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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Technology and microbiology of food processing: agricultural microbiology
Code: G240NA
Teacher:  Raffaella Zanchi
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in laboratory:  1
Basic aims:  The course is designed to provide the basic knowledge about morphology, cytology and physiology of microorganisms. The course focuses the role of microorganisms in nature and in the biotechnologies for in dairy and wine production.
Acquired skills:  Basic knowledge in general, environmental and applied microbiology. Technical competence in basic microbiological techniques.
Course contents:  Prokaryotes and eukaryotes. Prokaryote morphology and cytology. Bacterial growth and nutritional requirements. Antimicrobial treatments. Microbial metabolism. Bacteriophages. Interactions among microorganisms and animals. Microorganisms for the food conservation and transformation. Dairy and wine microbiology.
Program:  Introduction to the general and applied microbiology. Structure of prokaryotes and eukaryotes: generality and comparison. Prokaryote morphology and cytology. Growth of microorganisms, methods for its estimation and expression. Influence of environmental factors on microbial growth. Antimicrobial treatments. Microorganisms nutritional requirements. Microbial metabolism and physiological groups. Bacteriophages. Genetics of prokaryotes: mutations and gene recombination. Microbial ecology: interactions among microorganisms and animals. Microorganisms in food conservation and transformation. Dairy microbiology: pro-technologic, alterative and pathogenic micro-organisms. Natural and selected dairy starters. Wine microbiology. Starters for wine production.
Laboratory practices - Sterilization, disinfection and asepsis. Solid and liquid preparation of culture media. Application of good aseptic technique to microbiological testing, sowing of bacteria in conditions of sterility and pure culture techniques. Techniques for detection and enumeration of viable microorganisms. Microscopic observation of bacteria: preparation of fresh and colored microscope slides. Microbiological analysis of milk. Microbiological analysis of water. Techniques for the identification of microorganisms.
Prerequisites:  Basic knowledge in biology and biochemistry.
Preparatory instructions:  Biochemistry and physiology of the plants.
Learning materials:  B. Biavati e C. Sorlini, 2012: Microbiologia generale e Agraria. Vol. 1, Casa Editrice Ambrosiana, Milano.
On http://ariel.unimi.it/User/Default.aspx the course of General Microbiology, with a photo-gallery, and material for the laboratory practices, with some videos, are available. Moreover you can find figures showed during the lessons and lessons outlines.
Other info:  The assessment of the knowledge acquired by the student will be done through an oral examination
consisting typically of five themes: two of general microbiology, two of food applied microbiology and one concerning microbiological analysis techniques.
Any additional information about the student evaluation will be presented during the course.
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Program of Technology and microbiology of food processing: agricultural microbiology (pdf version)
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