
Course unit
PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND METHODS FOR RISK ANALYSIS
MVN1028616, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2017/18
ECTS: details
Type 
ScientificDisciplinary Sector 
Credits allocated 
Basic courses 
SECSS/01 
Statistics 
4.0 
Core courses 
VET/04 
Inspection of Food Products of Animal Origin 
6.0 
Course unit organization
Period 
Second semester 
Year 
2nd Year 
Teaching method 
frontal 
Type of hours 
Credits 
Teaching hours 
Hours of Individual study 
Shifts 
Practice 
1.0 
8 
17.0 
No turn 
Laboratory 
2.0 
16 
34.0 
5 
Lecture 
7.0 
56 
119.0 
No turn 
Examination board
Board 
From 
To 
Members of the board 
7
Commissione a.a. 2018/19 
01/12/2018 
30/11/2019 
FASOLATO
LUCA
(Presidente)
CORAIN
LIVIO
(Membro Effettivo)
BALZAN
STEFANIA
(Supplente)
NOVELLI
ENRICO
(Supplente)

6
Commissione a.a. 2017/18 
01/12/2017 
30/11/2018 
FASOLATO
LUCA
(Presidente)
CORAIN
LIVIO
(Membro Effettivo)
BALZAN
STEFANIA
(Supplente)
NOVELLI
ENRICO
(Supplente)

Prerequisites:

Required foundation courses: Statistics, Calculus and Physics
Food Borne and Water Borne Zoonoses
In addition to the Required foundation courses the notions of quality and food technology are needed 
Target skills and knowledge:

PRINCIPLES OF MICROBIAL ECOLOGY OF FOOD
At the end of the course the student should have acquired theoretical knowledge about microbial ecology of food and practical knowledge / application on the main diagnostic techniques used in food microbiology
METHODOLOGIES FOR RISK ANALYSIS
Introduce students to the principles of quantitative risk in hygienic and health of food and provide the
most important notions on statistical methods for estimating and monitoring of the risk. 
Examination methods:

The verification of the acquired knowledge and skills will be carried out by means of three written tests on the treated topics, appropriately supplemented by additional works (reports, presentations or case studies). The exam can be oral at the request of the student.
Exam 1:lab test with observation / description of microscopic preparations, culture media and problem solving, calculations and formulas.
Exam 2: a multiple choice test with negative valence of the wrong answers; seven open questions and possible resolution of calculations. The questions are related to the main topics addressed in class (pathogens, alterants, fermentations, microbiological criteria, contamination in the company, factors that influence microbial populations)
Exam 3: written exam concerning the topics of risk analysis methodologies it will consist of: both open and multiplechoice questions. The interpretation of a real case study is also assigned. 
Assessment criteria:

first exam: The main criterion for evaluating the first written test consists in the ability to interpret a real Gram stain or others stain and to solve problems in the appropriate manner concerning the microbiology laboratory. The answers are open to allow the student greater autonomy in the disquisition of the themes.
second exam: The main criterion for evaluating the second written test consists in the consistency and completeness of the answers; the answers are open to allow the student greater autonomy in the disquisition of the themes.
third exam:The main evaluation criteria for the third written test are on the one hand to demonstrate the correct understanding of the basic principles of statistical methodologies for the estimation and monitoring of risks in the field of food safety.
On the other hand, the student's ability to frame, formalize and solve a real problem in the context of the methodologies presented in class is also assessed. 
Course unit contents:

PRINCIPLES OF MICROBIAL ECOLOGY OF FOOD (6 ECTS)
1) (lecture in classroom) 4 ECTS
General concept of food microbiology with concern to microbial ecology and to the dynamics of microorganisms growth. General information on microbial starters, fermentations and LAB . Microbial flora and spoilage of meat and meat products, fish products, milk and dairy products and vegetables.(1 ECTS)
Microbiological criteria and applications of Reg. 2073/2005 , the microbial contamination in food industry, Biofilms . Intrinsic and extrinsic ecological factors that influence microorganisms growth: pH, Aw, Eh, humidity, nutritional elements, environment and microbial adaptation mechanisms. Mentions on the effect caused by storage and stabilization treatments . Classification of microorganisms as hygiene or contamination indicators: total aerobic microorganisms, enterobacteriaceae, E. coli, sulphite reducers clostrides, Pseudomonas, coagulasepositive staphylococci, moulds and yeasts. (2 ECTS)
Notions of epidemiology and control of foodborne microorganisms .
Foodborne diseases : Clostridium perfringens and C. botulinum, Bacillus cereus; Salmonella spp., Escherichia coli, Yersinia enterocolitica, Cronobacter sakazakii; Staphylococcus aureus; Listeria monocytogenes; Campylobacter spp., Vibrio spp., Aeromonas spp, enteric viruses. (1 ECTS)
2) Lab sessions: 2 ECTS
Safety laboratory: risk, prevention and training. Use of personal protection equipment. Preparation, sterilization, plating of some media.
Use of laboratory materials and equipment.
Microbiological analysis on different food matrices, microbial total count, coliform and coagulasepositive staphylococci. Interpretation of the results obtained by using ISO regulations. Examples of reactions in macromethod for the identification of microorganisms and the use of colouring techniques.

