Microbiology and Hygiene

The course (with lectures and practical activities) aims to provide the student with the fundamental notions of microbiology, immunology and management of the food chains regarding foods of animal origin, with particular reference to hygiene aspects, in order to ensure their safety and quality in all production steps. In particular, the main aspects related to the general aspect of the different microorganisms will be dealt, with particular references to microorganisms associated with milk and its derivatives, rumen and forage silage, the characteristics of the innate and adaptive immune system and the different types of immune response. In addition, aspects relating to the characteristics of the different types of food of animal origin, the main microorganisms that can have a negative impact on health (infections and intoxications) and on food quality (spoilage), the methods of hygienic management by the Food Business Operator - FBO (with particular reference to hygienic-sanitary self-control procedures) the set of rules that must be applied by the FBO to ensure the health and marketability of the products.

Knowledge and understanding
At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding
The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments
At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills
On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.