- Docente: Luigi Grazia
- Credits: 6
- SSD: AGR/16
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Safety and Quality in Animal Production (cod. 8521)
Learning outcomes
The aim of the course is to impart the food microbiology complements especially milk , dairy products and cured meat products to prepare graduates of the 2nd cycle Degree Programme for operating as experts in the sector of products of animal origin.
Course contents
Fermented foods of animal origin
· Microbial families of food interest: Acetobacteriaceae, Brucellaceae, Alcaligenaceae, Neisseriaceae, Pseudomonadaceae, Moraxellaceae, Alteromonadaceae, Vibrionaceae, Aeromonadaceae, Enterobacteriaceae, Campylobacteriaceae, Helicobacteriaceae, Clostridiaceae, Bacillaceae, Listeriaceae, Staphylococcaceae, Lactobacillaceae, Carnobacteriaceae, Enterococcaceae” Leuconostocaceae” Streptococcaceae, Micrococcaceae, Brevibacteriaceae, Corynebacteriaceae, Propionibacteriaceae, Bifidobacteriaceae, Flavobacteriaceae.
· Moulds an yeasts
· Probiotic bacteria
· Conservation of foods: physical and chemical treatments
· Conservation and transformation of foods by fermentation
Cured meats: definition, chracteristics and classification
· Meat's microorganisms
· Salting
· Microbiological aspects of not fermented cured meats
· Microbiological aspects of fermented cured meats: mixture, steaming, drying, ripening
· Natural fermentations
· Starter cultures
· Role of moulds and yeasts in the manufacture of sausages
Dairy products: definition, chracteristics and classification
· Raw milk microrganisms
· Role of microrganisms in cheese ripening
· Bacteriophages
· Yeasts and moulds: taxonomy and physiology
· Starter cultures: selection criteria, preparation and use
Practice
· Technological characterization of strains to be used as a starter culture
· Isolation and identification of virtuous microorganisms of food interest
Readings/Bibliography
Mucchetti G, Neviani E., Microbiologia e tecnologia attiero-casearia. Tecniche nuove,Milano, 2006
Grazia L., Coloretti F., Zambonelli C., Tecnologie dei salumi, Edagricole, Bologna, 2011
Teaching methods
Next to the topics treated during the frontal lessons practical exercises are carried out. Visit of study, eventually seminars with external teachers as well as participatio to conferences are expected.
Assessment methods
The verification of the learning level is performed with a single final oral test.
The oral test verifies the overall mindset and skills acquired by the student in dealing with the topics covered during the course. The knowledge of topics and more specific aspects is finally established.
Teaching tools
Laboratory of food microbiology
Office hours
See the website of Luigi Grazia