MICROBIOLOGY OF FOODS

General Module

Course Sheet

Course code:

SAS006B

Academic Year of enrolment:

2020

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

Agricultural Microbiology

Is part of:

GENERAL MICROBIOLOGY AND MICROBIOLOGY OF FOODS

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

DI GIULIO MARA

Cycle:

First semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

the prerequisites necessary to face the study and fully understand the topics of the course will concern elements of Biology and basic principles of Biochemistry

Objectives

The course aims to provide students with knowledge about the factors influencing microbial growth in foods.
The student will acquire knowledge on the methods for the assessment of the quality and microbiological safety of food as well as the relationship between the food and the microorganisms that develop in them, both from the point of view of their conservation and as a vehicle of diseases and intoxication.
The applied part of the course will provide students with skills related to the microbiological analysis of foods with classical and molecular methods.

The course will be held in the first semester of the first year with lectures and will aim to deepen the scientific knowledge of issues related to Food Microbiology using a quantitative evaluation approach.

Contents

Main factors controlling microbial growth in foods (temperature, radiation, water activity, acidity, redox potential, atmosphere of conservation environment, additives, naturally occurring antimicrobial substances, microbial competition). Sterilization and Disinfection.
Main diseases transmitted by food (infections, poisonings, food poisonings).
Microbiological quality control procedures for foods using classical and molecular methods: application of the main safety regulations in the agro-food sector.

Extended Syllabus

Recommended Bibliography

Any university-level text that complies with the course program. Students will be provided with notes, slides, scientific or paper articles or in digital format downloadable from the unich e-learning platform accessible to students through their university number. The same e-learning platform unich is useful for the administration of tests and in-depth queries to be carried out even remotely.

Teaching Methods

The course is organized in frontal contributions offered by the teaching (lessons / presentations); seminars with national and international guests (monographic / seminar lessons); Laboratory practice with ongoing evaluations; collective reviews and timely meetings (choral presentations and discussions / direct reviews); collaborations with external structures, specialist visits to food industries and control laboratories.

Evaluation methods

Verification of learning:

Type of exam: oral
There are ongoing assessments on the laboratory practices, which will contribute to the formulation of the final judgment.

If foreign students are present, the oral exam will be held in English

Contacts/More Information

https://elearning.unich.it/course/view.php?id=484

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree