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
FOOD MICROBIOLOGY
AGL1000336, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

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 8.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY
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 ALESSIO GIACOMINI AGR/16

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/16 Agricultural Microbiology 8.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 1.0 8 17.0 2
Lecture 7.0 56 119.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: It is necessary that the student had acquired credits of the following courses: mathematics, general and inorganic chemistry with elements of physical chemistry, organic and biological chemistry, biology, general microbiology.
Target skills and knowledge: The student becomes familiar with the characteristics of the principal microbial groups related to food safety with particular emphasis on pathogenic bacteria and viruses. Aspects related to the ecology of such microorganisms are considered, particularly regarding the environmental parameters influencing the microbial development on food matrices. The main microbiological analyses related to foods are studied, along with the most recent criteria used for the classification of microorganisms of food interest. Microbial food spoilage is also be synthetically treated. Lab activity is about the application of innovative microbiological techniques.
Examination methods: Students are expected to show both thorough understanding of the concepts taught and ability to apply the knowledge in practical situations related to food.
Assessment criteria: The evaluation will be based on the level of knowledge and understanding of the topics covered during the class.

The assessment of learning outcomes will be based on the ability to make a personal elaboration of knowledge to identify and solve specific technical problems of the food industry
Course unit contents: 1° credit: Characteristics of the main microbial groups of food interest.
2°- 3° credit: Ecology of food microorganisms (temperature, pH, water activity, oxygen)
4°-5° credit: Food pathogens
6° credit: Toxic substances produced by microorganisms. Classification of microorganisms related to foods
7° credit: Microbiological analyses of foods.
8° credit: Microbial food spoilage
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 food. A seminar on the situation of food safety in Italy is planned every year. A forum is activated on the web for discussion on items related to the course.
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)
  • Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Case study
  • Questioning
  • Problem solving
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

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

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Sustainable Cities and Communities Responsible Consumption and Production