Educational objectives General skills
The course is divided in three parts. The first is about the safety, in particular, the bacterial growth and the role played by water activity, pH, temperature etc.. These concepts will be apply for explain how to processes and storage the food along the whole chain food and the principal contamination such as salmonella, E. Coli O157, Clostridium Botulinum and Micotoxins.
The second part will regard the role played by, proteins, lipids, carbohydrates, vitamins, minerals, antinutrients and the interaction between foods and drugs in the human nutrition. In this part will be also explain the questions linked to the shelf-life, the loss of nutritional value and the arise of dangerous compounds such as peroxides, polar compounds amines etc., xenobiotics and the role of P450. The end of this part will regard the consume perception, about the quality and how it is possible measure the food quality by a Functional Mathematical Index (FMI).
The third part will be regard the U.E regulations and Italian laws, concerning the food quality and safety, and in particular the good manufacturing practice, the HACCP, the definition of quality for PAC, for GDO, for consumers, how to read the quality and the label.
This course will be integrated with seminars, regarding The U.E. Hygiene regulation, traceability along the whole chain food, the certification of products not GMO. Use and application of FMI software.
Specific skills
A) Knowledge and understanding
- Knowledge of the chemical composition of foods.
- Knowledge and understanding of the activities of microorganisms on food.
- Knowledge and understanding of European food law.
B) Applying knowledge and understanding
- be able to use the specific terminology
- to recognize the nutritional value of proteins, fats, sugars and minerals.- knowing how to interpret European Community food legislation
C) Making judgements
- acquire critical judgment skills on the various aspects of human nutrition.
- learn to ask questions for the elaboration and deepening of the knowledge learned
D) Communication skills
-be able to communicate what has been learned during the oral exam
E) Learning skills
- learning the specific terminology
- be able to make the logical connections between the topics covered
- be able to identify the most relevant topics
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Educational objectives General skills
This course aims to illustrate the characteristics of different model organisms and their use in industrial platforms, also analyzing the various improvement strategies. The course aims to identify and evaluate the appropriate choice of the model organism based on the type of biotechnological application addressed, depending on the different industrial sectors (eg food, pharmaceutical and chemical). The course includes lectures and laboratory sessions, dedicated to learning the ability to cultivate and manipulate some of the model systems treated.
Specific objectives
A) Knowledge and understanding
- Knowledge of the main organisms used in industrial platforms
- Knowledge and understanding of the main production processes based on the different cellular systems
- Knowledge and understanding of improvement strategies for obtaining products on an industrial level
B) Applying knowledge and understanding
- be able to use specific terminology
- to identify the right procedures to solve the basic questions of the use of different model systems
-practicing the strategies for the improvement of the model organisms studied
-be able to cultivate and handle the different model systems treated during the course
C) Making judgements
- acquire critical judgment skills, through the study of model systems and their use in various industrial platforms
- learning by questioning
D) Communication skills
-be able to communicate what has been learned during the oral exam
E) Learning skills
- learning the specific terminology
- be able to make the logical connections between the topics covered
- be able to identify the most relevant topics
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