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. 2019/20

Informazioni valide per gli studenti immatricolati nell'A.A. 2019/20

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
BIOTECNOLOGIE PER L'ALIMENTAZIONE
IF0362, ordinamento 2017/18, A.A. 2019/20
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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 https://www.agrariamedicinaveterinaria.unipd.it/
Dipartimento di riferimento Dipartimento di Biomedicina Comparata e Alimentazione (BCA)
Sito E-Learning https://elearning.unipd.it/scuolaamv/
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile MARINA BASAGLIA AGR/16
Altri docenti MARIA ELENA MARTINO BIO/13

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

Organizzazione dell'insegnamento
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Tipo ore Crediti Ore di
didattica
assistita
Ore Studio
Individuale
ESERCITAZIONE 2.0 16 34.0
LEZIONE 6.0 48 102.0

Calendario
Inizio attività didattiche 30/09/2019
Fine attività didattiche 18/01/2020
Visualizza il calendario delle lezioni Lezioni 2019/20 Ord.2017

Syllabus
Prerequisiti: Knowledges of General Microbiology and Biochemistry are necessary
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.

Didattica innovativa: Strategie di insegnamento e apprendimento previste
  • Lecturing
  • Laboratory
  • Case study

Didattica innovativa: Software o applicazioni utilizzati
  • Moodle (files, quiz, workshop, ...)

Obiettivi Agenda 2030 per lo sviluppo sostenibile
Fame Zero Salute e Benessere Uguaglianza di genere Acqua pulita e igiene