METHODOLOGIES FOR RISK ANALYSIS (4 ECTS) 
 principles of statistical inference  :
Descriptive statistics vs. Inferential statistics, inferential statistics: definitions and basic concepts, statistical tests 1, 2 and C samples.
 Curve growth / reduction of pathogens .
 Statistical techniques for the analysis of diagnostic tests: the ROC curve .
 Statistical analysis of risk factors: logistic regression .
 Design and Analysis of Experiments  :
Oneway ANOVA, block and covariate, twoway ANOVA and multiway.
 statistical quality control in the food industry . 
Planned learning activities and teaching methods:

PRINCIPLES OF MICROBIAL ECOLOGY OF FOOD
Lectures
The lectures aim to provide the critical basis to evaluate the main microbial targets (pathogens, spoilage and starters) and their evolution in food. The course illustrates how to classify microorganisms and their impact on food taking in to account previous knowledge (eg, food technology, food quality).
Lab.
The lessons of laboratory aim to provide a practical example of the practice of microbiological analysis applied to food matrices using the quantitative study of microorganisms in food. Practical knowledge of handling, processing and interpretation of results in the light of current legislation.
METHODOLOGIES FOR RISK ANALYSIS
Lectures
The lectures activities focus on the presentation by the teacher, combining the projection of slides with insights and diagrams on the blackboard, the principles of quantitative risk analysis in the field of food safety and the foundations of the most important statistical methodologies for the estimation and monitoring of risk.
Laboratory
The statistical laboratory lessons provide for the acquisition by the students of the ability to use a statistical software dedicated to the autonomous resolution of real case studies; this competence involves several phases, starting from the importation of the data sets, passing through the descriptive statistical analysis, up to the inferential statistical analysis through which decisions are made on compliance with the regulations or the security constraints / targets sanitation of food. 
Additional notes about suggested reading:

PRINCIPLES OF MICROBIAL ECOLOGY OF FOOD
The teaching material (eg slides, additional material, data sheets) will be available at the link: https://elearning.unipd.it/scuolaamv/ (Moodle platform of the School).
extremes of receipt students at Legnaro Agripolis office building museum, from 14.00 to 16.00 Monday.
METHODOLOGIES FOR RISK ANALYSIS
Notes provided by instructor
The teaching material (eg slides, additional material, data sheets) will be available at the link: https://elearning.unipd.it/scuolaamv/ (Moodle platform of the School).
extremes of receipt students:APPOINTMENT 
Textbooks (and optional supplementary readings) 

D.C. Montgomery, Controllo statistico della qualitÃ 2/ed. 2006: , . McGrawHill

Basil Jarvis, Statistical Aspects of the Microbiological Examination of Foods, Second Edition (Progress in Industrial Microbiology). : Elsevier., 2008.

John Bower, Statistical Methods for Food Science: Introductory procedures for the food practitioner. : WileyBlackwell., 2009.

Cocolin L.S. & Comi G., La microbiologia applicata alle industrie alimentari. : Aracne, 2007.

Galli Volonterio A., Microbiologia degli alimenti. : Ambrosiana, 2005.

Bell C. et al, Food microbiology and laboratory practice. : , 2005.

D.C. Montgomery, Programmazione e Analisi degli Esperimenti. Milano: , 2005. McGrawHill

Jay J.M., Microbiologia degli alimenti. New York: Chapman & Hall, 2009.

Barbieri P. et al., Microbiologia ambientale ed elementi di ecologia microbica. : Ambrosiana, 2008.

Cescatti G., Feller E., Ferrarini S., Novelli E.,, la Sicurezza Alimentare per la produzione e il consumo. : libreria progetto Padova, 2013.

Farris, G.A., Gobbetti M., Neviani E., Vincezini M.,, Microbiologia dei prodotti alimetnari. : Ambrosiana, 2016.

Kramer J., Cantoni C, Alimenti, microbiologia e igiene. : Tecniche nuove, 2011.

Innovative teaching methods: Teaching and learning strategies
 Lecturing
 Laboratory
 Case study
 Working in group
 Active quizzes for Concept Verification Tests and class discussions
 Use of online videos
 Loading of files and pages (web pages, Moodle, ...)
Innovative teaching methods: Software or applications used
 Moodle (files, quizzes, workshops, ...)
 Minitab
Sustainable Development Goals (SDGs)

