Microbial Cultures for Food Systems
A.Y. 2026/2027
Learning objectives
The course aims to provide scientific skills relating to microbial cultures as sustainable biological tools that find application in different areas of the agri-food sector: i) in biotransformation and fermentation processes, ii) as protective agents in raw and processed foods, iii) in the control and mitigation of the spread of antimicrobial resistance mechanisms, iv) in the sustainable management of waste, with the production of bioenergy or value-added products in the increasingly desirable perspective of a circular economy approach. Microorganisms are also key ingredients of dietary supplements, probiotic and postbiotic products. Furthermore, the course will introduce the complexity and diversity of the human and animal microbiota, highlighting how microbiota-host interaction can influence human and animal health and how diets can influence the diversity and functionality of the microbiota.
Expected learning outcomes
At the end of the course, skills will be acquired for the selection of microbial cultures for specific applications, considering the needs required in the development of an industrial process. Furthermore, skills will be acquired for the selection of a microorganism to be used in probiotic formulations, for a critical evaluation of products containing probiotics and for the scientific evaluation of its effectiveness.
Lesson period: First semester
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
First semester
Course syllabus
Definition and applications of microbial cultures in the food industry. Reference legislation for microbial cultures. Regulations of use and safety criteria for the utilization of microbial cultures (definition of GRAS and QPS, the concept of novel food). EFFCA and IDF. The Nagoya Protocol; the Cartagena Protocol on Biosafety. How to select microbial cultures for food use: desired and undesired properties of microbial cultures. Focus on antibiotic resistance in the food chain. Genotypic methods for the characterization of microbial cultures. The concept of genetic stability of microbial cultures. Definition and examples of protective microbial cultures. The production process of a microbial culture. Probiotics as microbial cultures for the preparation of dietary supplements. Definition of microbiome and microbiota. How microbiomes are described: the concepts of richness and evenness. How microbiomes are compared: the concepts of alpha, beta, and gamma diversity. Which methodological approaches are used to study microbiomes: metataxonomic and metagenomic analyses. Food-associated microbiomes. The human microbiota. From microbiome to microbiota towards the management of microbial resources in the food sector. Characteristics and mechanisms of action of the most common and characterized probiotic microorganisms. From the human microbiota to next-generation probiotics. Statistical methods for microbiota analysis.
The course will also feature seminars conducted by industry experts.
The course will also feature seminars conducted by industry experts.
Prerequisites for admission
Skills in General Microbiology and Microbial Metabolism acquired during the three-year degree.
Teaching methods
Slide presentations and discussion of scientific articles related to microbial cultures, sequencing technologies, and the human microbiota. The material presented during lectures will be made available on the course's MyAriel website. The course includes four hours of remote lectures in November-December (the dates will be notified during the first lecture), held synchronously via the Microsoft Teams platform (the access link will be posted on the course's MyAriel website). This teaching method will allow for greater lecturer-student interaction during the lecture, fostering better learning.
Teaching Resources
Lecturer's slides, scientific reference articles.
Assessment methods and Criteria
The exam is written with six open questions.
Students with DSA and disabilities are requested to contact the Teacher via 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) and [email protected] (for students with disabilities).
Students with DSA and disabilities are requested to contact the Teacher via 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) and [email protected] (for students with disabilities).
AGRI-08/A - Agricultural, Food and Environmental Microbiology - University credits: 8
Lessons: 64 hours
Professors:
Arioli Stefania, Gargari Giorgio
Shifts:
Professor(s)