B020197 - QUALITY AND MICROBIOLOGICAL SAFETY OF FOODS

ITALIAN

Microbiological safety and quality of food; taxonomy and main features of microorganisms in food ecophysiology of food microorganisms; role and significance of microorganisms in foods; microorganisms and their application in functional foods; rapid detection, identification and quantification of microorganisms in foods, EC regulations on microbiological criteria for foodstuffs

- "Microbiologia dei prodotti alimentari” G.A. Farris, E. Neviani, M. Vincenzini 2012, Casa Editrice Ambrosiana (biblioteca Agraria – 5 copie, p.le delle Cascine 18, Tel. 055.3288232 e-mail: bibag@unifi.it)

- “Microbiologia degli alimenti” Springer –Verlag (MI), 2009 Jay, Loessner, Golden, Ed italiana: A. Pulvirenti (biblioteca Agraria -4 copie)

- Material provided by the teacher

Knolewdge acquired:

Roles of microorganisms in food, issues related to the quality and microbiological safety of food, methodological approaches for the determination and identification of microorganisms in food, regulations.


Competence acquired:

Students will be able to understand, integrate and elaborate concepts related to:

-presence and role of microorganisms in foods

-using of microorganisms to improve the quality of foods and to ensure their safety

Skills acquired at the end of the course:

-the ability to act independently and critically assessing the various issues related to the quality and microbiological safety of food

-the ability to select appropriate methods and protocols to manage and / or resolve situations related to safety and microbiological quality of food

Microbiology and Biochemistry

Lectures, laboratory exercises, seminars

oral exam