The main educational goals of the course are:
1) the acquisition of knowledge regarding the concepts of quality and microbiological safety of foods
2) the acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector
3) the acquisition of knowledge of the reference legislation for the microbiological safety of foods
4) the acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbiological food quality and safety, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
1) the acquisition of knowledge regarding the concepts of quality and microbiological safety of foods
2) the acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector
3) the acquisition of knowledge of the reference legislation for the microbiological safety of foods
4) the acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbiological food quality and safety, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
teacher profile teaching materials
Topics covered:
• Microorganisms in food and complex microbial communities: genera of interest, virtuous (beneficial), spoiling, and pathogenic activities. Definition of food quality and safety.
• Virtuous (beneficial) microorganisms: Lactic Acid Bacteria (LAB), propionic bacteria, acetic bacteria, coagulase-negative cocci, yeasts, molds. Association with food. Relevant metabolic pathways in food microbiology. Starter cultures.
• Harmful microorganisms: spoilage organisms and pathogens.
• Approaches for studying food-relevant microorganisms: phenotypic methods.
• Microbiological methods: basic methods; advanced and rapid methods.
• Approaches for studying food-relevant microorganisms: molecular methods.
• Molecular techniques for microorganism identification at species and strain level: ribosomal DNA analysis, fingerprinting, sequencing.
• Culture-independent and metagenomic techniques applied to the study of complex microbial communities: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
• EFSA procedure for the identification and characterization of foodborne microorganisms. The QPS (Qualified Presumption of Safety) system.
• Control measures for spoilage microorganisms in food matrices.
• Shelf-life.
• Microbiological risk assessment.
• Microbiological criteria for food safety: food safety criteria (2-class and 3-class sampling plans); process hygiene criteria (indicator microorganisms).
• Classical and alternative reference methods for pathogen detection.
• Probiotics. Selection criteria for newly isolated probiotics.
• Cell cultures for the evaluation of probiotic activity.
• Biocontrol of pathogenic and spoilage bacteria: use of bacteriophages and bacteriocin-producing bacteria.
• The issue of antibiotic resistance and its implications for the quality and safety of fermented foods.
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Lecture slides
Lecture notes
Scientific articles
Programme
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.Topics covered:
• Microorganisms in food and complex microbial communities: genera of interest, virtuous (beneficial), spoiling, and pathogenic activities. Definition of food quality and safety.
• Virtuous (beneficial) microorganisms: Lactic Acid Bacteria (LAB), propionic bacteria, acetic bacteria, coagulase-negative cocci, yeasts, molds. Association with food. Relevant metabolic pathways in food microbiology. Starter cultures.
• Harmful microorganisms: spoilage organisms and pathogens.
• Approaches for studying food-relevant microorganisms: phenotypic methods.
• Microbiological methods: basic methods; advanced and rapid methods.
• Approaches for studying food-relevant microorganisms: molecular methods.
• Molecular techniques for microorganism identification at species and strain level: ribosomal DNA analysis, fingerprinting, sequencing.
• Culture-independent and metagenomic techniques applied to the study of complex microbial communities: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
• EFSA procedure for the identification and characterization of foodborne microorganisms. The QPS (Qualified Presumption of Safety) system.
• Control measures for spoilage microorganisms in food matrices.
• Shelf-life.
• Microbiological risk assessment.
• Microbiological criteria for food safety: food safety criteria (2-class and 3-class sampling plans); process hygiene criteria (indicator microorganisms).
• Classical and alternative reference methods for pathogen detection.
• Probiotics. Selection criteria for newly isolated probiotics.
• Cell cultures for the evaluation of probiotic activity.
• Biocontrol of pathogenic and spoilage bacteria: use of bacteriophages and bacteriocin-producing bacteria.
• The issue of antibiotic resistance and its implications for the quality and safety of fermented foods.
Core Documentation
MICROBIOLOGIA ALIMENTARE APPLICATA. L. Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana (2022)MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Lecture slides
Lecture notes
Scientific articles
Attendance
Attendance in this course is not mandatory, but it is strongly recommended.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.