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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Info not available
Code: K050NC
Teacher:  Roberto Carmine Foschino
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Basic aims:  Info not available
Acquired skills:  Info not available
Course contents:  The main foodborne pathogens (helminths, protozoa, bacteria, viruses, bacterial toxins, mycotoxins). Management of microbiological risk in food systems. Good Hygienic Practices and HACCP system. Role of spoilage microorganisms, shelf-life indicators and pro-technological microorganisms. Predictive microbiology and "microbial challenge test".
Program:  Functional classification of microorganisms in food systems.
Safety criteria: pathogenic microorganisms.
Elements of parasitology: food infestation from protozoa and helminths (4h). Food infections, infection mechanisms: Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella, Yersinia enterocolitica, HAV and HEV viruses, Norovirus (4h). "Sensu stricto" toxinfections: Bacillus cereus, Clostridium perfringens.
Food poisoning by microorganisms: neurotoxins from Clostridium botulinum, enterotoxins by Staphylococcus aureus, mycotoxins (4h).
Process hygiene criteria: hygiene markers in food production, faecal indicators, shelf-life markers (2h). Spoilage bacteria, eumycetes (yeasts and moulds) (2h). Pro-technological microorganisms: microbial cultures in food technologies. Natural and selected starters (2h).
Quality assurance and microbiological safety of food in production and distribution: Good Hygienic Practices (GHP) and Good Production Practices (GMP) (4h). European Food Safety Standard: Hazard Analysis Critical Control Point System, Risk Analysis, Traceability, Food Safety Objectives (4h). Definition and meaning of microbiological limit. Design and structure of a sampling plan (2h). Elements of predictive microbiology (2h). Microbial Challenge Testing (2h).
Prerequisites:  Hygiene, Microbiology, Food Microbiology.
Skills acquired in the previous academic course.
Preparatory instructions:  Info not available
Learning materials:  Slides and pdf documents available on Ariel Web Site.
Suggested book:
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI (2012)
G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana, Milano. Isbn 978-8808-18246-3.
Other info:  Written test with open-ended questions at fixed time
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