The course, providing further knowledges of food microbiology, is aimed to give the suitable cognitive tools to deal with problems concerning the control of microbiological, virtuous and alterative processes in the food industry.
Scientific papers available on online international journals
Learning Objectives
Knowledges acquired:
Knowledge of innovative technical-scientific tools to identify, characterize and control the microbial species occurring in the different stages of food processing, thus being able to manage their microbiological quality.
Skills acquired (at the end of the course):
Ability to use technical-scientific instruments to control the microbial component in food production.
Ability to manage the microbiological quality of food production processes and finished foods.
Prerequisites
Courses required:
Rapide Microbiological Methods and Predictive Microbiology
Class attendance is not mandatory but is strongly recommended
Teaching Methods
CFU:6
Total hours of the course. 150 (6x25)
Hours reserved to private study and individual formative activities: 102
Contact hours for lectures: 32
Contact hours for laboratory and seminars
Stages: 0
Intermediate examinations: 0
Further information
Classe attendance is not mandatory but is strongly recommended.
Teaching tools: Video Projector, PC, overhead projector, labs
Type of Assessment
Oral examination: discussion on scientific papers concernig topics of the course
Course program
Lectures:
Introduction to the course. Microbiological processes in the food industry,(food fermentations, production of microbial enzymes, food ingredients and additives, microbes as food source)
Control of microbiological processes for food safety and quality: conventional and innovative methods (microwave, ionizing radiation, high hydrostatic pressures, biocontrol: bacteriocins, bacteriophages, endolysins), Theory and applications of «Hurdle technologies»; Control of microbial communities through innovative techniques (DGGE and NGS); Process control through predictive models; The packaging in the control of food alterations.
Control of microbiological processes for the development of «new» food products. Functional foods: current events and perspectives. Presentation of some case studies.
The exercises, which will consist of in-depth seminars and assisted study activities, will complete the program of the course.