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;
- Defferences between all the microorganisms responsible of food alterations;
- Food production processes hints in different food matrices;
- Spontaneous and inoculated fermentazion processes;
- The Hazard Analysis and Critical Control Point system (HACCP): origins and evolution;
- HACCP principles and their applications in food companies;
- European main regulations in food safety and quality;
- Hints of specific standards in food safety and quality;
- Codex Alimentarius and EFSA
EDITORE Tecniche Nuove - ISBN: 978-88-481-2471-3
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;
- Defferences between all the microorganisms responsible of food alterations;
- Food production processes hints in different food matrices;
- Spontaneous and inoculated fermentazion processes;
- The Hazard Analysis and Critical Control Point system (HACCP): origins and evolution;
- HACCP principles and their applications in food companies;
- European main regulations in food safety and quality;
- Hints of specific standards in food safety and quality;
- Codex Alimentarius and EFSA
Core Documentation
Alimenti, microbiologia e igiene, di Johannes Krämer –EDITORE Tecniche Nuove - ISBN: 978-88-481-2471-3
Type of delivery of the course
LecturesType of evaluation
The oral exam consists of questions about the topics of the program