Food Applied Microbiology
Learning outcomes of the course unit
The course provides the elements of food microbiology necessary to understand the significance of the presence of different microbial species in different food products. During the course, the student must achieve the ability to understand, study, elaborate and discuss works and "case studies".
The student will have to achieve the ability to understand the meaning of microbial contamination of food.
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.
Knowledge of General Microbiology and Food Microbiology elements
Course contents summary
The course will deal with industrial examples relating to the significance of the presence of different microorganisms in food.
Aspects related to safety and quality will be evaluated
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, A.Farris, M.Gobbetti, E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
Dispensa Appunti del corso Prof. Neviani
The lessons will be held in recorded form.
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. Lesson and slides will be available on line. Basis and applications of industrial food microbiology will be discussed during lessons. The recorded lessons, the slides and the notes used to support the lessons will be loaded at the beginning of the course on the Elly platform
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 comprehension and elaboration capacity
Assessment methods and criteria
During the course there are periodic
lectures dedicated to classroom discussion with the students aimed at
verifying the learning status.
The final learning check will be carried out through a single written exam. Questions will be aimed to verify the
comprehension of the main themes presented during the course.
Each question will be evaluated in 30ths and the average of the votes in
the applications will constitute the final grade. The threshold of
sufficiency will be reached if the average achieved will be equal to or
higher than eighteen thirty. If it is not possible to take written exams in
person, the student's preparation will be verified through an oral exam in
remote mode (teams).