The course aims to provide students with both the basic knowledge of microbiology and the essential elements to understand the impact of microorganisms in food quality.
In particular, we will examine the characteristics of microbial agents and their importance as agents of disease; we will also analyze the main food categories highlighting the microorganisms "virtuous" and those pathogens, emphasizing, in this case, the potential risks associated with the consumption of contaminated food.
The laboratory will enable students to acquire the skills necessary to implement the main microbiological analysis of food.

Introduction: importance of microbiology in food

Principles of microbiology:

-notions of microbial taxonomy

-cultivation of microorganisms

-structure of the bacterial cell, notions of metabolism, microbial growth, pathogenicity;

-structure of fungi, sexual and asexual reproduction, production of mycotoxins

Factors influencing microbial growth in food and notions on their control

Microorganisms involved in the food infection, food-poisoning and toxinfection

Notions of parasites related to food

Characteristics of viruses and prions that contaminate food

Main categories of foods:

Water

Food of animal origin and fish products

Food of plant origin

Bread and bakery products

Dairy products

Salami

Wine, beer

Ready to eat food

LABORATORY

Methods for microbiological analysis of food

Research of micro-organisms in food

Students are recommended to have passed Biochemistry examination

D1 Knowledge and understanding abilities 

The student must show to have acquired the main tools needed to understand the role of useful, harmful and pathogenic foodborne microorganisms.

D2 Applying knowledge and understanding

The student must show the ability to recognize and apply the cognitive tools and the methodological accuracy of Food Microbiology in order to practice several activity indirectly linked to health safety.

D3 Independent judgment

The student must show the ability to update their knowledge by consulting scientific publications in Food Microbiology sector

D4 Communication skills

The student must show the ability to utilize in the professional field the basics gained during the course; the ability to independently evaluate the results of investigations aimed to clarify the involvement of microorganisms in food staff.

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Teaching

Lectures

Mandatory practical laboratory

Course books

Galli Volonterio A.: Microbiologia degli alimenti - Casa Editrice Ambrosiana

Farris G. A. e coll: Microbiologia dei prodotti alimentari - Casa Editrice Ambrosiana

Wessner et al.: Microbiologia Casa Editrice Ambrosiana

Antonelli G. e coll.: Principi di Microbiologia Medica- Casa Editrice Ambrosiana

Assessment

Oral examination

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.