First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070077, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY AND QUALITY
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge VIVIANA CORICH AGR/16

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/16 Agricultural Microbiology 6.0

Mode of delivery (when and how)
Period Second semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 26/02/2018
End of activities 01/06/2018

Examination board
Board From To Members of the board
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CORICH VIVIANA (Presidente)
GIACOMINI ALESSIO (Membro Effettivo)

Prerequisites: The class does not require any "bridging courses" and some base knowledge will be given during the first credits of the course.
Target skills and knowledge: The course is aimed at giving a wide knowledge on microbiology of fermented foods and their technology. The main typologies linked with Italian food tradition and technology will be deeply described (cheeses, fermented meat products, beers, distillates). Major emphasis will be on microbial involvement in food quality. Some specific fermented products will be chosen as case studies. The course will also include trips aimed at visits areas and local producers of particular interest.
Examination methods: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work.
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Course unit contents: 1st credit: Introduction. Basic principles of microbiology. Microbial nutrition and metabolism. Microbial growth and its control. Food-related microbial ecology.
2nd credit: Yeast and bacteria involved in food production. Technological role of microorganisms. Main microbial metabolisms and products involved in food quality.
3rd credit: Typical Italian dairy and fermented meat products – technological process and microbial involvement in quality traits (cheese and salami).
4th credit: Typical Italian alcoholic beverage – technological process and microbial involvement in quality traits (wines, distillates, bears).
5th credit: Case study on Italian Typical Products chosen among important ripened cheeses and fermented meat products. Tradition, production and valorisation.
6th credit: Field trips connected with the case study treated during the course.
Planned learning activities and teaching methods: The course will include lectures and seminars in classroom some “field trips” in private industries/farmers’ and producers’ cooperatives.
Additional notes about suggested reading: All the documents and materials needed distributed and used during the course (powerpoin presentations, papers etc.) will be made available on the Moodle Platform of the School of AMV.
Textbooks (and optional supplementary readings)
  • Michael T. Madigan, John M. Martinko, David Stahl, David P. Clark, Brock Biology of Microorganisms (13th Edition). --: Prentice Hall- Upper Saddle river, NJ, USA, 2010.
  • Robert W. Hutkins, Microbioloy and Technology of Fermented Food. --: Blachwell – Iowa, USA, 2006.