The course aims to provide basic knowledge on the microorganisms involved in the processing, preservation and spoilage of foods of animal and plant origin; their activities will be described with particular reference to the interactions between microorganism-product and microorganism-process. The aspects of safety and traceability of food will be studied through the application of innovative methodological approaches, that enable rapid and specific detection of biotic components undesired and potentially dangerous to the health of consumers.
Introduction to food microbiology. Foods as growth substrate for microorganisms. Incidence, type and characteristics of microorganisms associated with food.
Pro-technological microorganisms, spoilage microorganisms and pathogens.
Characterization and metabolism of the main microbial groups of interest in food: lactic acid bacteria, yeasts and moulds.
Microbiological aspects related to non-fermented foods of animal origin (milk, meat, processed meat, fish, eggs) and vegetable origin (fresh vegetables, minimally processed vegetables, fruits, seeds, flour, pasta).
Importance of the fermentation processes in food processing.
Microbiological aspects related to fermented foods of animal origin (sausages and cured meats) and of plant origin (wines and special wines, beer, bread and sourdough bread, vinegar and balsamic vinegar, olives, sauerkraut).
Definitions of biological safety, traceability, risk ...
Safety issues (biotic components unwanted and potentially dangerous to health, and compounds released by microorganisms, eg. mycotoxins, biogenic amines, genes for AR).
Food-borne microorganisms of interest for safety: Aeromonas hydrophila, Clostridium botulinum, Salmonella, etc..
Molecular methods specific for the detection of pathogens and of undesirable compounds released / present in the food.
National and international legislation related to the food safety.
Solutions, such as detection of the contamination points in the food chain, prevention, application of methods for detecting the contamination in food production.
There are no ongoing trials. The examination will consist of an oral assessment.
