FOOD HYGIENE AND INDUSTRIAL MICROBIOOGY

Knowledge of: Microorganisms structure, physiology, genetic and metabolism , Microbial growth, survival and metabolites production DNA, RNA and protein expression. Genetic modification of prokaryote and eukaryote cells Intrinsic and extrinsic enviromental factors affecting microbial growth and phenotype expression
The course is aimed to give a critical insight about the microbiology applied to food systems and food industry. The possible applications (i.e. formulation of innovative products, shelf life determination, evaluation of safety, HACCP, risk analysis, etc.) will be discussed. The most important statistical and mathematical instruments available will be analyzed in relation to the interpretation of resultsand their significance
The different sections in which the course is subdivided will be structured in theorical lessons and practical examples regarding food fermentations and food microbiology. In particular, case studies will be proposed inherent to microbial growth under different conditions, death kinetics following sanitizing treatments (thermal and not thermal), shelf life evaluation of foods and growth of pathogenic bacteria or toxin production.