MICROBIAL CONTAMINANTS

The course of Microbial Contaminants aims to let the student know the effect of the presence and development of pathogenic, spoilage and virtuous microorganisms in food. In particular, it should develop the knowledge about the major diseases originating from microorganisms through the consumption of food and alterations of microbial origin of food. Students must know the intrinsic, extrinsic and implicit factors that influence the development and survival of microorganisms in food. The knowledge of these aspects will provide the essential elements for understanding the role of microorganisms in food production and their impact on food quality. The course aims to put the student in a position to draw conclusions about the effect of the presence and development of different microorganisms in food as defined in agreement with the specific objectives of the Master of Science in Food Gastronomy and of the food microbiology