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
1. Microbiology: basic concepts
2. Structure and function of microbial cells. Prokaryotes and Eukaryotes
3. Microbial metabolism. Nutrition and energy production
4. Microbial growth: principles and measurement methods; control of microbial growth
5. Molecular microbiology.
a. Bacteriophages
b. Bacteria genetics; horizontal genetic transfer, HGT
6. Metabolism regulation
7. Microbial genomic
Food microbiology: Special section
1. Microorganisms in food: role (virtuous, spoiling, pathogenic); contaminations
2. Ecology and physiology of microorganisms in food: environmental factors affecting microbial development; microbial interactions
3. Quantitative and qualitative microbial determination in food: sampling, numbering, isolation, identification, typing, culture-independent methods
4. Control of microbes in food: principles and methods
5. Microorganisms of food interest: the main groups; taxonomy
6. Foodborne diseases: responsible microorganisms; infections and poisonings
7. Microbial fermentations: role in food transformation processes
8. Human intestinal microbiota; probiotics
Insights into some topics covered in class on scientific articles from peer reviewed journals.
Laboratory exercises
Two practice exercises in microbiology laboratory aimed to analyse bacterial presence in food samples.
Programme
Food microbiology: General section1. Microbiology: basic concepts
2. Structure and function of microbial cells. Prokaryotes and Eukaryotes
3. Microbial metabolism. Nutrition and energy production
4. Microbial growth: principles and measurement methods; control of microbial growth
5. Molecular microbiology.
a. Bacteriophages
b. Bacteria genetics; horizontal genetic transfer, HGT
6. Metabolism regulation
7. Microbial genomic
Food microbiology: Special section
1. Microorganisms in food: role (virtuous, spoiling, pathogenic); contaminations
2. Ecology and physiology of microorganisms in food: environmental factors affecting microbial development; microbial interactions
3. Quantitative and qualitative microbial determination in food: sampling, numbering, isolation, identification, typing, culture-independent methods
4. Control of microbes in food: principles and methods
5. Microorganisms of food interest: the main groups; taxonomy
6. Foodborne diseases: responsible microorganisms; infections and poisonings
7. Microbial fermentations: role in food transformation processes
8. Human intestinal microbiota; probiotics
Insights into some topics covered in class on scientific articles from peer reviewed journals.
Laboratory exercises
Two practice exercises in microbiology laboratory aimed to analyse bacterial presence in food samples.
Core Documentation
Two textbooks are adopted, for the general part Madigan et al. Brock, and for the special part Cocolin et al. (see reference bibliography). Indications on the chapters and paragraphs in reference to the topics covered are provided in class. The presentations of the lessons are available on Moodle. For further information, scientific articles in English are recommended in class. Special handouts are provided for the exercises.Reference Bibliography
Madigan et al. Brock - Biologia dei microrganismi (XIV edizione). Pearson Italia (Milano), ISBN 9788891906298. Cocolin et al. Microbiologia alimentare applicata. CEA Casa Editrice Ambrosiana, ISBN 978-88-08-12007-6.Attendance
In consideration of the way the program is run, attendance is required and mandatory to access the laboratory.Type of evaluation
At least two questions are asked on the general part of the microbiology program and two on the special part of food microbiology, with possible links between the various topics. The knowledge acquired, the exposure, the ability to connect different topics also in reference to other subjects already covered, and to use what has been learned for practical applications are evaluated.