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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Microbial quality and safety in food and Ecology of human microbiota
Code: K050N-
Teacher:  Diego Mora
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 8
Basic aims:  functional role of microorganisms in food
production and distribution: pathogens, spoilage
microorganisms, microorganisms for food technology;
knowledge of methods and systems for assessing
and managing the microbiological risk in food chains.
knowledge of composition distribution of human
microbiota;
understanding the relationships occurring
between micorbiota and human health;
understanding the relationships occurring
between human diet and microbiota composition;
Acquired skills:  Ability to design, manage, develop control systems
for the microbiological safety and quality of food;
critical analysis of the functional role of human
microbiota
Course contents:  See the complete program of the course
Program:  Part I: Microbial quality and safety in food
Prof. Roberto Foschino
CFU: 4 (32h)

Functional classification of food related microorganisms.
Food safety criteria: foodborne pathogens.
Parasitology: infestation by protozoa and helminths (4h). Foodborne infection, infection mechanisms: Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella, Vibrio, Yersinia, HAV and HEV viruses, Norovirus (4h). Food poisoning by bacterial toxins: Clostridium botulinum, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens , mycotoxins (4h).
Process hygiene criteria: hygienic markers in food operation, faecal indicators, shelf-life markers (2h).
Food spoilage bacteria and eumycetes (yeasts and moulds) (2h). Microbial cultures useful in food technology. Natural mixed strains and selected starters (2h).

Assurance of the microbiological quality and safety of foods in production and distribution.
Good Hygienic Practices and Good Manufacturing Practices (4h).
European Regulations on food safety: Hazard Analysis Critical Control Point (HACCP) system, Risk Analysis, traceability, food safety objectives (4h).
Definition and meaning of microbiological limits (standard, guidance value, specification) (2h).
Design and structure of the sampling plan (2h).
Predictive microbiology. (2h)


Part II: Ecology of human microbiota
Prof. Diego Mora
CFU: 4 (32h)

Molecular bacterial taxonomy: principles and techniques(6h)
Molecular techniques culture-independent for the investigation of microbial diversity (4h)
The human microbiota: a body map (2h)
Description and functionality of the oral microbiota (4h)
Description of human skin microbiota (2h)
Human microbiota and diseases (caries, diabetes, atherosclerosis and obesity) (4h)
Human microbiota is shaped by the human diet (2h)
Human microbiota from composition to functionality (2h)

Journal Club
Critical analysis of outstanding scientific papers by groups of students through a 15 min presentation (2h)

Lectures
Investigation of the Infant Gut Microbiota (Prof. Marco Ventura/Dr. Francesca Turroni, Universitā degli Studi di Parma) (2h)
Intestinal microbiota as bioreactor for food carbohydrates (Prof. Simone Guglielmetti, Universitā degli Studi di Milano) (2h)
Prerequisites:  Info not available
Preparatory instructions:  Info not available
Learning materials:  Lectures slides available from the Teachers and by Ariel Platform
Other info:  The final exam is written and it consists of several timed open questions for a maximum score of 30/30 cum laude. Additional information on the evaluation of written exams will be given during the teaching course.
DOWNLOAD
Program of Microbial quality and safety in food and Ecology of human microbiota (pdf version)
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