The course is part of the learning area of the courses characterizing the degree course, food science path, and specifically in the disciplinary field of food microbiology.
The course provides students with both a knowledge of general scientific methods and contents of the food microbiology field and specific professional skills.
The aim of the course is to provide an integrated overview of the field of food microbiology covering issues of food safety, food preservation and food production. In particular, the course provides insights concerning aspects of microbial ecophysiology, determination and control of food
microorganisms, and the distribution of spoilage and pathogen microorganisms in plant- and animal-based food.
Finally, the course provides an overview on the main fermented foods.
List of the topics:
- Introduction to food microbiology.
- Eco-physiology of food microorganisms: intrinsic and extrinsic factors of food affecting microbial growth. Some information on the environmental adaptation responses.
- Control of food microorganisms: conventional and novel hurdle technologies.
- Direct and indirect methods to determine the food microorganisms.
- Food microorganisms: meat and poultry, eggs, fish, milk and milk products, fruits and vegetables.
- Introduction to fermented food: e.g., yoghurt, cheese, leavened baked goods, table olives and other vegetable products, fermented meat products: microbiological aspects.
- Principles of probiotics.
- Principles of the HACCP system