MICROBIOLOGY OF TYPICAL PRODUCTS
Learning outcomes of the course unit
The course will provide the essential elements for understanding the role of microorganisms in food production and their impact on food quality. In particular the microbiological aspects of main Italian local products will be studied.
The course will familiarise the student with the main aspects of microbiology and foods, with particular reference to local Italian products, so the prerequisites are a knowledge of microbiology in general.
Course contents summary
The microbiological quality of foods. The microorganisms in fermented and non fermented foods: the role and types of fermentations at work on microorganisms. Microorganisms in foods: bacteria, yeasts and moulds. Microorganisms as indicators of process and contamination. Pro-technological microorganisms, modifiers, pathogens. Contamination and growth of microorganisms in foods. Local products: microbiological aspects. Basic concepts of the transformation of foods via fermentation, with particular reference to local products.
Jay J.M., Loessner M.J., Golden D. A. “Microbiologia degli alimenti”. Springer (2009).
Galli Volonterio A. “Microbiologia degli alimenti”. Publishing House Ambrosiana (2005).
•Tiecco G., Igiene e tecnologie degli alimenti , Bologna, Edagricole, (2001).