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MICRORGANISMI E PROCESSI PER L'INDUSTRIA AGROALIMENTARE

Teaching Staff

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

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Learning Objectives

• MICRORGANISMI
  

  Theoretical and practical skills related to the role of microorganisms in natural and artificial ecosystems. Biogeochemical cycles, food fermentation processes,environmental remediation, selection criteria of starter and probiotic microorganisms.

• 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'.

Course Structure

• 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.

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

• 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.

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Detailed Course Content

• MICRORGANISMI
  

  Biofermentations, fermentation plants, and control parameters. The role of microorganisms in food processing. Lactic acid bacteria, yeasts, and mold of food interest. Characteristics and selection criteria of starter and probiotic cultures to be used in food production.

• PROCESSI PER L'INDUSTRIA AGROALIMENTARE
  

  Food preservation. Dairy industry. Wine industry. Vinegar production. Beer industry.

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Textbook Information

• 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. Sprinter. 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).

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