Microbiology of processed foods
Learning outcomes of the course unit
The course aims to know the biological phenomena behind the use of virtuous microorganisms for the production of the main fermented foods. The knowledge of the principles of food processing obtained by fermentation will allow the student to understand the concepts of the interactions which occur between process technology and microorganisms used in the production of fermented foods healthy and of high quality. The knowledge acquired will enable students to learn how to control the growth of microorganisms necessary for the production of fermented foods both in industrial and in typical productions in spontaneous and driven fermentations. Particularly the students will be able to comprehend the meaning of presence and development of microorganisms in fermented food when they are added as starter or they are naturally present in raw material recognizing the role of autochthonous microorganisms. The course aims to put the student in a position to draw conclusions about the effect of the presence and development of microorganisms with technological attitude in agreement with the specific objectives of the course and in agreement with the area of food microbiology.
The student should be able to appropriately utilize the scientific language and the specific lexicon of food microbiology, showing the ability to describe and transfer in oral and written form the acquired concepts.
Knowledge of basic aspect of microbiology and food microbiology
Course contents summary
The first lessons are about general aspect relating to spontaneous or guided fermentation as food processing method.
The second part of the course covers the knowledge of the main players of the microbial fermentation: lactic acid bacteria and yeasts and their use as natural or selected starter
The third part of the course deals with the characteristics and microbial dynamics responsible for the production of the main fermented foods of animal and vegetable origin
Presence of microorganisms in fermented food: Lactic acid bacteria, yeast, natural and selected starter.
Microorganisms in dairy products: fermented milk, yogurt and cheeses.
The microbiological role in wine production.
Yeast, lactic acid bacteria and mould in red win, white wine and special wine.
The microbiological role in bear production.
The microbiological role in meat fermentation.
The microbiological role in bread production, yeast and lactic acid bacteria.
The microorganism involved in vinegar and balsamic vinegar production.
Other vegetal fermented food: role of microorganisms in soia products, olives, sauerkrauts, coffe and cacao
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246-
slides used during forntal lesson
The teaching will be carried out through frontal lessons using slides that represent teaching material made also available online in pdf format for students
Assessment methods and criteria
Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course. Final examination will be carried out by a written examination with open questions. Each questions will be evaluated in arrange between 18 and 30. The final evaluation will be obtained from the average achieved. The average achieved will be the same or more than eighteen in order to pass the exam
The teaching "Microbiology of Fermented Food" is integrated with the module "Microbiology of Fermented Food" and contributes to 50% of the final evaluation of the student
This course is offered also for "Microbiology of processed food" for Gastronomic Science