THE OBJECTIVE OF THE COURSE IS TO ACQUAINT STUDENTS WITH THE ROLE OF MICROORGANISMS IN THE TRANSFORMATION PROCESSES OF FOOD PRODUCTS AND THEIR INFLUENCE ON THE QUALITY AND SAFETY OF FOOD, THE FACTORS THAT DETERMINE THE PRESENCE, GROWTH AND SURVIVAL OF MICROORGANISMS IN FOOD AND ABILITY TO APPLY PHYSICAL, CHEMICAL AND BIOLOGICAL AGENTS FOR MICROBIOLOGICAL FOOD CONTROL. IN ADDITION, THE COURSE AIMS TO: RAISE AWARENESS OF THE MAJOR MICROBIAL GROUPS INVOLVED IN THE PRODUCTION OF FERMENTED FOODS AND THE GROWING SIGNIFICANCE STARTER; KNOW THE MAIN DISEASES ORIGINATING FROM MICROORGANISMS THROUGH THE CONSUMPTION OF FOOD AND MICROBIAL CHANGES OF FOOD; KNOW THE MICROORGANISMS RESPONSIBLE OF FOOD; UNDERSTAND THE PROCESS CONDUCTED BY SPONTANEOUS FERMENTATION AND FERMENTATION INOCULATED.
teacher profile teaching materials
discussion of the specific learning objectives of each training session, then distribution of training
material will be provided, also presented in English language. Each training session will continue
with the presentation of multimedial material. Classroom exercises and at least one web-based
research exercise to be carried out at a distance, divided into small learning groups will be planned.
At the end of the course the student will be able to:
• Discuss food hygiene by describing intrinsic and extrinsic factors for development of altering
and pathogenic microorganisms (viruses, bacteria, mushrooms) in food by critically approaching
the dangers potentially present in foods on the market;
• Present the main pathogenic microorganisms and zoonotic parasites transmitted by food;
• Discuss the application of the basic principles of Food hygiene and basic microbiological
knowledge acquired in the various activities of catering;
• Research the essential elements of the food hygiene legislation and identify the main projections
envisaged by the EU demonstrating a basic knowledge;
• Read and understand the scientific literature on food hygiene; discuss the basic elements of
microbiology in order to independently explore topics of professional interest;
• Communicate in a clear and complete knowledge acquired with a conscious and correct use of
technical terminology, demonstrating to have reached a degree of understanding of the topics in
order to communicate in a fully understandable even to those who do not possess specific
preparation.
The recommended text to elaborate on the topics presented during the course: Alimenti,
Microbiologia e Igiene. J. Kramer, C. Cantoni - Tecniche Nuove, 2011
Programme
The course includes the presentation of problems and case studies to allow the identification anddiscussion of the specific learning objectives of each training session, then distribution of training
material will be provided, also presented in English language. Each training session will continue
with the presentation of multimedial material. Classroom exercises and at least one web-based
research exercise to be carried out at a distance, divided into small learning groups will be planned.
At the end of the course the student will be able to:
• Discuss food hygiene by describing intrinsic and extrinsic factors for development of altering
and pathogenic microorganisms (viruses, bacteria, mushrooms) in food by critically approaching
the dangers potentially present in foods on the market;
• Present the main pathogenic microorganisms and zoonotic parasites transmitted by food;
• Discuss the application of the basic principles of Food hygiene and basic microbiological
knowledge acquired in the various activities of catering;
• Research the essential elements of the food hygiene legislation and identify the main projections
envisaged by the EU demonstrating a basic knowledge;
• Read and understand the scientific literature on food hygiene; discuss the basic elements of
microbiology in order to independently explore topics of professional interest;
• Communicate in a clear and complete knowledge acquired with a conscious and correct use of
technical terminology, demonstrating to have reached a degree of understanding of the topics in
order to communicate in a fully understandable even to those who do not possess specific
preparation.
Core Documentation
Recommended readings Course material provided by the teacher;The recommended text to elaborate on the topics presented during the course: Alimenti,
Microbiologia e Igiene. J. Kramer, C. Cantoni - Tecniche Nuove, 2011