Università Roma Tre

-Relation between food and microorganisms.
-Microorganisms involved in food processing and their influence on food quality and safety;
fermented food production; starter culture, spontaneous or inoculated fermentation
-Presence, growth and survival factors of microorganisms in foods
-Physical and chemical contamination in food; Supply chain contaminants; Drug and
pesticide residues, improper use of additives
-Biological risk, the most common MTAs: difference between infections, intoxications, and
foodborne toxins
-Foodborne diseases of viral origin
-Mycotoxins
-European food hygiene regulations
-Biological risk prevention in the food sector: physical, chemical and biological treatments
-Hygiene in production and distribution workplaces: structural requirements of working
environments
-The HACCP system: application within food companies, practical exercises on drafting
self-control plans and allergen books
-Quality planning and control; the good hygiene practices (GMP); ISO 22:000 standard

- Cocolin et al. Microbiologia alimentare applicata. CEA Casa Editrice Ambrosiana, ISBN 978-88-08-12007-6.