B6049 - Analisi e controlli microbiologici dei prodotti alimentari

Learning outcomes

At the end of the course, the participant will have knowledge of the main laboratory techniques to determine microbiological problems in raw materials, ingredinets and food products in compliance with current legislation. Furthermore, innovative teaching tools will be provided, through case studies, to stimulate comparison and critical analysis of the results obtained also in relation to traditional and innovative sanitization processes.

Course contents

Innovative contents of Regulation 2073/2005 for the microbiological control of foods in relation to their shelf-life and safety. Microbiological sampling plans, sampling techniques and substrates for microbial growth. The course will also examine approaches for the evaluation of the shelf-life and safety of foods in relation to the practice of challenge test. Case studies relating to microbiological controls of raw materials/ingredients and foods will be proposed with team work. Use of IT resources for animated and interactive virtual teaching

Readings/Bibliography

Instructional materials and computer resources provided by the lecturer on Virtuale

Teaching methods

Lectures, group work and online material analysis

Teaching tools

internet connection, video projector, Participant's PC

Office hours

See the website of Francesca Patrignani