FOOD MICROBIOLOGY
Learning outcomes of the course unit
The aim of the course is to provide an overview and basic knowledges of microbial presence and growth in foods
Course contents summary
Principles of basic microbiology
Microrganisms: structure, physiology and metabolism
Microrganism involved in food production, food spoilge and food poisoning
Intrinsic and extrinsic enviromental factors affecting microbial growth
Priciples which influence microbial growth, survival and death in Foods
Food preservations: physical methods, chemical methods, and biologically based methods
Thermal processing, hurdle technology, and mild technology
Predictive modelling of microbial growth
Methods for detection and analysis of microrganisms in food
Hygiene in the food industry and foodborne disease
Non fermented foods (Meat, poultry, fish, eggs, vegetables, fruits, milk and non alcoholic drinks)
Fermented foods (Dairy products, fermented vegetables, beer, wine, bakery products, and sausage)
Prebiotics and probiotics
Recommended readings
FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS; Doyle, M.P., Beuchat, L.R., Montevilli, T.J. (2001) , ed. ASM Press, Washington, D.C
MICROBIOLOGIA DEGLI ALIMENTI; Galli Volontario, A (2005) , ed. Ambrosiana, Milano
Teaching methods
oral teaching
and laboratory lessons
