Università Roma Tre

Program - Claudia Dalmastri
Food Microbiology and Hygiene
Microbiologia e Igiene degli alimenti - modulo I (6 CFU), S.S.D. AGRI-08/A (ex AGR/16)
ACADEMIC YEAR 2024-2025
Enogastronomic Sciences and Cultures, Department of Science, University 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 gene transfer, HGT
6. Metabolism regulation
7. Microbial genomics

Food microbiology: Special section
1. Microorganisms in food: role (virtuous, spoiling, pathogens); 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

In-depth analysis of some topics covered in class on scientific articles taken from peer reviewed journals.

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

Parte generale
Madigan et al. Brock - Biologia dei microrganismi (XIV edizione). Pearson Italia (Milano), ISBN 9788891906298.
Parte speciale
Cocolin et al. Microbiologia alimentare applicata. CEA Casa Editrice Ambrosiana, ISBN 978-88-08-12007-6.