Aims of this course is to reach the basic knowledge concerning the role of different microoorganisms use in the industrial processes of cheesemacking.
During lessons the student will improve his knowledge studying and discussing practical and theoretical "study cases" concerning the main cheesemacking processes
The final goal of this course is to provide the 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 in Food Science and to microbiological area teaching field
Basic knowledges of microbiology and food microbiology
Mucchetti G., Neviani E. (2006): “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Ed Tecniche Nuove (Milano) ISBN 8848118178
Farris G.A., Gobetti M., Neviani E., Vincenzini M. (2012): Microbiologia dei Prodotti Alimentari. Zanichelli editore Spa/CEA Casa Editrice Ambrosiana, ISBN 978-8808-18246-3
Randazzo C. L., Caggia C. , Neviani E. (2013): Cheese Ripening: Quality, Safety and Health Aspects. Nova Science Publishers. Hauppauge NY, USA.ISBN – 978-1-62417-032-4
The theoretical topics of the course are explained by means of lectures.
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 (business cases are discussed as examples of the main theoretical arguments of the course)" useful to understand and verify the state of comprehension 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.