85272 - Microbiological And Sensory Analysis Of Animal Origin Products

Course Unit Page

  • Teacher Cristiana Chiavari

  • Credits 4

  • SSD AGR/16

  • Teaching Mode Traditional lectures

  • Language Italian

Academic Year 2018/2019

Learning outcomes

The aim is to acquire and to manage the techniques of microbic analysis applicable in a laboratory of analysis for the foods developing the aspects of sensory analysis due to microbial development After having followed the course and participated in the exercises the students will be able to know and to assess the role of virtuous or diminutive microorganisms involved in the phases of ripening of fermented foods, to organize and to perform the analytical controls to the microbic and sensorial characterization of food products and to organize and to compile analysis reports.

Course contents

Introduction to sensory analysis

The physiology of the senses. Hearing. Sight. Smell. Taste. Touch.

Sensory evaluation techiques

Definition and recognition of the tastes and the odors

Methods for select and training judges

The taste test: tests discriminating quality, the discriminatory tests and quantitative, descriptive tests.

Tests preparation, execution and elaboration of the data

Statistical hints applied to the sensory analysis

Application of sensory test to one or more case studies (meat or dairy products): preparation, execution and elaboration of the data

Microbic contamination and alteration in the productive process of fermented foods

Traditional microbiological methods applied to fermented foods of animal origin

Microbic influences on the sensory characteristics

Readings/Bibliography

E. Pagliarini - Valutazione sensoriale. Hoepli, Milano, 2002

A.Galli Volonterio-Microbiologia degli alimenti. Casa Editrice Ambrosiana, Milano, 2005

C.Zambonelli, V.Tini, P. Giudici, L.Grazia- Microbiologia degli alimenti fermentati. Edagricole, Bologna, 2001

Teaching methods

Next to the topics treated during the frontal lessons practical exercises of and sensoryi analysis concerning fermented foods are carried out. Visits of study are eventually expected.

Assessment methods

The oral test will verify the theoretical and applicative knowledges. Approximately three questions will be asked to the student. A question can be replaced by a practical test of sensory analysis of a sausage or a cheese presented during the course. Particularly positive will be evaluated the ability to move within the different topics.

Teaching tools

Practical training in the  classroom or in the laboratory

Office hours

See the website of Cristiana Chiavari