The laboratory credits will complement the theoretical part providing counting methodologies, isolation and identification of single microbial species or groups in different food matrices.

-Microbiological analysis of different kinds of food: meat, fish and vegetables

-Identification and characterization of the main microorganisms contaminating food

Cell biology and human anatomy

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 the development of infection and food  poisoning and their impact on food quality.

D3-Independent judgment: Understanding the role of microorganisms in food safety and assess the suitability of food for consumption.

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 control of microorganisms in the food sector.

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

Teaching

Laboratory activities

Attendance

Mandatory laboratory activities 

Course books

Coccolin L., Gobbetti M., Neviani E. MiCROBIOLOGIA ALIMENTARE  APPLICATA  Casa Editrice Ambrosiana (Text used for food microbiology)

Assessment

The final assessment will be by oral interview (minimum rating 18/30).  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.

Teaching

Laboratory activities

Attendance

Mandatory laboratory activities 

Course books

Coccolin L., Gobbetti M., Neviani E. MiCROBIOLOGIA ALIMENTARE  APPLICATA  Casa Editrice Ambrosiana (Text used for food microbiology)

Assessment

The final assessment will be by oral interview (minimum rating 18/30).  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.