First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
MICROBIOLOGY OF FERMENTATION PROCESSES
AVP3051669, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 10.0
Type of assessment Mark
Course unit English denomination MICROBIOLOGY OF FERMENTATION PROCESSES
Website of the academic structure https://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/
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 VIVIANA CORICH AGR/16
Other lecturers ANGIOLELLA LOMBARDI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/11 Chemistry and Biotechnology of Fermentations 10.0

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 9.0 72 153.0 No turn

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: To take the exam it is mandatory to have obtained credits for the following units of the first year: mathematics, general and inorganic chemistry with elements of physical chemistry, organic and biological chemistry, biology and the following specific prerequisites: general microbiology, transformation technologies of products of plant origin, transformation technologies of products of animal origin.
Target skills and knowledge: The aim of the course is to provide basic and practical elements for a good knowledge of the role of microorganisms, yeast and bacteria, in the production of fermented foods. The technological, functional and safety properties that these microorganisms should possess in order to be used in the production of fermented foods of animal origin (yogurt and other fermented milks, cheese, fermented meat products) and of vegetable origin (wine, beer,bread bakery products , sourdoughs, olives, sauerkraut) will be examined. The course will also consider factors influencing microbial technological traits and new potential applications that include microorganisms.The part relating to food of plant origin will be treated by Prof. Viviana Corich, that relating to food of animal origin by prof. Angiolella Lombardi
Examination methods: The exam consists of two tests: an oral test (prof. Viviana Corich) and a written test (prof. Angiolella Lombardi)
Assessment criteria: Students are expected to show both thorough understanding of the concepts taught and ability to apply the knowledge in practical situations related to food transformation.
Course unit contents: 1st credit: characteristics of the yeast cell, wall, organelles, physiological and molecular mechanisms of reproduction (budding and sporulation).
2nd credit: yeast taxonomy, taxonomical evolution of the genus Saccharomyces and technological implication, description of the main taxonomic groups with particular emphasis on those involved in food production.
3rd credit: yeasts in wine-making, brewing and bakery, characteristics of technological substrates of growth and influence of the production technologies, primary and second fermentations.
4th credit: general concepts on yeast sugar metabolism, alcoholic fermentation, respiration, control of the energy metabolism during technological processes, formation of secondary products, production of flavors.
5th credit: general concepts on yeast nitrogen metabolism, sulfur aminoacids metabolism, aromatic compounds and off-flavors.
6th credit: control of alcoholic fermentation, environmental and nutritional aspects, growth and fermentation kinetics, yeast ecology, yeast starter culture production and use.


7th credit: taxonomy, safety and general characteristics of lactic acid bacteria, methods for their identification.
8th credit: metabolic properties of industrial interest, sugar metabolism, protein metabolism, citrate fermentation, production of bioamines, biopeptides, polysaccharides, role of lactic acid bacteria in the production of fermented milk and cheese, natural starter cultures and selected commercial starter cultures.
9th credit: non starter lactic acid bacteria and their role in cheese ripening, non lactic microbial cultures in cheese production, undesirable fermentations in cheese, bacteriophages in the dairy industry and methods of control and prevention.
10th credit: properties, examples of application, regulation of probiotics, Protective cultures and their application in the food industry, the role of lactic acid bacteria, coagulase negative staphylococci and moulds in fermented meat products, other fermented foods (sourdoughs, fermented vegetable).
Planned learning activities and teaching methods: The course is composed of regular lectures in the classroom supported by the use of slides that are then made available to the students. Moreover recent scientific papers are discussed in order to evaluate innovative potential applications that include microorganisms. A Field trip to wineries/breweries is included.
Additional notes about suggested reading: The slides used for class are made available to students a few days later. Slides, scientifica paper and other texts will be available on the following website https://elearning.unipd.it/scuolaamv/ (Moodle Platform).
Textbooks (and optional supplementary readings)
  • König, Helmut; Unden, Gottfried; Frohlich, Jurgen, Biology of microorganisms on grapes, in must and in wineHelmut Konig, Gottfried Unden, Jurgen Frohlich editors. Berlin: Heidelberg, Springer, 2009. Cerca nel catalogo
  • Priest, Fergus G.; Campbell, Iain, Brewing microbiologyedited by Fergus G. Priest and Iain Campbell. New York: Kluwer academic/Plenum publishers, 2003. Cerca nel catalogo
  • Ribereau-Gayon, Pascal; Doneche, Bernard; Donèche, Bernard; Dubourdieu, Denis; Ribereau-Gayon, Pascal, Handbook of Enology : Volume 1. Chichester: John Wiley & Sons, Ltd., 2006. Cerca nel catalogo
  • Brock, Thomas D.; Martinko, John M.; Madigan, Michael T., Biologia dei microrganismiBrock[a cura di] Michael T. Madigan, John M. Martinko. Milano: CEA, 2007. Cerca nel catalogo
  • Mucchetti, Germano; Neviani, Erasmo, Microbiologia e tecnologia lattiero-casearia qualità e sicurezza. Milano: Tecniche Nuove, --. Cerca nel catalogo
  • Grazia L., Coloretti F., Zambonelli C., Tecnologie dei salumi. --: Edagricole, 2011. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Interactive lecturing
  • Peer feedback
  • Peer assessment
  • Use of online videos

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Climate Action