Università Roma Tre

1) General metabolism and physiology of microbes involved in food transformation, with special focus on Saccaromyces cerevisiae, lactic bacteria, acetic bacteria.
2) Taxonomy, physiology, ecology and biochemistry of microbes involved in the production of the following fermented foods: vinegar, leavened foods, fermented milk, cheese, salami, beer, table olives.
3) Food-spoiling microorganisms and bacteriophages
4) Role of microrganisms in food conservation

Selected topics will be available on suggested Food Microbiology and Food Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students can be received avery day, at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.