B8279 - PRODOTTI FERMENTATI TRADIZIONALI E INNOVATIVI

Learning outcomes

The aim of the course is to give the students information useful to predict the fate and microbial activities of beneficial, spoilage and pathogenic microorganisms in foods, and to understand their interactions within the environment-food-human ecosystem. Students will be given knowledge necessary to understand the role of microorganism in the production of traditional, typical and innovative foods, also through the valorisation of microbial biodiversity, and to assure food safety and quality

Course contents

The course includes both lectures and practical activities.

Lectures are aimed at providing students with knowledge to understand: i) the role and metabolic activities of key microbial groups in foods involved in food fermentation; ii) the tools to manage microbial starter cultures and biotechnological processes for the production of fermented foods.

Lab and classroom practicals are aimed at providing students with the ability and training to perform microbiological analyses of foods, and to manage starter cultures for the production of fermented foods.

Introduction to the course - Presentation of the teacher, overview on the aims of the course, the topics addressed, how teaching material is provided to students and how the final examination is carried out.

Fermented foods - Brief history, main characteristics and types of food fermentation. Guided and spontaneous fermentations.

Microbial starter cultures - Microorganims most frequently involved/used for the production of fermented foods. Definition, classification, role and criteria for their selection. Regulation and safety assessment: the qualified presumption of safety (QPS) status.

Bakery products - Direct and indirect bakery technology. Types of biological leavening agents and their role in breadmaking. Sourdoughs: type I, II and III ; main features, dominant microbiota and their effects on the characteristics of leavened baked products.

Fermented Dairy products - Yoghurt, kefir and cheeses. Definition, types and main characteristics. Role of the various microbial starters and natural microbiota in the biochemical changes that characterize fermentation and/or ripening.

Fermented cured meats - Definition, characteristics and classification. Changes in microbial population in relation to the characteristics of the matrix and to the phases of the production process. Role of starter cultures responsible for the biochemical changes occurring during the ripening phase.

Table olives - Production process and main metabolic activities of selected microbial cultures and natural microbiota.

Readings/Bibliography

- Cocolin L., Gobbetti M., Neviani E. "MICROBIOLOGIA ALIMENTARE APPLICATA", Casa Editrice Ambrosiana

- Lecture notes provided by the teacher through the " Virtual Learning Environment" platform.

- Papers on specific topics suggested by the teacher

Teaching methods

Class lectures, laboratory practicals, classroom practicals, problem solving, analysis of case studies, seminars held by food sector experts.

In consideration of the type of activities and teaching methods, the attendance at these training activities requires all students to carry out the Modules 1 and 2 in the e-learning mode  and participation in the Module 3 on specific training on safety and health in study places. Information on dates and mode of attendance for Module 3 can be acquired by consulting the specific section of the degree program website.

Assessment methods

The final assessment will be based on a wrtitten exam (by EOL system) aimed at evaluating both knowledge and problem solving abilities on topics taught during class lectures and practical activities on microbial food cultures, food fermentations and main fermented foods presented during classroom. The following criteria will be considered for the evaluation: i) in-depth knowledge and discussion capability of the subjects and connection between the main topics ii) critical and communication capability; iii) mastery of technical and scientific language.

Durimg the written test, no lecture notes, books, PC,IC tools,  internet connection is allowed. The maximum time available for the test is 90 minutes. The test consists of 4 open-ended questions and 26 different types of questions including multiple choiche questions, mute figures, exercises, definitions.

Scores will be clearly reported in the text close to each question. The written test is passed provided that a score of at least 18 points is reached. A score of 33 corresponds to 30 cum laude.

For all the sessions, registration to the exam list must be completed exclusively through the Almaesami website by the deadline indicated on the website. Registrations after the deadline will not be accepted. Students registered through AlmaEsami who cannot attend the exam are asked to cancel their registration before the day of the exam. The list usually closes 2 days before the exam.

The final grade for the integrated course of "Food Quality and Safety" will be calculated as weighted average of the scores obtained in the two courses "Microbiologia Predittiva Applicata alle Preparazioni Gastronomiche" (5 CFU) and "Formulazione, Trasformazione e Confezionamento dei Prodotti Enogastronomici" (Module 1, Prof.ssa Ricci - 3 CFU; Module 2, Prof.ssa Rimani - 2 CFU).

Prof.ssa Lucia Vannini is in charge for recording the final grade in AlmaEsami. Students must contact via e-mail Prof. Vannini to ask for recording their score.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Teaching tools

Slides of the lectures and training activities both in classroom and in the laboratory will be available as pdf files for all the enrolled students through the web-site: "Virtual Learning Environment".

Lab practises will be performed in the laboratories at the Organisational Unit (UOS) Cesena of Department of Agricultural and Food Science

Office hours

See the website of Lucia Vannini