Basics of Microbiology and Food Microbiology
A.Y. 2025/2026
Learning objectives
The course aims to provide students with basic knowledge of the microbial world and in-depth insights into the main microbial groups involved in food production, processing, preservation, and distribution. Students will also acquire knowledge and understanding of food contamination sources and major foodborne illnesses. Additionally, they will be introduced to key analyses for isolating and maintaining a microbial culture, for partial phenotypic characterization, and for defining the microbiological aspects of food.
Expected learning outcomes
By the end of the course, students should be able to: recognize and describe the physiological, biochemical, and genetic characteristics of microorganisms; understand their role in food production and processing processes; know and thus control the main microbial alterations that can occur during the shelf-life of a food product; understand the role and thus control pathogenic microorganisms in food; identify microorganisms with a positive role and their effects on preservation and fermentation processes. Furthermore, students should be able to organize and set up laboratory tests to isolate, identify, and select specific microorganisms from food products.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
History and scope of microbiology. The microbial kingdom and its components. The prokaryotic cell: structure, functions and comparison with the eukaryotic cell. The morphology of bacteria and eumycetes (depending on the type of reproduction). The nutritional requirements of microorganisms: nutritional classes, sources of carbon and energy, nitrogen and growth factors. The cultural parameters that influence microbial growth: pH, temperature, availability of free water, presence of oxygen. Metabolism: correlation between catabolism and anabolism, the main metabolic and energetic pathways (aerobic respiration, anaerobic respiration, fermentation). The main methods of transport of nutrients within the cell. Microscopy: phase-contrast compound optical microscope, characteristics of the objectives, wet microscopic examinations and staining. The concept of sterility and sterilization (dry heat, moist heat, filtration, ultraviolet rays, tyndallization). Chemical control agents. Obtaining a pure culture: methods of isolation and maintenance of a culture, stationary and shaking cultures, liquid and solid nutrient media, choice of a suitable culture medium (complex, synthetic, selective medium) and its preparation. Expression of bacterial growth. Growth curve and its construction. The different counting methods (direct counting under the microscope, plate counting, turbidimetric method, determination of dry weight). Viruses and bacteriophages (characteristics of the replicative cycle, lytic cycle and lysogenic cycle). Genetic recombination (transformation, conjugation, transduction) and the principles of mutation. The main concepts of phylogeny and microbial classification: definition of genus, species, microbial strain. The criteria of identification. Phenotypic and genotypic analyses: experimental protocols.
Pathways of microbial contamination in the production and distribution process of food. Principles of sanitation. Concept of quality and microbiological quality. Microorganisms as indicators of typicality and quality. Microbial alterations of foods. Pathogenic microorganisms and foodborne diseases. Strategies for the control of microorganisms in foods. Microbiology of the main food products. Fermentation as a method of food transformation. Microbiological techniques for the determination and identification of microorganisms in foods (exercises).
Pathways of microbial contamination in the production and distribution process of food. Principles of sanitation. Concept of quality and microbiological quality. Microorganisms as indicators of typicality and quality. Microbial alterations of foods. Pathogenic microorganisms and foodborne diseases. Strategies for the control of microorganisms in foods. Microbiology of the main food products. Fermentation as a method of food transformation. Microbiological techniques for the determination and identification of microorganisms in foods (exercises).
Prerequisites for admission
To adequately address the contents of the course, the student must possess basic knowledge relating to calculation (Mathematics), biological transformations (General Biology and Biochemistry) and general chemistry.
Teaching methods
Teachers will use lectures, seminars held by professionals and laboratory exercises as their main teaching method. The courses will use e-learning teaching material available on the MyAriel platform consisting of the slides discussed during the lectures. Attendance at classes is strongly recommended. The exercises will be held in the Faculty's teaching laboratories.
Teaching Resources
Slides used by teachers during lessons and other documents on the MyAriel platform. Teachers are available by appointment for further clarifications.
Assessment methods and Criteria
The learning assessment takes place through a written test lasting 120 minutes with 16 open questions designed to assess the learning of the various topics listed in the program and the ability to apply the basic principles for the prevention and control of microorganisms along the food chain, the catering sector and distribution. The exam dates are communicated through the University application (UNIMIA). To take the exam, it is necessary to register by the deadline set in UNIMIA. Students with DSA and disabilities are requested to contact the teacher by email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: [email protected] (for students with DSA); [email protected] (for students with disabilities).
Evaluation parameters include the assessment of acquired skills and the use of appropriate terminology. The evaluation is expressed through a grade out of thirtieths (weighted average of the two teaching units), which is communicated to each student via automated email from the University recording system.
Evaluation parameters include the assessment of acquired skills and the use of appropriate terminology. The evaluation is expressed through a grade out of thirtieths (weighted average of the two teaching units), which is communicated to each student via automated email from the University recording system.
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 10
Laboratories: 16 hours
Lessons: 72 hours
Lessons: 72 hours
Professor(s)
Reception:
To be defined by e-mail
DeFENS, division of Food Microbiology and Biopocessing, Via Mangiagalli 25, fourth floor