THE TEACHING WILL AIM THE UNDERSTANDING AND KNOWLEDGE OF MAIN METABOLIC PROCESSES OF MICROBIAL ORIGIN INVOLVED IN THE PROCESSING AND STORAGE OF FOOD.
teacher profile teaching materials
2) Taxonomy, physiology, ecology and biochemistry of microbes involved in the production of the following fermented foods: vinegar, leavened foods, fermented milk, cheese, salami, beer, table olives.
3) Food-spoiling microorganisms and bacteriophages
4) Role of microrganisms in food conservation
Selected topics will be available on suggested Food Microbiology and Food Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students can be received avery day, at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
Programme
1) General metabolism and physiology of microbes involved in food transformation, with special focus on Saccaromyces cerevisiae, lactic bacteria, acetic bacteria.2) Taxonomy, physiology, ecology and biochemistry of microbes involved in the production of the following fermented foods: vinegar, leavened foods, fermented milk, cheese, salami, beer, table olives.
3) Food-spoiling microorganisms and bacteriophages
4) Role of microrganisms in food conservation
Core Documentation
Selected topics will be available on suggested Food Microbiology and Food Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students can be received avery day, at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
Reference Bibliography
- Microbiologia dei prodotti alimentari. Giovanni Antonio Farris, Marco Gobetti, Erasmo Neviani, Massimo Vincenzini. Casa editrice Ambrosiana. - Biotecnologia dei prodotti lievitati da forno. Marco Gobetti, Aldo Corsetti. Casa editrice Ambrosiana. - https://www.ncbi.nlm.nih.gov/pubmed/Type of delivery of the course
The course is based on theoretical lessons in classroom and on laboratory practice.Attendance
Admission to the lab practices and outdoor tours to beer farm is restricted to students that will attend at least at 70% of the lessons in classroomType of evaluation
Theoretical and practical concepts discussed during the lessons of the course will be objects of the exam. Particular attention will be given to the ability of the student to apply the knowledge acquired during the course to solve new problems in the field. Final mark will be attribute as follow: - 20% communication skills; - 30% acquisition of knowledge and understanding; - 20% capacity to link the different topics covered by the program, also with respect to other knowledges previously acquired in other courses; - 30% capacity to apply the knowledge for problem-solving. Outstanding students will be certified with honors (lode).