Advanced Dairy Microbiology
A.Y. 2019/2020
Learning objectives
Competence to design and apply control systems for ensuring hygiene and quality of dairy products. Deepen the knowledge of the principles and applications of tha risk analysis and the predictive microbiology. Deepen the methodological expertise in the analysis of milk and dairy microbiology and micro-organisms (identification / typing) used in the dairy industry.
Expected learning outcomes
Apply their knowledge in order to prevent, control or manage the presence / activity of microorganisms in dairy processes. Assess the adequacy of a sampling plan for microbiological analysis, interpret and manage the analytical data. Estimating the survival / development of an organism in a dairy matrix through software modeling of biological phenomena. Manage starter cultures.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Hygiene and safety of dairy products (2.5 CFU). Sources of contamination, methods of prevention and control of pathogenic microorganisms in the production chain. Food safety criteria and process hygiene criteria. Sampling plans. Good Hygienic Practices. Design and management of the HACCP system. Microbiological risk analysis. Insights on the molecular mechanisms of the pathogenesis of viruses, bacteria, bacterial toxins, mycotoxins. Prevalence of microbial groups depending on the technology: liquid milk, powdered milk, fermented milk, butter, fresh cheese, medium / long aged cheeses, by-products. Principles and applications of predictive microbiology.
Management of microbial starter cultures (2.5 CFU). Molecular techniques for genotyping of microorganisms. Primary and secondary metabolism of Lactic Acid Bacteria and effects on the end product. The "natural" bacterial cultures (in whey / in milk) and the selected strains. Phenotypic and technological criteria for selecting strains. Non-Starters Lactic Acid Bacteria (NSLAB) used in cheese-making (propionibacteria, brevibacteria, yeasts, molds). Morfology and physiology of bacteriophages. Control of phage infections in the dairy plants. Starter cultures management.
Individual laboratory exercises (1CFU). Microbiological analysis of a dairy product by cultivation techniques. Immuno-enzymatic analysis for the determination of toxins. Genetic analysis for species identification.
Educational visits to dairy establishments.
Management of microbial starter cultures (2.5 CFU). Molecular techniques for genotyping of microorganisms. Primary and secondary metabolism of Lactic Acid Bacteria and effects on the end product. The "natural" bacterial cultures (in whey / in milk) and the selected strains. Phenotypic and technological criteria for selecting strains. Non-Starters Lactic Acid Bacteria (NSLAB) used in cheese-making (propionibacteria, brevibacteria, yeasts, molds). Morfology and physiology of bacteriophages. Control of phage infections in the dairy plants. Starter cultures management.
Individual laboratory exercises (1CFU). Microbiological analysis of a dairy product by cultivation techniques. Immuno-enzymatic analysis for the determination of toxins. Genetic analysis for species identification.
Educational visits to dairy establishments.
Prerequisites for admission
Basic knowledge of microbiology and food or agriculture microbiology.
Teaching methods
Teaching is provided through class lectures (5CFU), laboratory exercises and educational visits to dairy establishments (1CFU).
Teaching Resources
The teaching material consists of lesson slides, EU regulations, scientific articles provided by the teacher.
Assessment methods and Criteria
The student can choose between two options:
1. oral exam;
2. editing of a document (HACCP plan) on a process of a dairy product to be agreed with the teacher. The document must be delivered in paper format at least 15 days before the exam session to allow the correction. The teacher can request explanations on the preparation of the document at the exam session.
Registration to the exam session is mandatory.
Evaluation parameters: demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
1. oral exam;
2. editing of a document (HACCP plan) on a process of a dairy product to be agreed with the teacher. The document must be delivered in paper format at least 15 days before the exam session to allow the correction. The teacher can request explanations on the preparation of the document at the exam session.
Registration to the exam session is mandatory.
Evaluation parameters: demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Laboratories: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Foschino Roberto Carmine
Shifts:
-
Professor:
Foschino Roberto CarmineProfessor(s)
Reception:
On appointment
Room 3006, via L. Vanvitelli n.32, 3rd floor