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(objectives)
THE OBJECTIVE OF THE COURSE IS TO ACQUAINT STUDENTS WITH THE ROLE OF MICROORGANISMS IN THE TRANSFORMATION PROCESSES OF FOOD PRODUCTS AND THEIR INFLUENCE ON THE QUALITY AND SAFETY OF FOOD, THE FACTORS THAT DETERMINE THE PRESENCE, GROWTH AND SURVIVAL OF MICROORGANISMS IN FOOD AND ABILITY TO APPLY PHYSICAL, CHEMICAL AND BIOLOGICAL AGENTS FOR MICROBIOLOGICAL FOOD CONTROL. IN ADDITION, THE COURSE AIMS TO: RAISE AWARENESS OF THE MAJOR MICROBIAL GROUPS INVOLVED IN THE PRODUCTION OF FERMENTED FOODS AND THE GROWING SIGNIFICANCE STARTER; KNOW THE MAIN DISEASES ORIGINATING FROM MICROORGANISMS THROUGH THE CONSUMPTION OF FOOD AND MICROBIAL CHANGES OF FOOD; KNOW THE MICROORGANISMS RESPONSIBLE OF FOOD; UNDERSTAND THE PROCESS CONDUCTED BY SPONTANEOUS FERMENTATION AND FERMENTATION INOCULATED.
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Code
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20402442 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module:
(objectives)
THE OBJECTIVE OF THE COURSE IS TO ACQUAINT STUDENTS WITH THE ROLE OF MICROORGANISMS IN THE TRANSFORMATION PROCESSES OF FOOD PRODUCTS AND THEIR INFLUENCE ON THE QUALITY AND SAFETY OF FOOD, THE FACTORS THAT DETERMINE THE PRESENCE, GROWTH AND SURVIVAL OF MICROORGANISMS IN FOOD AND ABILITY TO APPLY PHYSICAL, CHEMICAL AND BIOLOGICAL AGENTS FOR MICROBIOLOGICAL FOOD CONTROL. IN ADDITION, THE COURSE AIMS TO: RAISE AWARENESS OF THE MAJOR MICROBIAL GROUPS INVOLVED IN THE PRODUCTION OF FERMENTED FOODS AND THE GROWING SIGNIFICANCE STARTER; KNOW THE MAIN DISEASES ORIGINATING FROM MICROORGANISMS THROUGH THE CONSUMPTION OF FOOD AND MICROBIAL CHANGES OF FOOD; KNOW THE MICROORGANISMS RESPONSIBLE OF FOOD; UNDERSTAND THE PROCESS CONDUCTED BY SPONTANEOUS FERMENTATION AND FERMENTATION INOCULATED.
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Code
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20402442-1 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/16
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Contact Hours
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40
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Laboratory Hours
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12
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Type of Activity
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Core compulsory activities
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Teacher
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DALMASTRI Claudia
(syllabus)
Food microbiology: General section
1. Microbiology: basilar concepts
2. Structure and function of microbial cells: Prokariotes and Eukariotes
3. Microbial metabolism. Nutrition and energy production
4. Microbial growth: principles and measurement methods
5. Molecular microbiology. Bacteria genetics
6. Microbial genomics
7. Metabolism regulation
Food microbiology: Special section
1. History of food microbiology. General principles. Microbial fermentations: role in food
transformation processes
2. The main microorganisms in food: taxonomy. Contaminations
3. Ecology and physiology of microorganisms in food: environmental factors affecting
microbial development
4. Classic and molecular methods for quantitative e qualitative microbial determination in food
5. Control of microbes in food: inhibition of microbial growth
6. Food pathogens
7. Microbiological analysis of drinking waters
8. Introduction to the microbiology of main non-fermented foods and drinks
(reference books)
Parte generale
Madigan et al. Brock - Biologia dei microrganismi (XIV edizione). Pearson Italia (Milano), ISBN
978-88-9190-0944. Capitoli 1-7.
Parte speciale
G. A. Farris et al. Microbiologia dei prodotti alimentari. CEA (Rozzano, MI), ISBN 9-788808-
182463. Capitoli 1-7.
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Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
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Attendance
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Mandatory
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Evaluation methods
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Oral exam
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| Module: |
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Code
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20402442-2 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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MED/42
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Contact Hours
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48
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Type of Activity
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Core compulsory activities
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|
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Università Roma Tre