The main educational goals of the course are:
1) the acquisition of knowledge regarding the concepts of quality and microbiological safety of foods
2) the acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector
3) the acquisition of knowledge of the reference legislation for the microbiological safety of foods
4) the acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbiological food quality and safety, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
1) the acquisition of knowledge regarding the concepts of quality and microbiological safety of foods
2) the acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector
3) the acquisition of knowledge of the reference legislation for the microbiological safety of foods
4) the acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbiological food quality and safety, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
scheda docente
materiale didattico
Topics covered:
-Microorganisms in foods and complex microbial communities; genera of interest, virtuous, deteriorating, pathogenic activities. Distinction between food quality and safety.
-Relevant microbial groups in food microbiology. Association with foods. Metabolic pathways relevant in food microbiology. Starter cultures. Microbial Food Cultures (MFC). Spontaneous fermentations: quality and safety. The QPS system
-Foodborne pathogens
-Microbiological analysis of foods
-Control of microorganisms in foods
-Shelf-life and predictive microbiology
-Microbiological risk analysis
-Reference methods for pathogen detection
-Alternative methods for pathogen detection
-Introduction to the molecular techniques
-Molecular techniques for identifying microorganisms: analysis of ribosomal DNA, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
Culture-independent and metagenomic techniques applied to the study of complex microbial communities: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Probiotics. Selection criteria for newly isolated probiotics
-Cell cultures for the evaluation of probiotic activity
-Biocontrol of pathogenic and spoilage bacteria: use of bacteriophages and bacteriocin-producing bacteria
-The problem of antibiotic resistance and implications on the quality/safety of fermented foods
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides of the lessons
Scientific articles
Programma
The course will illustrate the methods for the detection and quantification of the microorganisms found in food, including any pathogens in relation to the products characteristics and limitations arising from the regulations. In laboratory exercises students will perform some of the most common microbiological analysis of foods in order to determine the microbial load and the suitability or not for human consumption.Topics covered:
-Microorganisms in foods and complex microbial communities; genera of interest, virtuous, deteriorating, pathogenic activities. Distinction between food quality and safety.
-Relevant microbial groups in food microbiology. Association with foods. Metabolic pathways relevant in food microbiology. Starter cultures. Microbial Food Cultures (MFC). Spontaneous fermentations: quality and safety. The QPS system
-Foodborne pathogens
-Microbiological analysis of foods
-Control of microorganisms in foods
-Shelf-life and predictive microbiology
-Microbiological risk analysis
-Reference methods for pathogen detection
-Alternative methods for pathogen detection
-Introduction to the molecular techniques
-Molecular techniques for identifying microorganisms: analysis of ribosomal DNA, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
Culture-independent and metagenomic techniques applied to the study of complex microbial communities: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Probiotics. Selection criteria for newly isolated probiotics
-Cell cultures for the evaluation of probiotic activity
-Biocontrol of pathogenic and spoilage bacteria: use of bacteriophages and bacteriocin-producing bacteria
-The problem of antibiotic resistance and implications on the quality/safety of fermented foods
Testi Adottati
MICROBIOLOGIA ALIMENTARE APPLICATA. L. Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana (2022)MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides of the lessons
Scientific articles
Modalità Frequenza
Attendance in this course is not mandatory but it is strongly recommended.Modalità Valutazione
The aim of final examination is to verify the learning impact as well as the reasoning skills acquired by the student. The final grade is expressed in thirtieths (minimum grade 18/30, maximum grade 30/30 cum laude) The evaluation consists of an oral test. The exam allows to verify the achievement of the objectives in terms of acquired knowledge and competences as well as communication skills. The correct use of language, the public speaking ability and the critical capacity in addressing food microbiological quality and safety issues are also evaluated.