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 decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
teacher profile teaching materials
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;
• Identify the main elements of Quality (ISO, HACCP and audit) to properly
manage hygiene food
• 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.
• Apply active training methods to identify, implement and evaluate the above
specific objectives
• Apply the planning cycle to find problems solution
The recommended text to elaborate on the topics presented during the course:
Alimenti, Microbiologia e Igiene. J. Kramer, C. Cantoni - Tecniche Nuove,
2011
Programme
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;
• Identify the main elements of Quality (ISO, HACCP and audit) to properly
manage hygiene food
• 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.
• Apply active training methods to identify, implement and evaluate the above
specific objectives
• Apply the planning cycle to find problems solution
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
Type of delivery of the course
The course includes the presentation of problems and case studies to allow the identification and 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 web-based research exercises to be carried out at a distance, distributed in small learning groups will be planned.Type of evaluation
The final evaluation includes a written test with multiple choice questions (MCQ), with one valid answer for each question and the administration of open questions related to case studies presented in the classroom and during the WEB research conducted by participants, followed by an oral exam during which the students will be asked to discuss and prove the achievement of the course specific objectives.