FOOD MICROBIOLOGY

The course will be structured as a didactic path that will lead the students to acquire the basic knowledge on the biology of microorganisms to understand the interactions between contaminating microorganisms and technological parameters of foodstuffs, and the role of microorganisms during production/storage/feeding equipment.

Face-to-face or distance lectures (42 hours) and exercise sessions (individual or group activity; 42 hours). Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the Syllabus.

The course consists of an introductive section, which provides a general overview of prokaryotic (bacteria) and eukaryotic (yeasts and molds) microorganisms, and of a section focused on microbiological issues of food sector, with particular attention paid to the role of microorganisms in food products. Topics covered will be the intrinsic and extrinsic parameters capable of constraining the growth of microorganisms in foodstuffs, the determination of microorganisms in foodstuffs, the application and management of HACCP system, the tools for controlling the microbial growth. In addition, the role of microorganisms in fermented foods and beverages will be addressed, considering as case studies the dairy products, leavened bakery products, table olives, salami, wine and beer.

1. Biavati B., Sorlini C. Microbiologia generale e agraria. Casa Editrice Ambrosiana.Seconda edizione

2. Farris G.A., Gobbetti M., Neviani E., Vincenzini M. Microbiologia dei prodotti alimentari. Casa Editrice Ambrosiana.