Basic competences in biology and general microbiology are required
Written and oral examination
In the first module (microbiological quality of food) students will acquire knowledge on Food sovereignty, environmental protection, and reduction of poverty. Globalization of quality.Microbiological quality related to: nutrients and food composition; main causes of food degradation; microorganisms and their role in food; sources of microbial contamination; the control of microorganisms; the microorganisms that cause diseases of food origin. Probiotics and functional foods. Fermented and unfermented foods. Quality and its variations; management and control of microbiological quality.
First module: Food quality (6 CFU): Foods and processed foods. Food production in developing countries. Spontaneous fermentation: risks, potentiality. How to control microbial activity. Food storage methods. Sources of microbial contamination; the control of microorganisms; the microorganisms that cause diseases of alimentary origin. Probiotics and functional foods. Fermented and unfermented foods. Food sovereignty, self-production and the defense and conservation of microbial biodiversity as driving of development.
Galli-Volonterio A. et al., 2005. Microbiologia degli alimenti . Zanichelli, Bologna. Farris GA, et al.2012 Microbiologia dei prodotti alimentari. Zanichelli, Bologna
Face-to-face and distance learning, laboratories, seminars. Examination of microbial specimen; microbial isolation procedures and tools; traditional and advanced microbiological analysis tools.
Available to give lessons in English or French for mobile students. Non-attending students can contact me by phone (079229314) or email (mbudroni@uniss.it) to request additional teaching material. EXERCISES IN CLASS and LABORATORY
