The course aims to provide students with a doing by learning approach the technical / scientific knowledge related to the most common protocols implemented in an environmental and food microbiology laboratory. The course aims to provide students with the ability to define the analytical methods and procedures to be adopted to qualitatively and quantitatively assess the quality / process and safety indicators of a food along its entire production chain starting from the raw material. Finally, the course will provide the necessary operational tools to apply the concepts of industrial microbiology to the laboratory.
Expected learning outcomes
At the end of the course the students will be able to carry out the most common activities of an environmental and food microbiology laboratory. At the end of the course, students will be able to design, organize and carry out experimental protocols for the correct identification of microorganisms of food interest as well as critically addressing the various steps of a food process in order to develop risk analysis. At the end of the course the students will also be able to organize and carry out the operations of setting up a biotechnological process, starting from the laboratory scale to the pilot scale up to the industrial scale.
Lesson period: year
(In case of multiple editions, please check the period, as it may vary)