GENERAL AND FOOD MICROBIOLOGYModule GENETIC OF MICRORGANISMS
Academic Year 2026/2027 - Teacher: CINZIA CAGGIAExpected Learning Outcomes
The course will provide the fundamentals for understanding, interpreting, and managing the intrinsic, extrinsic, and process-related factors that influence the growth of microorganisms (both pathogenic and spoilage-causing) in foods. It will cover the basics of implementing HACCP plans and provide an introduction to microbiological risk analysis and management. Independent judgment will be fostered through practical examples and case studies. Communication and learning skills will be developed through the preparation and presentation of scientific reports and/or laboratory work.
Specifically, students are expected to acquire understanding, communication skills, and independent judgment as outlined below:
Knowledge and understanding – (Dublin 1)
By the end of the course, students must demonstrate knowledge and understanding of the course's core content.
ASSESSMENT METHOD: Technical report and oral exam.
Applying knowledge and understanding - (Dublin 2)
By the end of the course, students must demonstrate the ability to identify key critical control points in food production and determine the appropriate corrective actions to ensure the safety of the final product.
ASSESSMENT METHOD: Technical report and oral exam.
Autonomy of judgment - (Dublin 3)
By the end of the course, students must demonstrate the ability to form interpretive judgments based on the knowledge acquired; they must also be able to evaluate and interpret official data regarding foodborne illness cases at both national and international levels.
ASSESSMENT METHOD: Oral exam.
Communication skills – (Dublin 4)
By the end of the course, students must demonstrate the ability to use correct technical terminology, adapting their oral and written communication to the required standard and specific objectives when presenting their final work.
ASSESSMENT METHOD: Oral presentation of a final report on the implementation of an HACCP plan.
Lifelong learning skills - (Dublin 5)
By the end of the course, the student must demonstrate knowledge of the means and tools for keeping their knowledge and skills up to date and for undertaking further studies with a high degree of autonomy.
ASSESSMENT METHOD: Oral exam.
Course Structure
The teaching includes 21 hours of frontal lessons and 42 hours of exercise classes.
If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above to ensure consistency with the syllabus.
Required Prerequisites
Attendance of Lessons
Attending the classes is not mandatory, but strongly recommended, as it facilitates the learning process and contributes to the achievement of the learning objectives.
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.
Contribution of teaching to the goals of the 2030 Agenda for Sustainable Development. In particular, during the course, the issues related to the use of microorganisms as a strategy for achieving Goal 2: eradicate hunger in the world, achieve food security, improve nutrition and promote sustainable agriculture will be explored.
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 field of food microbiology.
| Author | Title | Publisher | Year | ISBN |
|---|---|---|---|---|
| JM Jay, MJ Loessner, DA, Golden. | Microbiologia degli Alimenti | Springer | 2009 | 978-88-470-0786-4 |
| A Galli Volonterio | Microbiologia degli Alimenti | Casa Editrice Ambrosiana | 2005 | ISBN 88-408-1321-7 |
| L Cocolin, M. Gobbetti, E. Neviani | Microbiologia alimentare applicata | Casa Editrice Ambrosiana. | 2022 | 978-88-08-12007-6 |
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Introduction to the course. Definition of food and food product. Definition safety and security. Precautionary principle. Perceived security. Real security. Microorganisms of food interest. | Material provided by the teacher Text 1, 2 |
| 2 | EFSA. General notions: skills and roles. SPS Agreement. Food safety objectives. Definition of ALOP. | Materiale fornito dal docente Testo 1 |
| 3 | Rapporto tra obiettivi di sicurezza e criteri microbiologici per gli alimenti nei paesi dell’Unione Europea. | Materiale fornito dal docente Testo 1 |
| 4 | *Microbiological criteria. Sampling plans: two- and three-classes. | Materiale fornito dal docente |
| 5 | *Hurdles Theory and food preservation. Microbiological indicators: Safety and Quality indicators. | Materiale fornito dal docente Testo 1 |
| 6 | * HACCP, historical notes. Reference legislation. The seven principles of HACCP. Definition of CCP. Decision tree. Quantitative CCPs. Performance criteria. | Materiale fornito dal docente Testo 1 |
| 7 | *Analisi del rischio. L’approccio sicurezza from farm to fork. Individuazione dei pericoli. Caratterizzazione del pericolo. | Materiale fornito dal docente Testo 1 |
| 8 | Risk analysis. The safety approach from farm to fork. Identifying hazards. Hazard characterization. Conclusions. | Materiale fornito dal docente |
| 9 | Laboratory experience. Meetings aimed at active participation. Choice of foods to be analyzed. Selection and preparation of culture media. Preparation of the food matrix. Execution of the analyses and interpretation of the results. Drafting of a group report. |
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.
Examples of frequently asked questions and / or exercises
The final exam consists of an oral exam during which the student will have to demonstrate the ability to correlate the topics of the two modules of the integrated course.
Some examples: Microbiological limits and two- and three-class sampling plans; Identification of qualitative and quantitative CCPs; Decision tree; Hurdle technology; Foodborne diseases and microbiological criteria.