The objective of the course is to acquaint students with the role of microorganisms in the transformation processes of food products and their influence on the quality and safety of food, the factors that determine the presence, growth and survival of microorganisms in food and ability to apply physical, chemical and biological agents for microbiological food control. In addition, the course aims to: raise awareness of the major microbial groups involved in the production of fermented foods and the growing significance starter; know the main diseases originating from microorganisms through the consumption of food and microbial changes of food; know the microorganisms responsible of food decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
scheda docente
materiale didattico
Structure and functions of microbial cells
Differences between prokaryotic and eukaryotic organisms
Microbial metabolism and energy production strategies
Microbial growth: principles, assessment systems, and control methods
Molecular microbiology: bacteriophages; bacterial genetics and horizontal gene transfer
Microbial genomics
Definition and mechanisms of viral replication
Introduction to mycology
Role of microorganisms in food: beneficial, spoilage, and pathogenic
Microbial ecophysiology in food: influence of environmental factors on microbial development; microbial interactions
Determination of microorganisms in food: sampling, enumeration, isolation, identification, overview of culture-independent methods
Foodborne diseases: responsible microorganisms, infections, and intoxications
Human gut microbiota and probiotics
Authors: Madigan, Bender, Buckley, Sattley, Stahl
Publisher: Pearson
Language: Italian
Edition: 16th edition
ISBN-13: 978-8891906298
Programma
Microorganisms and Microbiology: basic conceptsStructure and functions of microbial cells
Differences between prokaryotic and eukaryotic organisms
Microbial metabolism and energy production strategies
Microbial growth: principles, assessment systems, and control methods
Molecular microbiology: bacteriophages; bacterial genetics and horizontal gene transfer
Microbial genomics
Definition and mechanisms of viral replication
Introduction to mycology
Role of microorganisms in food: beneficial, spoilage, and pathogenic
Microbial ecophysiology in food: influence of environmental factors on microbial development; microbial interactions
Determination of microorganisms in food: sampling, enumeration, isolation, identification, overview of culture-independent methods
Foodborne diseases: responsible microorganisms, infections, and intoxications
Human gut microbiota and probiotics
Testi Adottati
Title: Brock. Biology of Microorganisms. General, Environmental, and Industrial Microbiology. MyLab Edition with Online UpdatesAuthors: Madigan, Bender, Buckley, Sattley, Stahl
Publisher: Pearson
Language: Italian
Edition: 16th edition
ISBN-13: 978-8891906298
Modalità Frequenza
Attendance of at least 75% of the lectures is required to be eligible for the final exam.Modalità Valutazione
The exam consists of a single oral test.