MICROBIOLOGY OF FERMENTED FOOD

The course aims to provide theoretical and practical skills on fermentation processes related to the use of microorganisms; to the development and formulation of starter cultures to be used for the standardization of the food fermentation process.

The course includes 35 frontal hours (or remote) and 42 hours of laboratory didactic visits. In addition, group work is planned which will be presented in ppt format.

The exam modality is ORAL (O).

The evaluation elements will concern: the relevance of the answers to the questions posed, the quality of the contents, the ability to connect with other topics covered by the program, the ability to report examples, the technical language properties and the student's overall expressive ability during the presentation of group work activities.

Lectures and exercises (classroom and company), also on line

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.

Main fermentations. Role of microrganims in the production of fermented foods. Lactic acid bacteria, yeasts and moulds for food application. Starter cultures. Selection criteria for starters; factors influencing the growth of microrganims in food. Primary and secondary metabolities of fermentation. Probiotics, prebiotics and functional foods. Main fermented foods: fermented milk, cheeses, sourdough, cured meats, fermented olives, beer, wine.Student's ppt presentation. Practical course.

Microbiology and technology of fermented foods. Hutkins ed. 2006. Blackwell Publishing. ISBN-13: 978-0-8138-0018-9; ISBN-10: 0-8138-0018-8/2006.

“Probiotics and Prebiotics: Scientific Aspects”. Gerald W. Tannock. ISBN 978-1-904455-01-1.