Advanced dairy microbiology

A.Y. 2019/2020
Lesson for
6
Max ECTS
56
Overall hours
SSD
AGR/16
Language
Italian
Learning objectives
To design and implement control systems of hygiene to ensure safety and quality of dairy products. To deepen the knowledge on the risk analysis and the application of predictive microbiology in dairy processes. To provide advanced knowledge on the role and management of the starter cultures in dairy.
Ability to establish and evaluate a HACCP plan for dairy plants. Skills to prevent, control and manage the presence/activity of microorganisms (pathogens, spoilage microrganisms, LAB, NSLAB, probiotics, bacteriophages, mycetes, mycotoxins) in dairy processes. Assessment of the survival/growth of a microorganism in dairy products through algorithms modeling. Management and improvement of starter cultures. Update on applications and methods in physiology, genetics and biotechnology of dairy microorganisms.

Course structure and Syllabus

Active edition
Yes
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Laboratories: 16 hours
Lessons: 40 hours
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi