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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Advanced Dairy Microbiology
Code: G600N-
Teacher:  Roberto Carmine Foschino
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in laboratory:  1
Basic aims:  To design and implement control systems of hygiene to ensure safety and quality of dairy products. To deepen the knowledge on the risk analysis and the application of predictive microbiology in dairy processes. To provide advanced knowledge on the role and management of the starter cultures in dairy.
Acquired skills:  Ability to establish and evaluate a HACCP plan for dairy plants. Skills to prevent, control and manage the presence/activity of microorganisms (pathogens, spoilage microrganisms, LAB, NSLAB, probiotics, bacteriophages, mycetes, mycotoxins) in dairy processes. Assessment of the survival/growth of a microorganism in dairy products through algorithms modeling. Management and improvement of starter cultures. Update on applications and methods in physiology, genetics and biotechnology of dairy microorganisms.
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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