Food science and technology

Selection criteria for starters to be used in food industry. Starter production; Microbial starters for the production of cheeses, fermented milk beverages, leavened baked goods, wine, beer, fermented sausages and vegetables. Mathematical models for microbial growth. Microbiological risks and predictive models. Primary, secondary and tertiary models: microbial growth curves and modelling.

Basic knowledge of biochemistry, general microbiology and food technologies.

- C.A. Batt e P.D. Patel. Encyclopedya of Food Microbiology, Academic Press. - P.F. Fox, P.L.H. McSweeney, T.M. Cogan e T.P. Guinee. Cheese Chemistry, Physics and microbiology, Elsevier Academic Press. - Wood, B.J.B. Microbiology of Fermented Foods. 2.a ed. Glascow: Blackie Academic & Professional (1998). - McKellar, Robin and Lu, Xuewen. Modeling Microbiology Food Responses CRC PRESS 2004. - Jay, J.M. Modern Food Microbiology. 5.a ed. London: Chapman & Hall International Thomson Publishing (1997).

The exam consists in an oral test with questions on the topics discussed during the course.

Classroom teaching for Sapienza students. Distance teaching for students who, at the same time, attend the University of Tuscia (the course is inter-University).