THE COURSE WILL ILLUSTRATE THE METHODS FOR THE DETECTION AND QUANTIFICATION OF THE MICROORGANISMS FOUND IN FOOD, INCLUDING ANY PATHOGENS IN RELATION TO THE PRODUCTS CHARACTERISTICS AND LIMITATIONS ARISING FROM THE REGULATIONS. IN LABORATORY EXERCISES STUDENTS WILL PERFORM SOME OF THE MOST COMMON MICROBIOLOGICAL ANALYSIS OF FOODS IN ORDER TO DETERMINE THE MICROBIAL LOAD AND THE SUITABILITY OR NOT FOR HUMAN CONSUMPTION.
teacher profile teaching materials
-Control of microorganisms in foods.
-Food safety: legislative aspects.
-Sampling techniques.
-Microbiological analysis of foods.
-Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms.
-Research of the main foodborne micro-organisms.
-Identification of microorganisms on phenotypic and molecular basis.
-Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
-Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Bacteriophages as biocontrol agents and applications in food microbiology.
-Resistance to antibiotics and implications on the quality and safety of fermented foods.
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides
Scientific articles
Programme
-Description of the main foodborne micro-organisms.-Control of microorganisms in foods.
-Food safety: legislative aspects.
-Sampling techniques.
-Microbiological analysis of foods.
-Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms.
-Research of the main foodborne micro-organisms.
-Identification of microorganisms on phenotypic and molecular basis.
-Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
-Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Bacteriophages as biocontrol agents and applications in food microbiology.
-Resistance to antibiotics and implications on the quality and safety of fermented foods.
Core Documentation
MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides
Scientific articles
Type of delivery of the course
Attendance in this course is not mandatory. The course is structured in 38 hours of taught classes and 18 hours of laboratory exercises, for a total of 48 hours of teaching (6 CFU). Lessons are given at a frequency of twice a week in classroom through the presentation of powerpoint slides.Type of evaluation
The aim of final examination is to verify the learning impact as well as the reasoning skills acquired by the student. The final grade is expressed in thirtieths (minimum grade 18/30, maximum grade 30/30 cum laude) The evaluation consists of an oral test. The exam allows to verify the achievement of the objectives in terms of acquired knowledge and competences as well as communication skills. The correct use of language, the public speaking ability and the critical capacity in addressing food microbiological quality and safety issues are also evaluated. teacher profile teaching materials
During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.
Programme
The course will focus on the methods used for the detection and quantification of microorganisms in food samples, including pathogenic bacteria, according to the intrinsic properties of different food samples and the operating procedures specified by international standards. Emphasis will be given to European regulatory requirements and voluntary standards. Traditional microbiological methods, referred by law as reference methods for the evaluation of food quality and safety, will be analyzed in detail. Special attention will also be dedicated to alternative methods recently in use or under investigation for the analysis of food samples including biochemical, immunological and genetic methods. The advantages and drawbacks linked to the different approaches will also be analyzed.During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.
Type of delivery of the course
The oral exam consists of questions about the topics of the program. IN THE COVID-19 EMERGENCY, ALL PROVISIONS REGULATING THE STUDENT ASSESSMENT METHODS WILL BE IMPLEMENTED. In particular, for the period in which the university will limit social aggregation in the classrooms, the exams will consist EXCLUSIVELY of an oral test that can be carried out in a mixed mode: either face-to-face or online, through the Teams platform, for those who apply.