MICROBIOLOGY OF FUNCTIONAL FOOD
Academic Year 2023/2024 - Teacher: Cinzia CAGGIAExpected Learning Outcomes
The main objectives of the course are: provide knowledge on the main microorganisms related to food with
healthy attitudes; on the effects of these microrganisms on human health and on their interaction with the
intestinal microbiota.
At the end of the course the student should develop Knowledge and understanding, making judgments,
comunication as follow:
Knowledge and understanding - (Dublin 1)
At the end of the course the student must demonstrate knowledge and understanding of the main contents of
the course.
How is it verified? Oral exam.
Applying knowledge and understanding - (Dublin 2)
At the end of the course the student must demonstrate that he<7she is able to design a functional food with
probiotics and implement the resolution of any problems that may compromise the stability of the final
products.
How is it verified? Oral exam.
Autonomy of judgment - (Dublin 3)
At the end of the course the student must show to be able to formulate interpretative judgments based on the
acquired knowledge, about research activities extrapolated from scientific publications.
How is it verified? Oral exam after illustration of a scientific publication
Communication skills - (Dublin 4)
At the end of the course the student must demonstrate that he is able to choose and use the technical
terminology appropriately, adapting his oral and written forms of communication to the required level and
specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific
publication.
How is it verified? Production of a short paper in ppt format that summarizes a scientific article.
Lifelong learning skills - (Dublin 5)
At the end of the course the student must be able to keep their knowledge and skills up-to-date, grasping the
fundamental and relevant aspects of the course to undertake subsequent studies with a high degree of
autonomy.
How is it verified? In part, with an oral interview.
Course Structure
The teaching includes 28 hours of frontal (or remote) lessons and 28 hours of exercise classes.
If teaching is done in mixed or remote mode, specific changes to the program may need to be made.As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline.
It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or learning disorders), in the person of prof. Anna De Angelis.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
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
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:
Testo 1: “Microbiologia degli Alimenti”. JM Jay, MJ Loessner, DA, Golden. Springer. ISBN ISBN 978-88-470-0786-4
Testo 2: “Microbiologia degli Alimenti” A Galli Volonterio, Casa Editrice Ambrosiana ISBN 88-408-1321-7
Testo 3: “Microbiologia alimentare applicata” L Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana. ISBN 978-88-08-12007-6
Course Planning
Subjects | Text References | |
---|---|---|
1 | Introduzione al corso. Definizione di alimento e di prodotto alimentare. Definizione di sicurezza come safety e come security. | Materiale fornito dal docente Testo 1, 2 |
2 | Principio di precauzione. Sicurezza percepita. Sicurezza reale. I microrganismi di interesse alimentare. | Materiale fornito dal docente Testo 2 |
3 | Cenni sulle malattie di interesse alimentare: infezioni, intossicazioni e tossinfezioni alimentari | Materiale fornito dal docente |
4 | EFSA. Nozioni generali: competenze e ruoli. | Materiale fornito dal docente Testo 1 |
5 | Accordo SPS. Obiettivi di sicurezza alimentare. Definizione di ALOP. | Materiale fornito dal docente |
6 | Rapporto tra obiettivi di sicurezza e criteri microbiologici per gli alimenti nei paesi dell’Unione Europea e negli Stati Uniti. | Materiale fornito dal docente Testo 1 |
7 | La conservazione degli alimenti. Le contaminazioni microbiologiche degli alimenti. Contaminazioni primarie, secondarie, terziarie e crociate. | Materiale fornito dal docente Testo 2 |
8 | *Criteri microbiologici. Piani di campionamento: a due e a tre classi. | Materiale fornito dal docente |
9 | Lo sviluppo dei microrganismi negli alimenti. Distinzione tra microrganismi inerti, alteranti e patogeni. I microrganismi tecnologicamente e nutrizionalmente utili. | Materiale fornito dal docente Testo1 |
10 | *Teoria degli ostacoli e conservazione degli alimenti. Indicatori microbiologici. Indicatori di sicurezza. Indicatori di qualità. | Materiale fornito dal docente Testo 1 |
11 | *HACCP, cenni storici. Legislazione di riferimento. I sette principi dell’HACCP. Definizione di CCP. | Materiale fornito dal docente Testo 1 |
12 | *Albero delle decisioni. CCP quantitativi. Criteri di performance. | Materiale fornito dal docente Testo 1 |
13 | *Analisi del rischio. L’approccio sicurezza from farm to fork. Individuazione dei pericoli. Caratterizzazione del pericolo. | Materiale fornito dal docente Testo 1 |
14 | Stima dell’esposizione. Stima dose risposta. Fattori che condizionano la risposta degli individui all’esposizione ad un dato pericolo. | Materiale fornito dal docente Testo 1 |
15 | Approccio della sicurezza alimentare from fork to farm. Conclusioni. | Materiale fornito dal docente |
Learning Assessment
Learning Assessment Procedures
Verification of learning takes place through an interview that involves the presentation and discussion of a technical, group, risk analysis and implementation of a HACCP system in a food chain. The relevance of the answers with respect to the questions asked, the quality of the contents, the ability to connect between program topics, the ability to report examples, the technical language properties and the overall expressive ability of the student are assessed. Verification of learning can also be carried out electronically, is required. The assessment of learning of the course takes place through oral examinations.The student's preparation will be evaluated based on the following criteria: level of knowledge and deepening of the topics, properties of language and exposure, and reasoning skills developed by the student.
The final mark will be the average of the votes obtained in the single module, according to the following structure:
Unsuitable
Topic knowledge and understanding: Significant deficiencies.
Significant inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Using references: Completely inappropriate
18-20
Topic knowledge and understanding: Threshold level. Obvious imperfections
Analysis and synthesis skills: Barely sufficient capacity
Using references: Just appropriate
21-23
Topic knowledge and understanding: Routine knowledge
Analysis and synthesis skills: capacity of correct analysis and synthesis. Argues logically and coherently
Using references: Use standard references
24-26
Topic knowledge and understanding: Good knowledge
Analysis and synthesis skills: Has good analytical and synthesis skills. Topics are expressed coherently
Using references: Use standard references
27-29
Topic knowledge and understanding: Detectable neat knowledge
Analysis and synthesis skills: Has remarkable analytical and synthesis skills
Using references: Has delved into the topics
30-30L
Topic knowledge and understanding: Evident general knowledge
Analysis and synthesis skills: Has remarkable analytical and synthesis skills
Using references: Significant insightsth of the topics covered, properties of synthesis and exposition, and the student's ability to reason.