First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
FOOD MICROBIOLOGY, LIVESTOCK PRODUCTION SYSTEMS AND CONTROL OF FOOD CHAINS
MVO2045609, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
BIOTECHNOLOGIES FOR FOOD SCIENCE
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Degree course track BIOTECNOLOGIE PER L'ALIMENTAZIONE [001LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD MICROBIOLOGY, LIVESTOCK PRODUCTION SYSTEMS AND CONTROL OF FOOD CHAINS
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2019-IF0362-001LE-2019-MVO2045609-N0
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 BARBARA CARDAZZO VET/04
Other lecturers PAOLO CARNIER AGR/17
VALERIO GIACCONE VET/04

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/17 General Techniques for Zoology and Genetic Improvement 2.0
Educational activities in elective or integrative disciplines VET/04 Inspection of Food Products of Animal Origin 2.0
Core courses BIO/13 Applied Biology 4.0

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 8.0 64 136.0 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
Board From To Members of the board
9 Commissione a.a. 2019/20 01/12/2019 30/11/2020 CARDAZZO BARBARA (Presidente)
CARNIER PAOLO (Membro Effettivo)
GIACCONE VALERIO (Supplente)
8 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CARNIER PAOLO (Presidente)
GIACCONE VALERIO (Membro Effettivo)
BASAGLIA MARINA (Supplente)
CARDAZZO BARBARA (Supplente)
MARTINO MARIA ELENA (Supplente)

Syllabus
Prerequisites: General microbiology and molecular biology (for Food Microbiology); None for the other two parts
Target skills and knowledge: FOOD MICROBIOLOGY MODULE (4CFU) (Teacher: Barbara Cardazzo)
The student has to demonstrate his/her knowledge on principal food microrganisms and the main principal procedures to identify them. In addition, the student has to know the main procedures to avoid food contamination by microrganisms.

LIVESTOCK PRODUCTION SYSTEMS (2CFU)(Teacher: Paolo Carnier)
The course provides students with basic knowledge on main characteristics of livestock production systems and of animal products used for food production.

HYGIENE AND CONTROL OF FOOD CHAINS(2CFU)(Teacher: Valerio Giaccone)
The student will acquire knowledge about the possible hazards in food chain (from farm to fork) and the harmful effects on the consumer health.
Examination methods: Written questionnaire with multiple-choice and short-answer questions for each part. The final score will be the ponderal mean.
Assessment criteria: Aim of the final examination is to verify the preparation of the student to in reference to the main educational goals of the 3 modules.
Course unit contents: FOOD MICROBIOLOGY
1. Growth, survival and death of microorganisms in foods (antibiotic resistance, spores, microbiological indicators and shelf-life)
2. Spoilage and food safety: meat, fish product, dairy products, vegetables and honey.
3. Foodborne Bacteria (Salmonella, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Campylobacter, Vibrio, spore forming bacteria).
4. Mold and mycotoxins
5. Viruses transmitted with food
6. Food preservation, fermentation, prebiotics and probiotics
7. Regulations and microbiological limits.
8. Advanced analysis techniques in food microbiology: genomics, molecular typing, microbial communities, predictive microbiology.


LIVESTOCK PRODUCTION SYSTEMS
Livestock production systems. Aims of livestock production. Meat, milk and dairy products. Dairy cattle production systems. Beef cattle production systems. Pig production. Dry-cured ham production. Rabbit and poultry production systems. Aim and organization of livestock breeding.

HYGENE AND CONTROL OF FOOD CHAINS
The system of self control in food industry by means of HACCP and HACCP simplified methodology: basic therotical and practical knowledge required to start and evaluate a Self Control Manual
Planned learning activities and teaching methods: The teachers will give lectures based on power point slides.
Work in group or other activities may be proposed requiring an active participation of the student in the lesson.
Textbooks (and optional supplementary readings)
  • G. Bittante, I. Andrighetto, M. Ramanzin, Fondamenti di Zootecnica. --: Petrini Editore, Torino, 1999. per il modulo Sistemi di produzione animale Cerca nel catalogo
  • Colavita G et al.,, Igiene e tecnologie degli alimenti di origine animale. --: Le Point Veterinaire Italie, Milano, 2008. per il modulo Igiene e controllo delle filiere alimentari Cerca nel catalogo
  • Kramer J, Cantoni C, Alimenti, microbiologia e igiene. --: Tecniche nuove, Milano,, 2011. per il modulo Igiene e controllo delle filiere alimentari Cerca nel catalogo
  • Doyle, Michael P.; Buchanan, Robert L., Food microbiology,fundamentals and frontiers edited by Michael P. Doyle, Robert L. Buchanan. Washington: ASM Press, --. per il modulo Microbiologia degli alimenti Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Working in group
  • Action learning
  • Use of online videos

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

Sustainable Development Goals (SDGs)
Good Health and Well-Being Clean Water and Sanitation