MANAGEMENT OF MICROBE PROLIFERATION IN FOODS
Learning outcomes of the course unit
The course provides the knowledge for an understanding of biological processes of bacteria and in particular the aspects related to their growth and development.
The course provides the students with an acquaintance of the main aspects of microbiology in general. 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
Introduction to microbiology
Micro-organisms and their natural environment
Cell structure and function
Cell membrane and wall
Nutrition and culture
The microbial metabolism
Bacterial population growth
Main microbial groups in food
Yeasts 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 assessed by an oral examination.