Applied microbiology

A.Y. 2020/2021
6
Max ECTS
72
Overall hours
SSD
AGR/16
Language
Italian
Learning objectives
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.
Course syllabus and organization

Unique edition

Responsible
Lesson period
year
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Practicals: 48 hours
Lessons: 24 hours
Professor(s)
Reception:
appointment by phone
via Mangiagalli, 25 (floor IV room 4021)
Reception:
By e-mail appointment
Office, via Mangiagalli 25, third floor
Reception:
to be defined via email