Academic Year 2021/2022 - 2° Year
Teaching Staff: Cristina Restuccia and Cinzia Lucia Randazzo
Credit Value: 9
Scientific field: AGR/16 - Agricultural Microbiology
Course Language: Italian
Taught classes: 42 hours
Exercise: 42 hours
Term / Semester:

Learning Objectives

The course will be structured as a didactic path that will lead the students to acquire the basic knowledge on the biology of microorganisms to understand the interactions between contaminating microorganisms and technological parameters of foodstuffs, and the role of microorganisms during production/storage/feeding equipment.

Course Structure

Face-to-face or distance lectures (42 hours) and exercise sessions (individual or group activity; 42 hours). 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.

Information for students with disabilities and/or DSA. 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 Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

Detailed Course Content

The course consists of an introductive section, which provides a general overview of prokaryotic (bacteria) and eukaryotic (yeasts and molds) microorganisms, and of a section focused on microbiological issues of food sector, with particular attention paid to the role of microorganisms in food products. Topics covered will be the intrinsic and extrinsic parameters capable of constraining the growth of microorganisms in foodstuffs, the determination of microorganisms in foodstuffs, the application and management of HACCP system, the tools for controlling the microbial growth. In addition, the role of microorganisms in fermented foods and beverages will be addressed, considering as case studies the dairy products, leavened bakery products, table olives, salami.

Textbook Information

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

2. Farris G.A., Gobbetti M., Neviani E., Vincenzini M. Microbiologia dei prodotti alimentari. Casa Editrice Ambrosiana.