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
-Microorganisms involved in food processing and their influence on food quality and safety;
fermented food production; starter culture, spontaneous or inoculated fermentation
-Presence, growth and survival factors of microorganisms in foods
-Physical and chemical contamination in food; Supply chain contaminants; Drug and
pesticide residues, improper use of additives
-Biological risk, the most common MTAs: difference between infections, intoxications, and
foodborne toxins
-Foodborne diseases of viral origin
-Mycotoxins
-The importance of safe water in food industry
-European food hygiene regulations
-Biological risk prevention in the food sector: physical, chemical and biological treatments
-Hygiene in production and distribution workplaces: structural requirements of working
environments
-The HACCP system: application within food companies, practical exercises on drafting selfcontrol
plans and allergen books
-Quality planning and control; the good hygiene practices (GMP); ISO 22:000 standard
Erasmo Neviani, Massimo Vincenzi
- “Brock. Biologia dei microrganismi” di John M. Martinko e Michael T. Madigan
- Pubblicazioni dell’OMS, ISS, EFSA, linee guida delle ASL di Roma
- Eventuali casi studio specifici
- Dispense in powerpoint che verranno fornite agli studenti
Programme
Relation between food and microorganisms.-Microorganisms involved in food processing and their influence on food quality and safety;
fermented food production; starter culture, spontaneous or inoculated fermentation
-Presence, growth and survival factors of microorganisms in foods
-Physical and chemical contamination in food; Supply chain contaminants; Drug and
pesticide residues, improper use of additives
-Biological risk, the most common MTAs: difference between infections, intoxications, and
foodborne toxins
-Foodborne diseases of viral origin
-Mycotoxins
-The importance of safe water in food industry
-European food hygiene regulations
-Biological risk prevention in the food sector: physical, chemical and biological treatments
-Hygiene in production and distribution workplaces: structural requirements of working
environments
-The HACCP system: application within food companies, practical exercises on drafting selfcontrol
plans and allergen books
-Quality planning and control; the good hygiene practices (GMP); ISO 22:000 standard
Core Documentation
- “Microbiologia dei prodotti alimentari” a cura di Giovanni Antonio Farris, Marco Gobbetti,Erasmo Neviani, Massimo Vincenzi
- “Brock. Biologia dei microrganismi” di John M. Martinko e Michael T. Madigan
- Pubblicazioni dell’OMS, ISS, EFSA, linee guida delle ASL di Roma
- Eventuali casi studio specifici
- Dispense in powerpoint che verranno fornite agli studenti
