QUALITY AND FOOD SAFETY
Learning outcomes of the course unit
1) Knowledge and understanding. aspects of food processing that affect the quality and microbiological safety
2) Knowledge and understanding applied to grasp the major issues related to food safety and quality in order to correctly manage the choice of purchase and storage of the different types of food according to the different economic management realities.
3) Autonomy of judgment. Based on the economic-managerial differences in the marketing and promotion of food production and environmental systems, the student must be able to manage the shelf-life and safety of quality food products, whether they are typical, traditional or innovative.
4) Communication skills. The student must be able to communicate with experts or non-experts in the food production sector, and when initiated to work to superiors and / or customers, the microbiological aspects of food safety and quality
5) Ability to learn. Ability to consult bibliographic material, databases relating to the quality and microbiological safety of food. Ability to critically consult websites relating to the microbiological aspects of food
Course contents summary
The course deals with the aspects of food processing that affect quality and safety.
In particular the contents of the course concern the foods for which the involvement of microorganisms is important, the effect of their presence and their duplication during production and conservation.
For this purpose, some foods obtained from the transformation of raw materials both of vegetable and animal origin, both traditional and innovative, will be studied as model examples
Synthetic description of microorganisms, how the different types differ and how they can contaminate foods of plant and animal origin.
Modalities and effect of microbial development in food.
Microorganisms and food safety.
Examples of foods for which the presence and development of microorganisms affects safety.
Microorganisms and food shelf-life.
Examples of foods for which the presence and development of microorganisms are at the basis of alteration and condition shel-life.
Microorganisms and food quality.
Examples of foods for which the presence and development of microorganisms is the basis of characterization and quality
Since a single specific text is not available to the course contents, some in-depth texts are suggested.
- Michael T. Madigan, John M. Martinko Brock “Biologia dei microrganismi. Microbiologia generale, ambientale e industriale” (2016) Editore: Pearson. ISBN: 889190094X
- G. D'Ancona - M. Viganego – (2017) A. Molo INDUSTRIE AGROALIMENTARI - Principi, Tecnologie, Trasformazioni, Prodotti (Volumi 1 e 2), Ed REDA, Torino, Italia
- Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini “Microbiologia dei prodotti alimentari” (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246
The reference didactic material are the slides provided in class
The teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material, made available on Elly in pdf format for students. The lessons also include the discussion of examples of the most recent real cases through the Socratic heuristic lesson modality.
For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before each topic covered and not all together at the beginning of the course.
Group research is planned on specific topics that will be agreed during the lessons.
The content of the lessons is not included in a single specific text, therefore class attendance is essential to achieve the objectives of the teaching..
Assessment methods and criteria
At the end of the course, the learning level of the expected results will be verified for all the contents offered during the lessons.
The verification method is divided into two parts. A written test and an oral test to be taken one after the other on the same date of registration for the PARTIAL TEST on the ESSE3 system.
The first part is a written test formulated in order to establish the evaluation on the degree of achievement of the course objectives.
The written test consists of 31 closed-ended questions designed to assess the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point
The time available is 30 minutes
The correction of the written test takes place immediately after delivery.
The test is passed with the minimum mark of 18/30.
If the written test is not sufficient, the student is not entitled to take the oral test and must repeat the exam.
During the oral exam, the student must demonstrate that he can apply the acquired competence by answering questions posed by the teacher. The answer is also assessed on the basis of how the student is able to express himself correctly, with the scientific language appropriate to a student of a master's degree course.
The grade obtained in the oral test weighs 50% with that of the written test.
Group work is not compulsory but will be assessed taking into account the accuracy and depth of the research as well as the method of presentation and may increase the final grade.
Honors are awarded to those students who fully comply with the requirements. In addition, they must demonstrate a systematic knowledge of the subject, an excellent ability to apply the knowledge acquired, independent judgment and particular attention in using the appropriate terminology
The teaching method may be subject to changes depending on the health emergency