Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


MICROBIOLOGY AND MICROBIOLOGICAL CONTROL OF FOOD
MICROBIOLOGIA E CONTROLLO MICROBIOLOGICO DEGLI ALIMENTI

A.Y. Credits
2022/2023 8
Lecturer Email Office hours for students
Barbara Citterio Every day by appointment by email (barbara.citterio@uniurb.it)
Teaching in foreign languages
Course with optional materials in a foreign language English
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.

Assigned to the Degree Course

Nutritional Sciences (L-29)
Curriculum: PERCORSO COMUNE
Date Time Classroom / Location
Date Time Classroom / Location

Learning Objectives

The class has the dual purpose of providing basic and specific knowledge regarding the metabolic activities of microorganisms causing infection and food  poisoning. The laboratory credits will complement the theoretical part providing counting methodologies, isolation and identification of single microbial species or groups in different food matrices.

Program

1-Concepts of Microbiology

Structure of the prokaryotic  cell

Nutritional requirements of microorganisms

Reproduction of bacteria: cell division

Bacterial aerobic and anaerobic respiration and fermentation.

Bacterial spore and VBNC

Bacterial exotoxins and  lipopolysaccharide (endotoxin).

Growth strategies in comunity: Biofilm

Bacterial genetics:
-Bacterial chromosome
-Plasmids 
-Genetic recombinations (transformation, translation, conjugation)

Moulds and yeasts

2- Microorganisms in foods

Foodborne diseases

Manifestation of foodborne diseases

Infection and food poisoning 

Antimicrobial resistance

Main groups of microorganisms of food interest

Coagulase negative cocci

Spore-forming bacteria

Enterobacteria

Main pathogenic microorganisms for humans, transmitted with food chain, cause infections

Salmonella spp.

Campylobacter spp.

Listeria monocytogenes

Pathogenic Escherichia coli

Microorganisms responsible for food poisoning

Bacillus cereus

Staphylococcus aureus

Clostridium botulinum

Clostridium perfringens

Probiotics and Prebiotics

Functional foods

Functional fermented foods

Bridging Courses

Cell biology and human anatomy

Learning Achievements (Dublin Descriptors)

D1-Knowledge and  understanding ability: Knowledge of   the microbial importance and role especially in the food context. Understanding the specific words and language of this discipline.

D2-Ability to apply knowledge and understanding: Understanding the role of microorganisms in the development of infection and food  poisoning and their impact on food quality.

D3-Independent judgment: Understanding the role of microorganisms in food safety and assess the suitability of food for consumption.

Q4-Communicative ability: Ability to use correctly and appropriately scientific language and specific vocabulary of food microbiology, and to illustrate and communicate orally and in writing the acquired concepts.

D5.Learning capability: 

The student must demonstrate that he / she is able to:

- maintain a contradiction with people of equal preparation and expertise in different themes, regulatory, scientific and procedural;

-illustrate and discuss in groups strategies for the control of microorganisms in the food sector.

Teaching Material

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

Supporting Activities

Possible seminars agreed upon with students


Teaching, Attendance, Course Books and Assessment

Teaching

Frontal lectures

Laboratory activities 

Attendance

Mandatory workshops

Course books

Dehò G., Galli E.   BIOLOGIA DEI MICRORGANISMI  Casa Editrice Ambrosiana (Text used for the general microbiology part)

Coccolin L., Gobbetti M., Neviani E. MiCROBIOLOGIA ALIMENTARE  APPLICATA  Casa Editrice Ambrosiana (Testo utilizzato per la parte relativa alla microbiologia degli alimenti)

Assessment

The final assessment will be by oral interview.  The purpose of the test is to verify the acquired knowledge and to evaluate the ability to correlate the various topics discussed in the course (descriptors 1 and 2), communication skills (descriptor 4) and the ability to solve practical problems (descriptors 3 and 5). Responses will be judged on the basis of the knowledge of the subject, the display capacity and the language used as the correct and appropriate scientific terminology.

Additional Information for Non-Attending Students

Attendance

Mandatory workshops

Course books

Dehò G., Galli E.   BIOLOGIA DEI MICRORGANISMI  Casa Editrice Ambrosiana (Text used for the general microbiology part)

Coccolin L., Gobbetti M., Neviani E. MiCROBIOLOGIA ALIMENTARE  APPLICATA  Casa Editrice Ambrosiana (Testo utilizzato per la parte relativa alla microbiologia degli alimenti)

Assessment

The final assessment will be by oral interview.  The purpose of the test is to verify the acquired knowledge and to evaluate the ability to correlate the various topics discussed in the course (descriptors 1 and 2), communication skills (descriptor 4) and the ability to solve practical problems (descriptors 3 and 5). Responses will be judged on the basis of the knowledge of the subject, the display capacity and the language used as the correct and appropriate scientific terminology.

« back Last update: 19/07/2022

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