The course is intended to give further knowledge on food microbiology, with the aim to furnish the necessary cognitive instruments to face problems concerning the control of both virtuous and alterative microbiological processes in food industry.
Scientific papers from international literature available on web
Learning Objectives
Knolewdge acquired:
knowledge of technologic tools to face, with autonomy, the practical problem of indentification and characterization of microbial populations occurring in food processing, so controlling microbiological quality of foods.
Competence acquired (at the end of the course):
capability to use the technologic tools to control the microbial populations in food processing.
Skills acquired (at the end of the course):
to be able to control the microbiological quality of food processings and foods.
Teaching Methods
Credits: 6
Contact hours for lectures: 30
Seminars/excursions: 18
Further information
Frequency of lectures, practice and lab, although non compulsory, is strongly recommended
Type of Assessment
oral examination on the subjects of the programme
Course program
By taking into consideration specific case-studies chosen together with the attending students, some virtuous and/or alterative microbiological processes in food industry will be deeply investigated. In particular, for each case-study, up-to-date information will be given on current taxonomic position of occurring micro-organisms, their eco-physiology and role in food, and on available tools to control microbial growth or survival and activity.
Deepening seminars and helped study are included as didactic contact hours