Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
BIOTECNOLOGIE PER L'ALIMENTAZIONE
Insegnamento
FOOD MICROBIOLOGY AND FOOD MICROBIAL BIOTECHNOLOGY
AVP5073599, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
BIOTECNOLOGIE PER L'ALIMENTAZIONE (Ord. 2017)
IF0362, ordinamento 2017/18, A.A. 2017/18
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Curriculum BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese FOOD MICROBIOLOGY AND FOOD MICROBIAL BIOTECHNOLOGY
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it/
Dipartimento di riferimento Dipartimento di Biomedicina Comparata e Alimentazione (BCA)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile MARINA BASAGLIA AGR/16

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/16 6.0
CARATTERIZZANTE Medicina di laboratorio e diagnostica VET/05 2.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 2.0 16 34.0 Nessun turno
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Syllabus
Prerequisiti:
Conoscenze e abilita' da acquisire: At the end of the course, students should have acquired knowledge regarding the role of microorganisms in food processes and should be able to design a food production involving microorganisms, starting from the isolation and characterization/selection and genetic improvement of the most suitable microbes up to downstream processes, with emphasis to biotechnological application in the food industry. Students should also understand the microbiology of food-borne pathogens and should be able to apply microbiology and biotechnology methods.
Modalita' di esame: The exam consists of written tests with open questions regarding the lectures in class and of a written multiple choice test concerning the laboratory activities.
Criteri di valutazione: For the evaluation, we will take into consideration the written communication skills of the student and the completeness of the reported information. In particular, the evaluation will take into account the level of understanding, the acquisition of concepts and methodologies proposed and the ability to apply them.
Contenuti: Origin of food microorganisms. Factors affecting the growth of microorganisms in foods (pH, Aw, POR, nutrients, temperature, type of atmosphere, air humidity). Control Systems of microbial growth: heat treatments (D and Z), ionizing radiation, UV rays, drying, chemical treatment (outline). The industrial sterilization procedures.
The selection of microorganisms for the food industry: traditional approach, bioprospecting and direct environmental DNA cloning. Methods of characterization DNA and NON-DNA based. Regulatory systems for Microbial Food Cultures: European and American approach. The selection, characterization and genetic improvement of strains for industrial use.
Microorganisms as agents of controlled fermentations: virtuous microbes, lactic acid bacteria, yeasts and molds. The starters cultures. Fermented foods: salami, fermented milks, cheese, beer, sour dough: microbiological process, selection and genetic improvements of microorganisms.
The large-scale cultivation of microorganisms for food production: the composition of culture media for industrial fermentation, submerged and solid state fermentation in food production. Downstream processes.
Development strategies of the fermentative systems. The industrial production of enzymes, the production of organic acids and amino acids, thickeners and flavoring. The production of microbial biomass: the production of baker yeast.
The biotechnological use of residues from agro food industry for the production of high-value products: examples (bioplastics from whey, bioethanol from lignocellulosic wastes).
Utilization of Genetically Modified Microorganisms (GMMs) or products obtained from GMMs, for food e non-food productions. Regulatory frames and examples.
In the laboratory part of the course, students will deal with the isolation and identification procedure of two major food-borne pathogens, i.e. Salmonella spp. and Campylobacter spp.
Attivita' di apprendimento previste e metodologie di insegnamento: The theoretical part of the course will be delivered through lectures and specialized seminars, also as journal clubs in order to stimulate communication skills of the students; in the practical part, students will acquire the laboratory basic abilities in microbiological and biomolecular diagnosis of food-borne pathogens.
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at:
https://elearning.unipd.it/scuolaamv/login/index.php
Testi di riferimento:
  • Waites et al., Industrial Microbiolog Blackwell.. --: Blackwell, 2006.
  • Doyle, et al., Food Microbiology: Fundamentals and Frontiers. --: ASM Press, 1997. Cerca nel catalogo
  • Carter & Cole, Diagnostic Procedure in Veterinary Bacteriology and Mycology (Fifth Edition). --: Elsevier, 1990.