Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


MICROBIOLOGY AND MICROBIOLOGICAL CONTROL OF FOOD
MICROBIOLOGIA E CONTROLLO MICROBIOLOGICO DEGLI ALIMENTI

A.Y. Credits
2018/2019 10
Lecturer Email Office hours for students
Barbara Citterio Every day by appointment by email (barbara.citterio@uniurb.it)
Teaching in foreign languages
Course with optional materials in a foreign language English
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

Nutritional Sciences (L-29)
Curriculum: PERCORSO COMUNE
Date Time Classroom / Location
Date Time Classroom / Location

Learning Objectives

The class has the dual purpose of providing basic and specific knowledge regarding the metabolic activities of microorganisms referred to as pro-technological, spoilage and probiotics associated with major food groups. The laboratory credits will complement the theoretical part providing counting methodologies, isolation and identification of single microbial species or groups in different food matrices.

Program

1-Concepts of Microbiology

Structure of the prokaryotic  cell

Nutritional requirements of microorganisms

Reproduction of bacteria: cell division

Bacterial aerobic and anaerobic respiration and fermentation.

Bacterial spore and VBNC

Bacterial exotoxins and  lipopolysaccharide (endotoxin).

Growth strategies in comunity: Biofilm

Moulds and yeasts

2- Microorganisms in foods

-Microorganisms of concern in the food industry

-Sources of bacterial contamination in food

-Microorganisms involved in food

  - Microorganisms useful

  - Microorganisms harmful

-Factors involved in the  survival, growth and death of microorganisms in food

  Intrinsic factors

  pH

Aw

Nutrients and natural inhibitors

redox potential

Exogenous factors

Temperature

Relative humidity

Preservative atmospheres

Preservatives

Implicit factors

Adverse interactions

Positive interactions

Bioprotective crops

Process factors

3- Unfermented foods

  Meats and fishery products

  Milk

  Food of plant origin

4- Fermented foods

  Wine

  Winegar

  Beer

  Bread and bakery products

  Fermented milks

  Cheese

  Sausage

5- Probiotic and Functional Foodstuffs

  Probiotic bacteria

  Probiotic foodstuffs

Bridging Courses

Cell biology and human anatomy

Learning Achievements (Dublin Descriptors)

D1-Knowledge and  understanding ability: Knowledge of   the microbial importance and role especially in the food context. Understanding the specific words and language of this discipline.

D2-Ability to apply knowledge and understanding: Understanding the role of microorganisms in food production and their impact on food quality.

D3-Independent judgment: Understanding the importance of the presence and development of microorganisms in food both from an economic and public health point of view.

Q4-Communicative ability: Ability to use correctly and appropriately scientific language and specific vocabulary of food microbiology, and to illustrate and communicate orally and in writing the acquired concepts.

D5.Learning capability: 

The student must demonstrate that he / she is able to:

- maintain a contradiction with people of equal preparation and expertise in different themes, regulatory, scientific and procedural;

-illustrate and discuss in groups strategies for the use of microorganisms in the food sector.

Teaching Material

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

Supporting Activities

Possible seminars agreed upon with students


Didactics, Attendance, Course Books and Assessment

Didactics

Frontal lectures

Laboratory activities 

Attendance

Mandatory workshops

Course books

Dehò G., Galli E.   BIOLOGIA DEI MICRORGANISMI  Casa Editrice Ambrosiana (Text used for the general microbiology part)

Farris A.F., Gobetti M., Neviani E., Vincenzini M. MICROBIOLOGIA DEI PRODOTTI ALIMENTARI Casa Editrice Ambrosiana  (Text used for the part relating to food microbiology)

Assessment

The final assessment will be by oral interview.  The purpose of the test is to verify the acquired knowledge and to evaluate the ability to correlate the various topics discussed in the course (descriptors 1 and 2), communication skills (descriptor 4) and the ability to solve practical problems (descriptors 3 and 5). Responses will be judged on the basis of the knowledge of the subject, the display capacity and the language used as the correct and appropriate scientific terminology.

Additional Information for Non-Attending Students

Attendance

Mandatory workshops

Course books

Dehò G., Galli E.   BIOLOGIA DEI MICRORGANISMI  Casa Editrice Ambrosiana (Text used for the general microbiology part)

Farris A.F., Gobetti M., Neviani E., Vincenzini M. MICROBIOLOGIA DEI PRODOTTI ALIMENTARI Casa Editrice Ambrosiana  (Text used for the part relating to food microbiology)

Assessment

The final assessment will be by oral interview.  The purpose of the test is to verify the acquired knowledge and to evaluate the ability to correlate the various topics discussed in the course (descriptors 1 and 2), communication skills (descriptor 4) and the ability to solve practical problems (descriptors 3 and 5). Responses will be judged on the basis of the knowledge of the subject, the display capacity and the language used as the correct and appropriate scientific terminology.

« back Last update: 08/09/2021

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