Pharmacy

Microbiology of Drugs and Foods 6 CFU Program Microbiological aspects of pharmaceutical production. Sterile pharmaceutical preparations. Non-sterile pharmaceutical preparations. Characteristics of production environments. Personnel. Raw materials. Preparation of medicines in pharmacies. Evaluation of microbial contamination of pharmaceutical products. Control of disinfectant activity. Control of preservative activity. Challenge tests. Microbiological aspects of foods Parameters influencing microbial growth in foods (pH, aw, temperature, humidity, nutrients, atmosphere modifications, combined effects). Methods of food preservation (temperature, radiation, chemicals). Microbial spoilage of foods. Food intoxications, foodborne infections, and food deterioration. Food and industrial fermentations. Food safety. Microbiological control of foods. Functional foods: Probiotics and Prebiotics. Practical exercises Plate counting, microbial isolation techniques. Biochemical techniques. Microscopic techniques.

Acquiring a foundational knowledge of general microbiology.

Farmacopea Italiana XII ed.

Compulsory classroom attendance

Oral examination on the topics covered in class.