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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Advanced Dairy Microbiology
Code: G580A-
Teacher:  Roberto Carmine Foschino
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in laboratory:  1
Basic aims:  Competence to design and apply control systems for ensuring hygiene and quality of dairy products. Deepen the knowledge of the principles and applications of tha risk analysis and the predictive microbiology. Deepen the methodological expertise in the analysis of milk and dairy microbiology and micro-organisms (identification / typing) used in the dairy industry.
Acquired skills:  Apply their knowledge in order to prevent, control or manage the presence / activity of microorganisms in dairy processes. Assess the adequacy of a sampling plan for microbiological analysis, interpret and manage the analytical data. Estimating the survival / development of an organism in a dairy matrix through software modeling of biological phenomena. Manage starter cultures.
Course contents:  Hygiene and safety of the dairy chain (3CFU) Assessment and management of the impact of microorganisms on the safety and quality of milk and dairy products. Molecular techniques for the identification / typing of microorganisms. Risk analysis. Predictive microbiology.
Management of microbial cultures (3CFU). Primary and secondary metabolism of bacteria and fungi used in dairy production. Criteria for selection of strains. Control and management of starter cultures.
Program:  Hygiene and safety of the dairy supply chain (3 CFU). Insights on the molecular mechanisms of pathogenesis of viruses, pathogenic bacteria, bacterial toxins, mycotoxins. Sources of contamination, methods of prevention and control of pathogenic microorganisms in dairy industries. Management of the HACCP system. Analysis of microbiological risk. Safety criteria and process hygiene criteria. Prevalence of microbial groups in operation and process technologies: milk, powdered milk, fermented milk, butter, cheese, fresh cheeses, semi-hard and hard cheeses, by-products. Principles and applications of predictive microbiology. Molecular techniques for the identification and genotyping.
Management of microbial cultures (3 CFU). Classification, primary and secondary metabolism of lactic acid bacteria. Bacterial cultures: the natural cultures (milk and whey cultures) and selected cultures (single strain, multiple strains, mixed strains). Criteria for strain selection. Non Lactic Acid Bacteria (Bifidobacteria, Propionibacteria, Enterococci, Brevibacteria), yeast and moulds used in dairy processing. Techniques of phenotypic and genotypic characterization of strains. Morphology and physiology of bacteriophages. Phage infection control in the dairy industry. Management of starter cultures.
Prerequisites:  Microbiology
Preparatory instructions:  Info not available
Learning materials:  Course materials, lecture slides, articles made available by the teacher
Other info:  Oral test.
Alternatively: drafting of a HACCP Plan for the production of a dairy product to be agreed with the teacher.
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Program of Advanced Dairy Microbiology (pdf version)
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