96459 - General and Food Microbiology

Learning outcomes

At the end of the course, the student will understand the principles of general microbiology and the parameters that regulate the growth and inhibition of microorganisms in microbial ecosystems. They will have acquired the skills necessary to ensure microbiological safety and quality in food supply chains, as well as to utilize microbial processes for the production of fermented and functional foods.

Course contents

The program analyzes the role of pathogenic, beneficial, and spoilage microorganisms in food, with particular attention to their impact on hygienic safety, sensory quality, and nutritional value. Microbial growth is studied under both optimal and stress conditions, along with growth and death kinetics and the microbial ecology of food.

The factors influencing microbial development are explored in depth, and divided into:

• Intrinsic factors: pH, water activity, redox potential, nutrients, microstructure, and antimicrobial compounds.

• Extrinsic factors: temperature, humidity, internal atmosphere, and microbial interactions.

Surface contamination and biofilm formation are also addressed.

Some case studies will be considered to understand the practical applications of the topics covered in the gastronomy sector.

Readings/Bibliography

B. Ray 2003 Fundamental Food Microbiology CRC Press
Giovanni Antonio Farris, Marco Gobbetti, Erasmo Neviani, Massimo Vincenzini Microbiologia dei prodotti alimentari (2012) Casa Editrice Ambrosiana ISBN: 978-88-08-18246

Luca Cocolin Marco Gobbetti Erasmo Neviani. Microbiologia alimentare applicata. Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli; 2022.

Slides and all educationa tools used

Teaching methods

Lectures, seminars, educational visits to food companies, and analysis of case studies.

Assessment methods

earning assessment is carried out through an oral examination. The exam generally consists of three questions aimed at verifying basic knowledge of the factors influencing microbial ecology and their application in major food ecosystems.
The final grade for the course is based not only on technical knowledge but also on the critical understanding of the issues discussed.
Students with Specific Learning Disabilities (SLD) or temporary or permanent disabilities are strongly encouraged to contact the University's dedicated office in advance (https://site.unibo.it/studenti-con-disabilita-e-dsa/en ). The office will be responsible for proposing any necessary accommodations to interested students. These accommodations must be submitted at least 15 days in advance for approval by the instructor, who will assess their suitability in relation to the learning objectives of the course.

Teaching tools

Slides, technical documents, videos

Office hours

See the website of Andrea Gianotti