Hygiene and food technology

The hazards of microbial contamination of foodstuffs of animal origin will be studied, together with appropriate strategies of prevention. The students will learn microbial analytical methods (ISO official methods) for aerobic plate count , Enterobacteriaceae count and Escherichia coli count. The analysis wuill be performed by the students themselves in the "Food Microbiology" laboratory.

Some of the most important foodborne diseases will be studied, i.e. Listeria monocytogenes, Verocytotoxin-producing Escherichia coli, Yersinia Enterocolitica, Enterobacter sakazakii, Staphylococcus aureus and Bacillus cereus infections.  The viral diseases by Calicivirus, Rotavirus, Hepatitis A virus, Hepatitis E virus and Poliovirus will be learned, because of their importance in human health and their trnsmission by foods.

The technology of milk will be studied. Cow raw milk composition will be studied, together with milk preservation technologies: pasteurization, sterilization, microfiltration. Studies on the most important Italian and European laws  concerning hygienic measures in milk production and distribution, milk safety and shelf-like of heat-treated milk will be carried on.