MICROBIOLOGY OF DAIRY AND MEAT PRODUCTS
Learning outcomes of the course unit
The course provides the elements of microbiology necessary to understand the meaning and role of microorganisms in the production of fermented foods, with particular reference to fermented meat products and fermented milk derivatives. Through the study of the cellular and metabolic characteristics of microorganisms in food, the course presents the potential for development and control of microorganisms in products and processes. During the course, the student must achieve the ability to understand, study, elaborate and discuss works and "case studies" developed in relation to the course contents. Through the lectures held during the course, the student will acquire the methods and knowledge necessary to describe the industrial fermentation systems of the food industry. Through the practical exercises carried out in the classroom regarding some topics of the program, students will learn how to apply the knowledge acquired in a context that simulates industrial reality through discussion of case studies. The course aims to achieve independent judgment, communication and learning skills in accordance with what is defined in the specific objectives of the Degree Course
The student at the end of the course must be able to understand and critically evaluate the meaning, the technological role and the potential innovative applications of the microorganisms characteristic of the fermentation processes of meat and milk and, using the acquired knowledge, must be in able to analyze existing processes and plants from a microbiological point of view, evaluating their performance, adequacy and possible improvements both in terms of performance, safety and quality.
Basic knowledges of microbiology and food microbiology
Course contents summary
Microorganisms, their natural environments and the impact of microorganisms on humans
Structure and functions of the microbial cell: bacteria and the prokaryotic cell, yeasts, molds and the eukaryotic cell
Transport mechanisms of nutrients needed by the microbial cell
Microbial classification according to different sources of energy and different uses of energy (chemotrophic and phototrophic; general description of the possible pathways of microbial degradation of glucose; aerobic / anaerobic respiration, fermentations);
Microbial growth and development kinetics: Cell division; Evaluation of microbial growth; Effect of environmental stresses and cellular response to physical, chemical and biological factors; Colonization of matrices; Biofilm formation
Microbial taxonomy: classification criteria and basic concepts of microbial phylogeny
Industrial use of microorganisms in the fermented food indudtries
Fermentation of meat products and dairy products
Main microbial species and their technological significance.
Aspects related to the safety and quality of fermented meat foods and dairy products
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, A.Farris, M.Gobbetti, E.Neviani, M.Vincenzini - ed. Ambrosiana Milano(2012)
“MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Mucchetti G., Neviani E. (2006)
Ed Tecniche Nuove (Milano)
The teaching will be carried out through frontal lessons using slides that
represent teaching material made also available online in pdf format for
students. If it is not possible to hold the lessons in person, the lessons will
be carried out in live streaming or recorded and uploaded on the elly
platform, to guarantee students the opportunity to complete the training
course. In the case of remote lessons, video materials and readings will
be used to accompany what is covered in the lessons. In both cases,
there are moments of discussion with the students to clarify and fix the
most important topics
Assessment methods and criteria
At the end of each part of the course 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
, 1,0 h long, organized in open or closed questions. Questions will be aimed to verify the
comprehension of the main themes presented during the two courses.
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).