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
- The different microorganisms involved in the transformation processes of food products and their influence on food quality and safety;
- The different factors which determine presence, growth and survival of microorganisms in food products and the application of physical, chemical and biological treatments for microbiological control of food products;
- The main microbial species involved in the fermented food productions and the meaning of a “starter colture”
- The main food related deseases due to the consumption of microbiological alterated foods;
- Food infections, intoxications and toxinfections;
- Differences between all the microorganisms responsible of food alterations;
- Main european regulatons on food safety and food hygiene;
- The Hazard Analysis and Critical Control Point system (HACCP): origins and evolution;
- HACCP principles and their applications in food companies;
- Hints of specific standards in food safety and quality.
lecture notes will be provided
Programme
Topics covered:- The different microorganisms involved in the transformation processes of food products and their influence on food quality and safety;
- The different factors which determine presence, growth and survival of microorganisms in food products and the application of physical, chemical and biological treatments for microbiological control of food products;
- The main microbial species involved in the fermented food productions and the meaning of a “starter colture”
- The main food related deseases due to the consumption of microbiological alterated foods;
- Food infections, intoxications and toxinfections;
- Differences between all the microorganisms responsible of food alterations;
- Main european regulatons on food safety and food hygiene;
- The Hazard Analysis and Critical Control Point system (HACCP): origins and evolution;
- HACCP principles and their applications in food companies;
- Hints of specific standards in food safety and quality.
Core Documentation
TEXTBOOK: Alimenti, microbiologia e igiene, di Johannes Krämer – EDITORE Tecniche Nuove - ISBN: 978-88-481-2471-3lecture notes will be provided
Type of delivery of the course
lectures will be online, due to pandemica situationType of evaluation
the oral exam will focus on questions related to the topics addressed during the lectures