First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
FOOD MICROBIOLOGY AND FOOD MICROBIAL BIOTECHNOLOGY
AVP5073599, 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
BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Degree course track BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY AND FOOD MICROBIAL BIOTECHNOLOGY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)

Lecturers
Teacher in charge MARINA BASAGLIA AGR/16

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/16 Agricultural Microbiology 6.0
Core courses VET/05 Infectious Diseases of Domestic Animals 2.0

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

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Syllabus
Target skills and knowledge: At the end of the course, students should have acquired knowledge regarding the role of microorganisms in food processes and should be able to design a food production involving microorganisms, starting from the isolation and characterization/selection and genetic improvement of the most suitable microbes up to downstream processes, with emphasis to biotechnological application in the food industry. Students should also understand the microbiology of food-borne pathogens and should be able to apply microbiology and biotechnology methods.
Examination methods: The exam consists of written tests with open questions regarding the lectures in class and of a written multiple choice test concerning the laboratory activities.
Assessment criteria: For the evaluation, we will take into consideration the written communication skills of the student and the completeness of the reported information. In particular, the evaluation will take into account the level of understanding, the acquisition of concepts and methodologies proposed and the ability to apply them.
Course unit contents: Origin of food microorganisms. Factors affecting the growth of microorganisms in foods (pH, Aw, POR, nutrients, temperature, type of atmosphere, air humidity). Control Systems of microbial growth: heat treatments (D and Z), ionizing radiation, UV rays, drying, chemical treatment (outline). The industrial sterilization procedures.
The selection of microorganisms for the food industry: traditional approach, bioprospecting and direct environmental DNA cloning. Methods of characterization DNA and NON-DNA based. Regulatory systems for Microbial Food Cultures: European and American approach. The selection, characterization and genetic improvement of strains for industrial use.
Microorganisms as agents of controlled fermentations: virtuous microbes, lactic acid bacteria, yeasts and molds. The starters cultures. Fermented foods: salami, fermented milks, cheese, beer, sour dough: microbiological process, selection and genetic improvements of microorganisms.
The large-scale cultivation of microorganisms for food production: the composition of culture media for industrial fermentation, submerged and solid state fermentation in food production. Downstream processes.
Development strategies of the fermentative systems. The industrial production of enzymes, the production of organic acids and amino acids, thickeners and flavoring. The production of microbial biomass: the production of baker yeast.
The biotechnological use of residues from agro food industry for the production of high-value products: examples (bioplastics from whey, bioethanol from lignocellulosic wastes).
Utilization of Genetically Modified Microorganisms (GMMs) or products obtained from GMMs, for food e non-food productions. Regulatory frames and examples.
In the laboratory part of the course, students will deal with the isolation and identification procedure of two major food-borne pathogens, i.e. Salmonella spp. and Campylobacter spp.
Planned learning activities and teaching methods: The theoretical part of the course will be delivered through lectures and specialized seminars, also as journal clubs in order to stimulate communication skills of the students; in the practical part, students will acquire the laboratory basic abilities in microbiological and biomolecular diagnosis of food-borne pathogens.
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at:
https://elearning.unipd.it/scuolaamv/login/index.php
Textbooks (and optional supplementary readings)
  • Waites et al., Industrial Microbiolog Blackwell.. --: Blackwell, 2006.
  • Doyle, et al., Food Microbiology: Fundamentals and Frontiers. --: ASM Press, 1997. Cerca nel catalogo
  • Carter & Cole, Diagnostic Procedure in Veterinary Bacteriology and Mycology (Fifth Edition). --: Elsevier, 1990.