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
FOOD MICROBIOLOGY
AVP4068078, 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 6.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)

Lecturers
Teacher in charge ALESSIO GIACOMINI AGR/16

Integrated course for this unit
Course unit code Course unit name Teacher in charge
AVP4068076 MICROBIOLOGY AND FOOD INSPECTION (C.I.) ALESSIO GIACOMINI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/11 Chemistry and Biotechnology of Fermentations 6.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

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

Examination board
Examination board not defined

Syllabus

Common characteristics of the Integrated Course unit

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.

Specific characteristics of the Module

Course unit contents: 1° credit. The microbial world and the microorganisms: bacteria, yeasts, molds
2° credit Microbial cytology and metabolism
3° credit. Effects of the environment on microbial growth: temperature, water, oxygen, pH.
4° credit. Microorganisms involved in food production. Lactic acid bacteria. Probiotic bacteria.
5° credit. Fermented foods: wine, dairy, salami, sourdough.
6° credit. Laboratory of microbiology: cultivation of microorganisms, microscopy
Planned learning activities and teaching methods: The course is composed of lectures in the classroom supported by the use of slides that are then made ​​available to the students. Laboratory exercises are planned to learn some methodological aspects of microbiological analysis of foods.
Additional notes about suggested reading: The slides used for class are made available to students a few days later on the MOODLE platform (https://elearning.unipd.it/scuolaamv/). Some books are indicated to the students along with links to online videos or documents useful for comprehensions and as reference material.
Textbooks (and optional supplementary readings)
  • M. T. Madigan, J. M. Martinko, D. A. Stahl, D. P. Clark, BROCK - Biologia dei microrganismi - volume 1. Torino: Pearson, 2012.
  • A. Vaughan, P. Buzzini, F. Clementi, Laboratorio didattico di microbiologia. Milano: Casa Editrice Ambrosiana, 2008.
  • G.A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.