B6051 - Microbiologia degli alimenti - Modulo 2

Learning outcomes

At the end of the course the partecipant will have knowledge about the main microbiological problems and risks for the food industry and the technologies and systems that can be implemented to prevent or reduce them. In this regard, specific case studies regarding these topics will be presented and discussed during the course.

Course contents

- Main intrinsic and extrinsic factors influencing microbial growth

- Methods of food preservation

- Biological and non-biological contaminants in the food industry

- Microorganisms as agents of foodborne diseases and food spoilage

- Sanitation: cleaning and disinfection

- Food safety management systems and prerequisites

- Microorganisms as source of new ingredients for food formulations

Readings/Bibliography

Teaching material and IT resources provided by the teacher on Virtuale

A. Paparella M. Schirone, P. Visciano. Igiene nei processi alimentari - Progettazione della sicurezza degli alimenti. Casa Editrice Libr. Ulrico Hoepli spa. 2023

A. Galli, A. Bertoldi, L. Franzetti. Igiene degli alimenti e HACCP. Roma, EPC Editore, 7° Ed., 2022

Teaching methods

Lectures and dcisussion of case studies 

Assessment methods

The eligibility for the course will be determined based on the verification of the minimum attendance requirement and the submission of any assignments requested during the course. The assessment of the learning outcomes of the course content will coincide with the final exam for obtaining the teaching qualification in the subject area of the training program, as stipulated by Article 9 of the DPCM dated August 4, 2023

Teaching tools

Internet connection, video projector

Office hours

See the website of Davide Gottardi