Dairy microbiology
Learning outcomes of the course unit
knowledge of principal topics of dairy sector
Prerequisites
food microbiology
Course contents summary
Microorganism and dairy productions
lactic acid bacteria, starters, and cheese rippening
Microbial events during dairy processes
Italian and international cheeses
Recommended readings
Mucchetti G., Neviani E. (2006): “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Ed Tecniche Nuove (Milano) ISBN 8848118178
Teaching methods
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 dairy microbiology application fields.
Final examination will be carried out by an oral discussion
Assessment methods and criteria
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 dairy microbiology application fields.Final examination will be carried out by an oral discussion
