Università Roma Tre

Food microbiology: General section
1. Microbiology: basic concepts
2. Structure and function of microbial cells. Prokaryotes and Eukaryotes
3. Microbial metabolism. Nutrition and energy production
4. Microbial growth: principles and measurement methods; control of microbial growth
5. Molecular microbiology.
a. Bacteriophages
b. Bacteria genetics; horizontal genetic transfer, HGT
6. Metabolism regulation
7. Microbial genomic

Food microbiology: Special section
1. Microorganisms in food: role (virtuous, spoiling, pathogenic); contaminations
2. Ecology and physiology of microorganisms in food: environmental factors affecting microbial development; microbial interactions
3. Quantitative and qualitative microbial determination in food: sampling, numbering, isolation, identification, typing, culture-independent methods
4. Control of microbes in food: principles and methods
5. Microorganisms of food interest: the main groups; taxonomy
6. Foodborne diseases: responsible microorganisms; infections and poisonings
7. Microbial fermentations: role in food transformation processes
8. Human intestinal microbiota; probiotics

Insights into some topics covered in class on scientific articles from peer reviewed journals.

Laboratory exercises
Two practice exercises in microbiology laboratory aimed to analyse bacterial presence in food samples.

Vengono adottati due libri di testo, per la parte generale Madigan et al. Brock, XVI Ed. ISBN 9788891906298, e per la parte speciale Cocolin et al. ISBN 978-88-08-12007-6 (v. Bibliografia di riferimento). Le indicazioni sui capitoli e paragrafi in riferimento agli argomenti trattati vengono fornite a lezione. Le presentazioni delle lezioni vengono messe a disposizione su Moodle. Inoltre, per approfondimenti, articoli scientifici in inglese vengono consigliati a lezione. Per le esercitazioni vengono fornite apposite dispense.