MANAGEMENT OF MICROBE PROLIFERATION IN FOODS
Learning outcomes of the course unit
The course provides the knowledge for a real understanding of biological processes of bacteria and in particular the aspects related to the growth and development of them.
The course provides an understanding of the main phenomena that take place in the world of micro-organisms.
It allows the student to acquire the knowledge for understanding the physiology of microbial cells and the aspects related to the growth of bacteria in different habitats.
Course contents summary
micro-organisms and their natural environment
Cell structure and function
Cell membrane and wall
Nutrition and culture
The microbial metabolism
Environmental parameters that influence microbial development
Main microbial groups in food
Yeast and fungi
M. Madigan, J.M. Marimko, J. Parker. Brock. Biologia dei Microrganismi. Casa Editrice Ambrosiana
J.J. Perry, J.T. Staley, S. Lory. Microbiologia. Zanichelli
Audio-visual teaching material is used in the lectures. At the end of the course the knowledge acquired by the candidate will be tested by means of an oral examination.