42629 - Food Microbiology

Learning outcomes

At the end of the course, the student will have knowledge of the chemical, physical, and biological factors that influence the growth, development, and survival of pathogenic, spoilage, and beneficial microorganisms of importance in food systems. This knowledge is necessary to understand the role of microorganisms in foods. The student will be able to identify and predict the effects of food formulation and technological processing on food quality and safety.

Course contents

The course covers the following topics, organized into six modules:

Module 1 – Microbial Ecology of Foods

• Origin of microorganisms in raw materials and foods.
• Sources of microbial contamination.
• Microbial ecology of food processing environments.
• Biofilms and contamination of food processing facilities.
• Intrinsic and extrinsic factors affecting the growth and survival of microorganisms in foods.

Module 2 – Food Spoilage Microorganisms and Food Shelf Life

Major food spoilage microorganisms, their metabolites, and the qualitative changes they cause in different food commodities, including meat and meat products, milk and dairy products, fish and seafood, fruits and vegetables, cereals and bakery products, beverages, refrigerated foods, and packaged foods. Microbiological aspects of food shelf-life assessment.

Module 3 – Foodborne Pathogens and Microbiological Food Safety

The major foodborne pathogenic microorganisms will be examined. For each pathogen, its ecology in foods, growth conditions, prevention strategies, and microbiological risk management will be discussed.

Module 4 – Microbiological Control of Foods

Strategies for controlling microbial contamination and growth in foods. Conventional and emerging food preservation technologies, environmental sanitation, and biopreservation.

Module 5 – Application of HACCP

  Application of Hazard Analysis and Critical Control Point (HACCP) systems and microbiological criteria for foods.

Module 6- Functional microorganisms: their role in foods and  application

Module 7- Laboratory Activities

Laboratory exercises on microbiological sampling of foods and the interpretation of microbiological analytical results.

Readings/Bibliography

Lecture notes and teaching materials provided by the instructor and made available on the VIRTUALE e-learning platform.

 

- Cocolin, L., Gobbetti, M., & Neviani, E. (2022). Microbiologia alimentare applicata. Casa Editrice Ambrosiana (exclusive distribution by Zanichelli). (Reference text in Italian).

 

- Ray, B. (2003). Fundamental Food Microbiology. CRC Press.

Farris, G. A., Gobbetti, M., Neviani, E., & Vincenzini, M. (2012). Microbiologia dei prodotti alimentari. Casa Editrice Ambrosiana. ISBN: 978-88-08-18246. (Reference text in Italian).

Teaching methods

Teaching methods: Lectures, educational visits to food industry facilities, laboratory sessions, and seminars.

Teaching materials: Lecture notes and other teaching materials provided by the instructor and made available on the VIRTUALE e-learning platform.

Assessment methods

Assessment is based on an oral examination. The examination generally consists of three questions designed to assess students' understanding of the fundamental factors influencing microbial ecology and their application to the major food ecosystems.

The final grade for the integrated course Food Microbiology is calculated as the arithmetic mean of the grades obtained in the Food Microbiology and Industrial Microbiology modules.

 

Students with Specific Learning Disabilities (SLD) or temporary or permanent disabilities are strongly advised to contact the relevant University Office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will be responsible for proposing any necessary accommodations to the interested students. These accommodations must, however, be submitted at least 15 days in advance for the instructor’s approval, who will assess their suitability in relation to the learning objectives of the course.

When a laboratory report is assigned, the use of artificial intelligence (AI) is permitted only in a limited, transparent, and non-substantive manner for support activities, such as summarising content or improving the wording of the text. The substantive use of AI in the preparation or writing of the laboratory report is not permitted.

Teaching tools

Multimedia projector, computer, presentation slides, and multimedia teaching resources

Office hours

See the website of Francesca Patrignani