Food science and technology

Ecophysiology of food microorganisms: intrinsic and extrinsic factors which influence microbial growth. Environmental adaptation responses. Microbiological risk. Control of microorganisms in foods: use of chemicals, radiations, low and high temperatures, drying and filtration. Control of microorganisms in food with innovative methods. Applications of direct and indirect approaches for determining the number of microorganisms; Analytical evaluation of the trend of fermentative processes by the study microbial growth and metabolomics. Identification of microrganisms with conventional and innovative techniques.

General biochemistry and microbiology knowledge

Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana ISBN: 9788808120076  Paparella A., Schirone M., Visciano P. “Igiene nei processi alimentari. Progettazione della sicurezza degli alimenti” Hoepli (2023) ISBN: 9788836009831

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