03833 - Microbiology of Animal Food Products

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

· Ecophyisiology of microorganisms in foods

 · Conservation of foods: physical and chemical treatments

· Conservation and transformation of foods by fermentation

· Probiotic bacteria

 Dairy products: definition, chracteristics and classification 

·          Raw milk microrganisms

·          Role of microrganisms in cheese ripening

·          Bacteriophages

·          Yeasts and moulds: taxonomy and physiology

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

   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. Visits of study, eventually seminars with external teachers as well as participation 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