B6046 - Microbiologia degli alimenti - Modulo 1

Learning outcomes

At the end of the course, participants will have an overview of the most relevant microbial functions that can be performed in food matrices, starting with how they multiply and the effect that microbial metabolisms can have on food. Participants will also gain in-depth knowledge of the most important microbial groups. Finally, they will get to know the basic principles of the most important fermentation processes used in food production.

Course contents

Basic characteristics of the bacterial world.

Identity, communication, organisation of unicellular organisms

Food matrices as microbial habitats.

Energy processes: fermentation, respiration

Characteristics of microbial kinetics over time

Gram-positive and Gram-negative

Spores

Microbial groups of food interest: characteristics and metabolisms with implications for food.

Microbial communities: relationships between components. The microbiota of fermented foods.

Readings/Bibliography

Madigan, Martinko, Bender, Buckley, Stahl. "Brock: biologia dei microorganismi" XIV edizione. Pearsons. 2016

Cocolin, Gobbetti, Neviani. "Microbiologia alimentare applicata" CEA 2022

Teaching methods

lessons ex chatedra

Assessment methods

Subject to ascertaining the minimum percentage of attendance and the delivery of the exercises required during the course, the assessment of learning of the teaching content is concurrent with the final test for the acquisition of the teaching qualification in the competition class of the training pathway, envisaged by Article 9 of the Prime Ministerial Decree of 4 August 2023.

Teaching tools

Slides of the lessons

Office hours

See the website of Fausto Gardini