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.
Cocolin, Gobbetti, Neviani. Microbiologia alimentare applicata. Casa Editrice Ambrosiana.
Scientific papers available on online international journals
Material provided by the teacher
Learning Objectives
Knowledge: 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.
Competence acquired at the end of the course: ability to apply microbiological control methods in different industrial food processes.
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: Innovative microbiological techniques and predictive microbiology
Teaching Methods
Lectures
Practice
Seminars
Further information
supplementary material in MOODLE
Type of Assessment
Oral examination: discussion on scientific papers concernig topics of the course. Questions on the topics of the course.
Course program
During the course the microbiological processes for food safety and quality will be considered: conventional and innovative methods (microwave, ionizing radiation, high hydrostatic pressures, 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.
The role of microbiological processes in the circular economy, referring to the food industry, and the role of microorganisms in the production of functional foods will be also considered.
Practical activities and seminars will complete the course.