MICROBIOLOGY AND MICROBIOLOGICAL CONTROL OF FOOD
MICROBIOLOGIA E CONTROLLO MICROBIOLOGICO DEGLI ALIMENTI
A.Y. | Credits |
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2020/2021 | 8 |
Lecturer | Office hours for students | |
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Barbara Citterio | Every day by appointment by email (barbara.citterio@uniurb.it) |
Teaching in foreign languages |
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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
Date | Time | Classroom / Location |
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Date | Time | Classroom / Location |
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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
Teaching, Attendance, Course Books and Assessment
- Teaching
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.
- Disability and Specific Learning Disorders (SLD)
Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.
To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.
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.
- Disability and Specific Learning Disorders (SLD)
Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.
To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.
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