93979 - Advanced And Predictive Food Microbiology

Learning outcomes

The main purpose of the course is to understand and discuss the role of the presence of microorganisms in food in relation to food safety, to critically apply some analytical approaches for risk assessment in different food type, to understand the factors involved in contamination, microbial adaptation and growth in relation to food safety. Moreover, the students will acquire the bases for the application of mathematical model and statistical procedures to the forecast of microbial growth or death kinetics in foods, also in relation to the application of process treatments in food industry. The student will be able to understand and critically evaluate the microbial ecology aspects, applying the acquired knowledge to different food products in relation to production process and storage conditions. Moreover, the student will be able to evaluate the role of different microbial groups in foods and to apply mathematical models of predictive microbiology to assess product microbiological safety and quality and microbial population behaviour according to factors that regulate microbial growth. Through lectures and practices, the student will acquire the technical and scientific terminology concerning advanced and predictive microbiology. The student will be able to apply the principles and knowledge acquired during the course in the field of food technologies, food safety, innovation and product / process design. Students will have to acquire a critical view of the potential of advanced and predictive microbiology in the food sector, showing the ability to interpret and discuss data for decision making in the field of food microbiology.

Course contents

- Basic knowledge of microorganisms and their potential interactions with the food-man-environment ecosystem;

- Main factors influencing microbial behavior in food systems

- Contamination and risk of microbial growth in food: main control and management systems for the microbial growth in food production processes and in finished or ready to eat products;

- Emerging microbial issues in food safety and control or mitigation measures;

- Organization of complex microbial ecosystem and their adaptation and resistance traits; biofilms;

- Evaluation of the microbiological food shelf life, including case studies

- Persistence of microorganisms in low-moisture foods and associated risks: case studies;

- Biogenic amines;

- Natural antimicrobials: the case of essential oils;

- Principles od predictive microbiology: definitions, aims and model development

- Primary models for microbial growth curves (Gompertz equation, Baranyi model, logistic equation).

- Microbial onactivation curves: from the linear Bigelow equation to the description of nonlinear kinetics (loglinear model, Weibull equation)

- Use of secondary models to evaluate the effect of the control factors and variables applied

- Probabilistic models, Logit equation.

- Tertiary models: examples, applications, and limitations; - Practical applications (case studies) of predictive microbiology in research and the food industry, including exercises;

- Flow cytometry: applications and case studies including the use of predictive microbiology.

Readings/Bibliography

Lectures notes and selected papers from various journals and conferences

Teaching methods

The teaching will be done through classroom lectures (5 CFU) with the help of slides for theoretical background, specialistic seminars and practical training lessons (1 CFU).

Assessment methods

The student’s preparation will be assessed through an oral examination based on three questions. The first topic is chosen by the student, who may optionally give a brief presentation (5–6 minutes) on the selected subject. The second question will focus on a topic covered in the general part of the course (“Advanced Microbiology”). The third question will assess knowledge related to predictive microbiology models, including an understanding of model parameters, their applications, and their advantages or limitations. Evaluation will consider not only specific knowledge of the subject matter but also the student’s ability to make cross-topic connections among the concepts addressed in the course. The final grade is defined by the arithmetic average of the evaluation of the three arguments. Lack of knowledge of predictive microbiology models will compromise the successful completion of the examination. A final grade of 18–19 will be assigned in cases of limited knowledge of course topics and/or superficial content coverage, lack of independent critical analysis, and poor command of terminology. Grades of 20–24 will correspond to limited but accurate knowledge of course content, with partially autonomous critical analysis and formally correct terminology.
Grades of 25–29 will be awarded to students who demonstrate good understanding of the course material, independent critical thinking, ability to connect topics, and appropriate use of terminology. A grade of 30–30L (cum laude) will be reserved for students showing comprehensive knowledge of the course content, excellent critical analysis and interconnection of course topics, and full command of microbiological terminology.

Teaching tools

Slides, scientific papers

Office hours

See the website of Giulia Tabanelli