Teaching code

4S02762

Credits

6

Coordinator

Sandra Torriani

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

The course aims to provide students with basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be de-scribed with particular reference to the interactions between microorganism-product and microorgan-ism-process. The aspects of safety of food will be studied through the application of innovative meth-odological approaches that enable the rapid and specific detection of biotic components both unde-sired and potentially dangerous to the consumer health. The aim of the laboratory is to demonstrate to the student, by way of example, a process of analysis of a food, through the use of classical and molecular analytical methods, which can give general indi-cations on the microbiological quality of the product itself.

Prerequisites and basic notions

Preliminary knowledge: Structure of the microbial cell, cell nutrition and microbial metabolism, microbial growth, classification, characteristics, duplication and metabolism. General knowledge of the composition of foods, structure and composition of carbohydrates, proteins and lipids.

Program

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UL: teoria
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Introduction to food microbiology. Foods as growth substrate for microorganisms. Ecology of food contamination. Microbial behaviour as a function of the micro-ecological features of the food. Intrinsic and extrinsic parameters that affect microbial growth in food (pH, water activity, temperature, humidity, nutrients, ect.). Physical and chemical methods to reduce microbial growth in food. Food preservation by using additives, radiations, low and high temperatures, lyophilisation, fermentation processes. 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 and vegetable origin.
Importance of the fermentation processes in food processing. Microbiological aspects related to fermented foods of animal and plant origin.
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, AR genes).
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.
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UL: laboratorio
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The aim of the laboratory is to demonstrate to the student a process of analysis of a food, through the use of classical and molecular analytical methods, which can give general indications on the microbiological quality of the product itself.

Bibliography

Didactic methods

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UL: teoria
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Frontal lessons
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UL: laboratorio
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Lessons will be held mainly in the laboratory and in Italian.

Learning assessment procedures

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UL: teoria
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There are no ongoing tests. The exam for attending or non-attending students will consist of an oral assessment of the degree of learning achieved on the entire course program. To access the test it is necessary to deliver, at least one week before the exam, a report on the practical activities carried out in the laboratory. The exam consists of three or four questions posed to each candidate who will also have to make a presentation of about 10 minutes on a recent scientific publication concerning a topic of the program of his choice. The exam has a total duration of approximately 30 minutes. The final evaluation is expressed out of thirty.
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UL: laboratorio
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At the end of the practice lessons the student should be draw up a report on the activity carried out in laboratory. The manuscript will be discussed during the test.

Evaluation criteria

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UL: teoria
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The following criteria will be assessed: the ability to organize, present and discuss the chosen scientific article; the degree of learning achieved during the course program; any report on laboratory activity. In particular, the clarity of presentation and the property of specialized technical-scientific language will be considered.
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UL: laboratorio
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The main criteria for evaluating the report include:
- understanding of the topics covered during the exercises
- contextualization of the experiments
- precision in drafting the report

Criteria for the composition of the final grade

The final evaluation is expressed out of thirty. The report on the laboratory activity contributes to obtaining honors.

Exam language

------------------------ UL: teoria ------------------------ La prova verrà svolta in italiano ( possibile in inglese per studenti Erasmus) ------------------------ UL: laboratorio ------------------------ Italiano