characteristics of microorganisms associated with food.
Pro-technological microorganisms, spoilage microorganisms and pathogens.
Characterization and metabolism of the main microbial groups of interest in food: lactic acid bacteria, yeasts and moulds.
Microbiological aspects related to non-fermented foods of animal origin (milk, meat, processed meat, fish, eggs) and vegetable origin (fresh vegetables, minimally processed vegetables, fruits, seeds, flour, pasta).
Importance of the fermentation processes in food processing.
Microbiological aspects related to fermented foods of animal origin (sausages and cured meats) and of plant origin (wines and special wines, beer, bread and sourdough bread, vinegar and balsamic vinegar, olives, sauerkraut).
Definitions of biological safety, traceability, risk ...
Safety issues (biotic components unwanted and potentially dangerous to health, and compounds released by microorganisms, eg. mycotoxins, biogenic amines, genes for AR).
Food-borne microorganisms of interest for safety: Aeromonas hydrophila, Clostridium botulinum, Salmonella, etc..
Molecular methods specific for the detection of pathogens and of undesirable compounds released / present in the food.
National and international legislation related to the food safety.
Solutions, such as detection of the contamination points in the food chain, prevention, application of methods for detecting the contamination in food production.
Examination Methods
There are no ongoing trials. The examination will consist of an oral assessment.
