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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food microbiology
Code: G290NA
Teacher:  Laura Franzetti
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in laboratory:  1
Basic aims:  To provide the basic notions to evaluate the microbiological quality and hygiene in food preparation. To know the main sources of microbial contamination along the production and distribution chain of food; to know the mechanisms of infection and intoxication of the main pathogens microorganisms. Learning of the basic principles of prevention and the use of the microorganisms in foods. Learning experimental protocols for the determination of the main groups and some microbial pathogens in foods. The course is also aimed at giving fundamental notions of the scientific aspects related to the use of microorganisms in industrial fermentations.
Acquired skills:  The student will be able to: know and evaluate the significance of the presence of pathogen, spoilage and markers of quality microorganisms in food; know the role of microorganisms involved in the maturation of foods that undergo fermentation; apply their knowledge in order to prevent, control or use the presence of microorganisms in the production and food distribution; organize and perform microbiological analysis of a food product, read the results; implement experimental protocols for the identification of microorganisms of interest in food through the analysis of the phenotype. The student will be also able to characterize the elements of a large scale microbial fermentation process.
Course contents:  Main physiological and behavioral characteristics of the most important microorganisms of foods interest. Microbial foodborne diseases. Microbiology of different types of foods Traditional methods of food analysis and recognition of the most important microorganisms indicators of the quality and safety of food.
Program:  Presence and growth of micro-organisms on the foodstuff. The principal sources of microbial contamination during the production and retail of foods. The chimico-physical factors influencing the microbial growth (temperature, radiation, water activity, pH and organic acid, redox potential, presence of gas, packaging, antimicrobial natural substances). The principal micro-organisms of food interesting. Physiological characteristics and behaviour of Pseudomonadaceae, acetic acid bacteria, Enterobacteriaceae (Coliforms, E.coli), Micrococcaceae, lactic acid bacteria, Bifidus spp., propionic acid bacteria and Gram positive irregular rods, yeasts and moulds. Action of micro-organism on food: protechnologic and probiotic microrganisms, indices of quality (total microbial count, psichrotrophic and termoduric bacteria) and safety. The foodborne. Bacterial infections, toxinfections (B. cereus and Cl. Perfringens), and intoxication (S. aureus, Cl. botulinum), intoxication from moulds (micotoxins) and algae, byogen ammine and virus. Aspetti microbiologici di prodotti alimentari. HACCP System. Microbiology of milk and derivate, meat and derivate, fruit and vegetables, grains and derivate, water and soft drink. The course also provides exercises in laboratory, where will be explained the tecniques of traditional microbiology to search for and to identifie alterative and pathogens micro-organismsInfo not available
Prerequisites:  General microbiology
Preparatory instructions:  General microbiology
Learning materials:  Lecture notes and exercises Galli Volonterio A. Microbiologia degli alimenti. Casa Editrice Ambrosiana, Milano
Other info:  The examination consists of an oral examination intended to check the knowledge of the student of the topics covered in the lessons from the point of theoretical and practical view
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Program of Food microbiology (pdf version)
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