Università Roma Tre

-Description of the main foodborne micro-organisms.
-Control of microorganisms in foods.
-Food safety: legislative aspects.
-Sampling techniques.
-Microbiological analysis of foods.
-Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms.
-Research of the main foodborne micro-organisms.
-Identification of microorganisms on phenotypic and molecular basis.
-Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
-Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Bacteriophages as biocontrol agents and applications in food microbiology.
-Resistance to antibiotics and implications on the quality and safety of fermented foods.

MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
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