First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SAFETY AND HYGIENE OF FOOD PRODUCTS
Course unit
PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND METHODS FOR RISK ANALYSIS
MVN1028616, 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
SAFETY AND HYGIENE OF FOOD PRODUCTS
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 10.0
Type of assessment Mark
Course unit English denomination PRINCIPLES OF FOOD MICROBIAL ECOLOGY AND METHODS FOR RISK ANALYSIS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance
Language of instruction Italian
Branch VICENZA
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in SAFETY AND HYGIENE OF FOOD PRODUCTS

Lecturers
Teacher in charge LUCA FASOLATO VET/04
Other lecturers LIVIO CORAIN SECS-S/01

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Basic courses SECS-S/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

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2011 course timetable

Examination board
Board From To Members of the board
8  Commissione a.a. 2019/20 01/12/2019 30/11/2020 FASOLATO LUCA (Presidente)
CORAIN LIVIO (Membro Effettivo)
BALZAN STEFANIA (Supplente)
NOVELLI ENRICO (Supplente)
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)

Syllabus
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 multiple-choice 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, coagulase-positive 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 coagulase-positive staphylococci. Interpretation of the results obtained by using ISO regulations. Examples of reactions in macro-method 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 - :
One-way ANOVA, block and covariate, two-way 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 qualità 2/ed. 2006: --, --. McGraw-Hill Cerca nel catalogo
  • 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. --: Wiley-Blackwell., 2009. Cerca nel catalogo
  • Cocolin L.S. & Comi G., La microbiologia applicata alle industrie alimentari. --: Aracne, 2007.
  • Galli Volonterio A., Microbiologia degli alimenti. --: Ambrosiana, 2005. Cerca nel catalogo
  • Bell C. et al, Food microbiology and laboratory practice. --: --, 2005. Cerca nel catalogo
  • D.C. Montgomery, Programmazione e Analisi degli Esperimenti. Milano: --, 2005. McGraw-Hill
  • Jay J.M., Microbiologia degli alimenti. New York: Chapman & Hall, 2009. Cerca nel catalogo
  • Barbieri P. et al., Microbiologia ambientale ed elementi di ecologia microbica. --: Ambrosiana, 2008. Cerca nel catalogo
  • 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. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Case study
  • Working in group
  • Use of online videos
  • student lessons

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

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being