FOOD MICROBIOLOGY (1¦ FORM)
Learning outcomes of the course unit
The course provides the elements of general microbiology needed to understand the meaning and role of microorganisms in food production. Through the study of cellular and metabolic characteristics of microorganisms in food, the course presents the potential for development and control of microorganisms in food products and processes. The course also explores the industrial use of microorganisms through the technology of industrial fermentation processes.
During lessons the student will improve his knowledge studying and discussing pratical and theoretical "study cases" concerning the main topics of the lessons
The final goal of this course is to give students intellectual tools in order to judge and comprehend the main topics of food industrial microbiology according to the main goals of the Corso di laurea magistrale
Course contents summary
The micro-organisms and their natural environments and the impact of microorganisms on humans
• Structure and functions of microbial cells: prokaryotic cells and bacteria, yeasts, molds and eukaryotic cell
• Mechanisms of transport of nutrients to the microbial cell
• Classification of microorganisms according to the different energy sources and to the different uses of energy (phototrophic and chemiotrophic; general description of possible microbial degradation pathways of glucose, aerobic respiration/ anaerobic fermentation);
• Growth and kinetics of microbial growth: cell division, Evaluation of microbial growth; Effect of environmental stress and cellular response to physical, chemical and biological factors. Colonization of matrices, biofilm formation
• microbial taxonomy: classification criteria and the basic concepts of microbial phylogeny
• Microbial growth, survival and death of microorganisms in food
• Preservation of foods: physical, chemical and biological factors
• HACCP "risk analysis" and microbiological criteria
• Predictive models and "Risk Assessment"
• Heat treatments, "hurdle technology" and "mild technologies"
• Use of industrial microorganisms
Principles of fermentation technology (batch cultures, cultures Feedbatch, Continuous cultures)
Industrial processes and products (upstream, fermentation, downstream)
Design of fermenter (instrument and control)
• Production of biomass
• Production of metabolites (citric acid, amino acids, antibiotics, enzymes ....)
• Phases of an industrial bioprocess
• Up stream, process stream down
• The fermenter and controls
• Pilot fermenter and industrial fermentation
• Batch Fermentation
• Fermentation in fed-batch
• Continuous Fermentation
• Monod equation and management of fermentation processes
• Scaling up of fermentation processes
• Modelling the industrial fermentation processes
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, A.Farris, M.Gobbetti, E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
Lesson Notes - Prof. Neviani
The theoretical topics of the course are explained by means of lectures and will be carried out with the help of slides that represent educational material for students. Slides will be available on line. Basis and applications of industrial food microbiology will be dicussed during lessons.
The study, elaboration and discussion of specific "study cases (exercises and business cases)" are proposed on the practical parts of the course and could permit to verify the student comprehention and elaboration capacity
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. During the course, some lessons will be devoted to student presentation and discussion of "study cases" usefull to understand and verify the state of comprehention and the elaboration capacity reached concerning industrial microbiology application fields.
Final examination will be carried out by a written test, either in form of multiple choices or open questions. The final evaluation will depend on the percentage of correct answers.
"Food microbiology - first part" course is a part of course and contribute to 66% of the final evaluation of the student