Basic knowledge of general and organic chemistry
The teaching is organized in:
- lectures (3.5 CFU), for the acquisition of fundamental knowledge related to the structure and functions of microorganisms and the understanding of the influence of environmental parameters on microbial colonization in food
- practical laboratory exercises (1.5 credits) for the application of knowledge related to the microbiological analysis of food samples
- Structure and functions of the cell of prokaryotes
- Nutrition and Microbial growth
- Microbial metabolism
- Useful, pathogen, spoilage and indicator microorganisms
- The microorganisms in the food raw materials
- Laboratory techniques - Microscopic examination
- Laboratory techniques - Cell count
This class provides the theoretical background for the:
- fundamental principles of microbiology both in structural and functional level.
- food microbiology
- typical microbial ecology of the food commodities
- technical scientific skills for the evaluation of the food commodities quality.
The student must know:
- the microbial cell, its functions and its importance in food
- the theoretical background of microbial growth and microbial metabolism
- the theoretical background of microbial genetics
- the microbiological profile typical food commodity
- microbiological quality suitable for consumption / production of food
- predict the microbial evolution in relation to food characteristics
- Materiale didattico fornito dal docente
- Brock Biologia dei microrganismi vol. 1 Microbiologia generale, Madigan Casa Editrice Ambrosiana
- Farris G.A., Gobbetti M., Neviani E., Vincenzini M. “Microbiologia dei Prodotti Alimentari”, Casa Editrice Ambrosiana.
Oral and/or written reports within the class
Structure and functions of the cell of prokaryotes
Microbial nutrition (0.25 CFU).
Microbial metabolism (1 CFU).
Microbial growth (0.5 CFU).
Factors that could affect the microbial growth (intrinsic, extrinsic and implicit factors) (0.5 CFU).
Useful microorganisms (pro-technological and probiotics), pathogens and spoilage, indicators
Classification and description of the most important groups for food microbiology (0.5 CFU).
The microorganisms in the raw materials: Meat, poultry and fish; Milk; Egg; Vegetables; Water (1 CFU).
Practical laboratory exercises -
Microscopic examination of fresh and stained samples. Gram stain (0.25 CFU).
Study of physiological characteristics of diagnostic and / or technological importance (0.5 CFU).
Cell count (0.75 CFU).