1010958 - MICROBIOLOGIA GENERALE E DEGLI ALIMENTI
Module 1010960 - MICROBIOLOGIA DEGLI ALIMENTI

 Provide the basis for understanding, interpreting and managing the intrinsic, extrinsic and process factors that condition the  growth of microorganisms in food. Implementation of HACCP plans. Introduction to risk analysis and microbiological risk management. The autonomy of judgment will be stimulated through practical examples and case studies. Communication and learning skills will be stimulated through the preparation and presentation of scientific or laboratory reports.

The teaching includes 28 hours of frontal (or remote) lessons and 28 hours of exercise classes. 

If teaching is done in mixed or remote mode, specific changes to the program may need to be made.As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. 

It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or learning disorders), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
 

Although there are no prerequisites, knowledge of biology and the main production chains is considered "useful" to better understand the contents of the teaching.

Attendance is strongly recommended. Compulsory to participate in the laboratory exercises scheduled at the end of the course (at least 2/3 of the lessons are required). Attendance to lessons is not mandatory to take the exam.

Concept of food safety - Sources of contamination of foods - Microorganisms found in foods - Growth of food microorganisms - Factors (intrinsic, extrinsic and of process) that affect microbial growth (pH - Aw - oxygen concentration - biological structures - temperature - gaseous concentration). Barrier or hurdle concept - HACCP (decision tree - CCPs - quantitative CCPs) - Microbiological risk concept - Risk analysis and risk characterization (dose-response assessment - exposure assessment) - Procedures for obtaining experimental data about food safety (challenge testing, theoretical and practical aspects; predictive microbiology; worst-case test) - Risk management - Risk communication.

The lecturer provides the materials through the STUDIUM platform (studium.unict.it). For the study of the discipline the student can consult any text in the food microbiology field. 

The following texts are recommended: 

Testo 1: “Microbiologia degli Alimenti”. JM Jay, MJ Loessner, DA, Golden. Springer. ISBN ISBN 978-88-470-0786-4

 Testo 2: “Microbiologia degli Alimenti” A Galli Volonterio, Casa Editrice Ambrosiana ISBN 88-408-1321-7 

Testo 3: “Microbiologia alimentare applicata” L Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana. ISBN 978-88-08-12007-6 

Verification of learning takes place through an interview that involves the presentation and discussion of a technical, group, risk analysis and implementation of a HACCP system in a food chain. The relevance of the answers with respect to the questions asked, the quality of the contents, the ability to connect between program topics, the ability to report examples, the technical language properties and the overall expressive ability of the student are assessed. Verification of learning can also be carried out electronically, is required. The assessment of learning of the course takes place through oral examinations.The student's preparation will be evaluated based on the following criteria: level of knowledge and deepening of the topics, properties of language and exposure, and reasoning skills developed by the student.

The final mark will be the average of the votes obtained in the single module, according to the following structure:

Unsuitable

Topic knowledge and understanding: Significant deficiencies.

Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize

Using references: Completely inappropriate

 

18-20

Topic knowledge and understanding: Threshold level. Obvious imperfections

Analysis and synthesis skills: Barely sufficient capacity

Using references: Just appropriate

 

21-23

Topic knowledge and understanding: Routine knowledge

Analysis and synthesis skills: capacity of correct analysis and synthesis. Argues logically and coherently

Using references: Use standard references

 

24-26

Topic knowledge and understanding: Good knowledge

Analysis and synthesis skills: Has good analytical and synthesis skills. Topics are expressed coherently

Using references: Use standard references

 

27-29

Topic knowledge and understanding: Detectable neat knowledge

Analysis and synthesis skills: Has remarkable analytical and synthesis skills

Using references: Has delved into the topics

 

30-30L

Topic knowledge and understanding: Evident general knowledge

Analysis and synthesis skills: Has remarkable analytical and synthesis skills

Using references: Significant insightsth of the topics covered, properties of synthesis and exposition, and the student's ability to reason.

The final exam consists of an oral exam during which the student will have to demonstrate the ability to correlate the topics of the two modules of the integrated course.