Microbial Food Cultures

The course "Microbial food cultures", as a free choice teaching, aims to develop the concept of "microbial culture" considering: i) the EU and US regulations that define regulatory constraints and guidelines for the use of microorganisms in the food chain; ii) the functional selection criteria; iii) issues related to their production and applications in the food industry.

The course will provide skills in the regulatory and microbiological field for the food industry, aimed at selecting microbial cultures for food applications, taking into account the needs required in the development of an industrial process.