The course is intended to give basic knowledge on the role of micro-organisms in transformation, preservation and alteration of food of plant as well as of animal origin, with emphasis to wine microbiology.
Microbiologia dei prodotti alimentari. (Ed. CEA, 2012).
Microbiologia del vino. (Ed. CEA, 2005).
knowledge of micro-organisms, their physiology and metabolic activities, virtuous and/or pejorative in food, with emphasis for fermented foods.
Competence acquired (at the end of the course):
capability to identify the most important microbial species, virtuous or contaminating, and the environmental conditions which favour or hinder microbial growth in foods
Skills acquired (at the end of the course):
to be able to identify, throughout food processing, critical points where it is possible to act in order to hinder the occurrence of spoilage micro-organisms and to favour the development of virtuous microbial populations.
Courses to be used as requirements:
Courses required: General microbiology
Courses recommended: 1) Biochemistry and principles of nutrition
Frequency, although non compulsory, is strongly recommended
Type of Assessment
Definitions; historical outline and role of micro-organisms in the food industry. Ecology and physiology of the microbial genera of major interest for the food field. Effects of intrinsic and extrinsic factors on microbial growth in food. Physical and chemical methods to restrict microbial growth in food. Rapid methods to count and to identify micro-organisms in food. Microbial starter cultures: selection, maintenance and propagation of selected strains. Microbiology of food of animal origin: salami, milk, yogurt and probiotc products, cheese defects of microbial origin. Microbiology of food of plant origin: coffee, sauerkraut, table olives, bread and baking products. Wine microbiology: carbon and nitrogen metabolism in yeasts and lactic acid bacteria; microbial growth during winemaking; factors affecting microbial growth in grape musts and wines; principles of strain selection in oenology; microbial spoilage of wine.
Exemplifying seminars on topics in programme; lab practices on microbiological analysis of foods.