MICROBIOLOGY AND MICROBIOLOGICAL CONTROL OF FOOD
MICROBIOLOGIA E CONTROLLO MICROBIOLOGICO DEGLI ALIMENTI
|Lecturer||Office hours for students|
|Anna Pianetti||Wednesday at 9|
|Teaching in foreign languages|
Course with optional materials in a foreign language
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.
Assigned to the Degree Course
|Date||Time||Classroom / Location|
The course aims to provide students with both the basic knowledge of microbiology and the essential elements to understand the impact of microorganisms in food quality.
In particular, we will examine the characteristics of microbial agents and their importance as agents of disease; we will also analyze the main food categories highlighting the microorganisms "virtuous" and those pathogens, emphasizing, in this case, the potential risks associated with the consumption of contaminated food.
The laboratory will enable students to acquire the skills necessary to implement the main microbiological analysis of food.
Introduction: importance of microbiology in food
Principles of microbiology:
-notions of microbial taxonomy
-cultivation of microorganisms
-structure of the bacterial cell, notions of metabolism, microbial growth, pathogenicity;
-structure of fungi, sexual and asexual reproduction, production of mycotoxins
Factors influencing microbial growth in food and notions on their control
Microorganisms involved in the food infection, food-poisoning and toxinfection
Notions of parasites related to food
Characteristics of viruses and prions that contaminate food
Main categories of foods:
Food of animal origin and fish products
Food of plant origin
Bread and bakery products
Ready to eat food
Methods for microbiological analysis of food
Research of micro-organisms in food
Students are recommended to have passed Biochemistry examination
Learning Achievements (Dublin Descriptors)
D1 Knowledge and understanding abilities
The student must show to have acquired the main tools needed to understand the role of useful, harmful and pathogenic foodborne microorganisms.
D2 Applying knowledge and understanding
The student must show the ability to recognize and apply the cognitive tools and the methodological accuracy of Food Microbiology in order to practice several activity indirectly linked to health safety.
D3 Independent judgment
The student must show the ability to update their knowledge by consulting scientific publications in Food Microbiology sector
D4 Communication skills
The student must show the ability to utilize in the professional field the basics gained during the course; the ability to independently evaluate the results of investigations aimed to clarify the involvement of microorganisms in food staff.
The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it
Didactics, Attendance, Course Books and Assessment
Mandatory practical laboratory
- Course books
Galli Volonterio A.: Microbiologia degli alimenti - Casa Editrice Ambrosiana
Farris G. A. e coll: Microbiologia dei prodotti alimentari - Casa Editrice Ambrosiana
Wessner et al.: Microbiologia Casa Editrice Ambrosiana
Antonelli G. e coll.: Principi di Microbiologia Medica- Casa Editrice Ambrosiana
|« back||Last update: 04/10/2016|