MICRORGANISMI E PROCESSI PER L'INDUSTRIA AGROALIMENTARE

6 CFU - 1° Semester

ALESSANDRA PINO - Module MICRORGANISMI - AGR/16 - 3 CFU
GIUSEPPE MURATORE - Module PROCESSI PER L'INDUSTRIA AGROALIMENTARE - AGR/15 - 3 CFU

Learning Objectives

MICRORGANISMI
Skills concerning the role of microorganisms in both natural and artificial ecosystems, biogeochemical cycles, fermentation processes of food products, criteria for the selection of starter and probiotic cultures.
PROCESSI PER L'INDUSTRIA AGROALIMENTARE
The course aims to provide students with basic knowledge about the processes for food production together with an overview of the multiple applications of biotechnology in the 'agri-food supply chain'.

MICRORGANISMI
Frontal lectures.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the program planned and outlined in the syllabus.

Information for students with disabilities and / or SLD: To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the teaching objectives and specifications needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD) of the Department of Biomedical and Biotechonological Sciences.
PROCESSI PER L'INDUSTRIA AGROALIMENTARE
Lectures (21 hours - 3CFU), also on line.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the Syllabus.

Learning assessment may also be carried out on line, should the conditions require it.

MICRORGANISMI
Fermentation process; role of microorganisms in food processing; lactic acid bacteria, yeasts, and mold of food interest; characteristics and selection criteria to set up starter and probiotic cultures suitable for food productions.
PROCESSI PER L'INDUSTRIA AGROALIMENTARE
Food preservation. Dairy industry. Wine industry. Beer industry.

MICRORGANISMI
1. “Microbiologia dei prodotti alimentari”. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. ISBN 978-8808-18246-3
2. “Microbiologia degli Alimenti”. JM Jay, MJ Loessner, DA, Golden. Springer. ISBN 978-88-470-0785-7
3. “Microbiologia industriale”. M Manzoni. Casa Editrice Ambrosiana
PROCESSI PER L'INDUSTRIA AGROALIMENTARE
1. Antolini V., Cappelli P., Fabbri B., Vannucchi V. “Trasformazioni e produzioni agroalimentari”. Zanichelli Editore S.p.A. - 2017 (ISBN 978-88-08-72129-7);

2. Menaggia G., Roncalli W. "L'industria agroalimentare 1 Processi e tecnologie" Franco Lucisano Editore (ISBN 978-88-08-62121-4);

3. Menaggia G., Roncalli W. "L'industria agroalimentare 2 Prodotti e sottoprodotti" Franco Lucisano Editore (ISBN 978-88-08-33737-5).

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