Learning objectives
- Knowledge and understanding:
At the end of the course the student will have integrated their basic knowledge of microbiological phenomena affecting the processing of dairy and meat foods.
- Competences: (Descriptor II: Ability to apply knowledge and understanding)
At the end of the study course the student will have developed the ability to understand the microbiological characteristics of dairy and meat products, and to hypothesise the conditions that guarantee the maintenance of quality and microbiological safety.
- Autonomy of judgement: (Dublin descriptor III, IV, V)
At the end of the course the student should possess the tools to critically evaluate the microbiological aspects of dairy and meat food production.
- Communication skills: (Dublin descriptor III, IV, V)
Students should be able to present and describe the main factors involved in the microbiology of dairy and meat products, as well as the characteristics of these products, using discipline-specific language and correct terminology.
Prerequisites
Basic knowledge of microbiology and technology of food production
Course unit content
The module provides in-depth microbiological skills in the production of milk and meat-based foods
Full programme
Role of microorganisms in food.
Sources of contamination
Parameters influencing the behavior of microorganisms in food
Microorganisms in food: milk and dairy products, Meat and fish products, Eggs, Canned food
Microbiological challenge test (case studies)
Risk analysis
Foodborne pathogens, food infections and intoxications
Bibliography
- lessons slides and notes
- Microbiologia e tecnologia lattiero casearia, Qualità e sicurezza, Mucchetti G., Neviani E. (2006) Ed Tecniche Nuove (Milano)
- Mucchetti, G., Neviani E. (2022). Tecnologia casearia, dall'empirismo all'industria. Casa editrice Ambrosiana.
Teaching methods
The teachings will be carried out through lectures in the classroom with the aid of slides that will represent teaching material also available online (on the Elly page of the degree course) in pdf format for students. The educational material will eventually be supplemented with articles and video material useful for understanding and deepening the topics covered. There will be moments of confrontation with the students to clarify and fix the most important topics. The course includes laboratory practices (1 CFU, 16 hours) concerning challenge test and methods for the detection of microorganisms in food.
Assessment methods and criteria
the final assessment will be carried out through a written exam consisting of both closed answered questions and open answered questions.
The final outcome of the exam of the integrated course of Microbiology and technologies of dairy and meat products will be determined by the average of the marks obtained in the two different exams relating to the individual modules.
Other information
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