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
AVP7078165, 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
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 7.0
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/course/view.php?idnumber=2019-IF0365-000ZZ-2018-AVP7078165-N0
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
AVP7078163 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 7.0

Course unit organization
Period First 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 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

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

Examination board
Examination board not defined

Syllabus

Common characteristics of the Integrated Course unit

Prerequisites: No prerequisite is required.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.
Laboratory activities help to provide skills regarding the management of microbiological aspects of foods
The student also develops the following transversal skills:
- evaluation of processes and products with regard to microbiological aspects
- ability to work in groups
- ability to communicate ideas and information
Examination methods: The exam is composed of two partial tests (one with multiple choice questions and one oral) and of a final exam for the definition of the grade.
There are no partial tests.
Assessment criteria: The evaluation of the student's preparation will be based on:
1) understanding and assimilation of the topics covered during class; 2) ability to use the knowledge learned to formulate logical and coordinated discussions on the various topics covered during the course; 3) ability to solve problems specific of the food sector.

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
7° credit. Guided visit to companies producing fermented foods (dairy and/or enology)
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. Cerca nel catalogo
  • A. Vaughan, P. Buzzini, F. Clementi, Laboratorio didattico di microbiologia. Milano: Casa Editrice Ambrosiana, 2008. Cerca nel catalogo
  • G.A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Case study
  • Questioning
  • Problem solving
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Use of online videos

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

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Clean Water and Sanitation Responsible Consumption and Production