42902 - Applied Microbiology Laboratory

Learning outcomes

The students, at the end of this course, must have the skills to solve the microbiological problems of the food industry, from the evaluation of the  raw material to the final food products, which must satisfy the law regulations. Moreover, the students must be able to solve microbiological problems connected with different industrial processes, such as thermal treatments, or to suggest the best microbial starters in food fermentation.

Course contents

Prerequisites

The students who attend this teaching are in possession of a good background in the fundamentals of general microbiology and food microbiology. These prerequisites are provided by the three-year degrees divided between theoretical courses and laboratory courses.

The course will be based on theoretical and on laboratory teachings.

As for theoretical teachings, cases of study regarding the shelf-life and safety of food will be proposed. As regards the shelf-life, the main food spoilage microorganisms, in relation to the matrices considered and the chemical-physical factors characterizing the evaluated foods, will be taken into account. For safety, in relation to the considered matrices, the main foodborne pathogens such Escerichia coli, Samonella, Listeria monocytogenes, Staphylococcus aureus, Yersinia enterrocolitica, Bacillus cereus, Clostridium perfringens, Clostridium botulinum will be taken into consideration. Moreover, the elements necessary to the preparation of experimental plans for improving the shelf-life and safety of food, including the use of Challenge Test, will be also provided.

Moreover, also cases of study for the optimization of the microbial starters to be employed in food fermentation, in relation to the considered food, will be proposed.

For the laboratory teaching, the elements and methods for determining spoilage microorganisms and the search for pathogens in food will be provided. In addition, also the methodology for the set-up of experimental plans will be provided together with the elements for the elaboration of data obtained for predicting the shelf-life

Readings/Bibliography

the students can use the material provided by the teacher of the course.

Recommended Books:

Laboratorio didattico di Microbiologia. Vaughan A., Buzzini P., Clementi F. Zanichelli

Igiene degli alimenti. Schirone e Visciano Edagricole

Teaching methods

The course consists of 4 CFU dived in theoretical and lab teachings, organized at the microbiological labs of the Campus of Food Science in Cesena

Assessment methods

The student preparation will be assessed by an oral test and the final vote is the meaning of 3 questions on the theorical and lab arguments

Teaching tools

The material discussed during the teachings will be available on internet

Office hours

See the website of Francesca Patrignani