GENERAL AND FOOD MICROBIOLOGY

Learning Objectives

• General Microbiology

  To acquire basic knowledge of microbiology oriented toward agricultural and food sector, through the study of microbial morphology, physiology and taxonomy, the study of the interactions of microorganisms among themselves, with other living organisms and with the environment, of principles and techniques of microbial cultivation and control. The laboratory activities aim at the acquisition of competences and expertise for working in a microbiology laboratory.

• Food Microbiology

  To have knowledge about factors and process steps that affect the growth of the most relevant micro organisms on foods. To know the scientific basics required to draft and apply an HACCP system and to understand, through the basic principles of microbiological risk analysis, the risk management. The goal of this course is also to provide the ability to carry out autonomously bibliographic researches regarding scientific topics and lows and the most common food microbiological analysis.

Course Structure

• General Microbiology

  Face-to-face or distance lectures (35 hours) and exercise sessions (14 hours; individual or group activity). Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

• Food Microbiology

  Lectures and exercises (classroom and company), also on line

  If teaching is done in mixed or remote mode, specific changes to the program may need to be made.

Detailed Course Content

• General Microbiology

  Prokaryotes and eukaryotes: cell structures and functions. Elements of virology. Cell division and microbial growth. Environmental factors affecting the microbial growth. Microbiological techniques: optic and electronic microscopy. Microbial control by physical and chemical agents. Nutrition, laboratory cultures and microbial metabolism. Microbial taxonomy. Viruses. Microrganisms of agronomic, food and environmental interest.

• Food Microbiology

  Concept of food safety - Sources of contamination of foods - Microorganisms found in foods - Growth of food microorganisms - Factors (intrinsic, extrinsic and of process) that affect microbial growth (pH - Aw - oxygen concentration - biological structures - temperature - gaseous concentration). Barrier or hurdle concept - HACCP (decision tree - CCPs - quantitative CCPs) - Microbiological risk concept - Risk analysis and risk characterization (dose-response assessment - exposure assessment) - Procedures for obtaining experimental data about food safety (challenge testing, theoretical and practical aspects; predictive microbiology; worst-case test) - Risk management - Risk communication.

Textbook Information

• General Microbiology

  1. Biavati B., Sorlini C. Microbiologia generale e agraria. Casa Editrice Ambrosiana.Seconda edizione

  2. Madigan, Martinko, Bender, Buckley, Stahl. BROCK Biologia dei microrganismi. Quattordicesima edizione. Pearson.

• Food Microbiology

  The lecturer provides the materials through the STUDIUM platform (studium.unict.it). For the study of the discipline the student can consult any text in the food microbiology field.

  The following texts are recommended: Text 1: "Microbiology of Foods". JM Jay, MJ Loessner, DA, Golden. Springer. ISBN ISBN 978-88-470-0786-4 Text 2: "Food Microbiology" A Galli Volonterio, Ambrosian Publishing House ISBN 88-408-1321-7 Text 3: "Applied Microbiology to Food Industries" L Cocolin, G Comi. Arachne Publisher. ISBN 978-88-548-1109-6