First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
MICROBIOLOGY AND FOOD INSPECTION (C.I.)
AVP4068076, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated
Type of assessment Mark
Course unit English denomination MICROBIOLOGY AND FOOD INSPECTION (C.I.)
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2016-AVP4068076-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
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

Lecturers
Teacher in charge ALESSIO GIACOMINI AGR/16

Modules of the integrated course unit
Course unit code Course unit name Teacher in charge
AVP4068077 FOOD INSPECTION VALERIO GIACCONE
AVP4068078 FOOD MICROBIOLOGY ALESSIO GIACOMINI

Course unit organization
Period  
Year  
Teaching method frontal

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
4 Commissione valida dall'a.a. 2018/19 01/12/2018 30/11/2020 GIACOMINI ALESSIO (Presidente)
GIACCONE VALERIO (Membro Effettivo)
CORICH VIVIANA (Supplente)
DE MARCHI MASSIMO (Supplente)
LANTE ANNA (Supplente)
TAGLIAPIETRA FRANCO (Supplente)
3 Commissione a.a. 2017/18 01/12/2017 30/11/2018 GIACOMINI ALESSIO (Presidente)
GIACCONE VALERIO (Membro Effettivo)
CORICH VIVIANA (Supplente)
DE MARCHI MASSIMO (Supplente)
LANTE ANNA (Supplente)
TAGLIAPIETRA FRANCO (Supplente)
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 GIACOMINI ALESSIO (Presidente)
GIACCONE VALERIO (Membro Effettivo)
CORICH VIVIANA (Supplente)
DE MARCHI MASSIMO (Supplente)
LANTE ANNA (Supplente)
TAGLIAPIETRA FRANCO (Supplente)

Syllabus
Prerequisites: In order to successfully attend the course it is desirable that the student had previously acquired those skills and knowledge that come from applied chemistry and applied biology. Also helpful are the knowledge of English language and the ability to use Internet for information retrieving and management.
Target skills and knowledge: To acquire general knowledge of the microbial world (morphology, metabolism, physiology and ecology) along with the main characteristics and functions of the most important microbial groups related to food. Microbiological aspects of the most important fermented foods (dairy, enological,salami and bread)are discussed
Students will acquire knowledge on “Food Inspection”, in particular on: European and Italian legislation on food quality control; general concepts and epidemiology of waterborne and foodborne diseases; main microbial agents of foodborne disease; commercial and nutritional labelling of foods, labeling of foods from a legal point of view; the problem of allergens on food label; general rules on the application of Good Manufacturing Practices in food processing.
Examination methods: The exam consists of a written test (questions with multiple choice answers) and an oral test.
Assessment criteria: The students are expected to show both thorough understanding of the concepts taught and ability to apply the knowledge in practical situations related to food.