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MICROORGANISMS AND PROCESSES FOR THE AGRI-FOOD INDUSTRY
Module MICRORGANISMI

Academic Year 2022/2023 - Teacher: Cinzia CAGGIA

Expected Learning Outcomes

The course aims to provide theoretical and practical skills concerning the role of microorganisms in natural and artificial ecosystems with particular reference to biogeochemical cycles, fermentation processes of food products, criteria for selecting microorganisms for the production of starter cultures and probiotic cultures . At the end of the course the students will be able to understand the role of microorganisms in ecosystems and the complexity of the microbiota. The autonomy of judgment, communication skills and learning skills will be stimulated through the presentation of case studies and practical examples.

Course Structure

Frontal lessons. If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to comply with the program envisaged and reported in the syllabus.

Required Prerequisites

Biology of microorganisms; General and applied biology; Genetics; Genetic improvement of agricultural plants

Attendance of Lessons

Strongly recommended.

Detailed Course Content

The fermentation processes. The role of microorganisms in food processing processes. Lactic bacteria, yeasts and mu ff e of food interest. Characteristics and selection criteria of starter cultures and probiotic cultures to be used in food production.

Textbook Information

    1. “Microbiologia dei prodotti alimentari”. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. ISBN 978-8808-18246-3
    2. “Microbiologia degli Alimenti”. JM Jay, MJ Loessner, DA, Golden. Springer. ISBN 978-88-470-0785-7
    3. “Microbiologia industriale”. M Manzoni. Casa Editrice Ambrosiana

Learning Assessment

Learning Assessment Procedures

The exam method is oral. The oral interview is individual and involves the verification of the capacity for reasoning and connection between the acquired knowledge.

The assessment of learning of the course takes place through oral examinations.

The student's preparation will be evaluated based on the following criteria: level of knowledge and deepening of the topics, properties of language and exposure, and reasoning skills developed by the student.

The final mark will be the average of the votes obtained in the single module, according to the following structure:

Unsuitable

Topic knowledge and understanding: Significant deficiencies.

Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize

Using references: Completely inappropriate

 

18-20

Topic knowledge and understanding: Threshold level. Obvious imperfections

Analysis and synthesis skills: Barely sufficient capacity

Using references: Just appropriate

 

21-23

Topic knowledge and understanding: Routine knowledge

Analysis and synthesis skills: capacity of correct analysis and synthesis. Argues logically and coherently

Using references: Use standard references

 

24-26

Topic knowledge and understanding: Good knowledge

Analysis and synthesis skills: Has good analytical and synthesis skills. Topics are expressed coherently

Using references: Use standard references

 

27-29

Topic knowledge and understanding: Detectable neat knowledge

Analysis and synthesis skills: Has remarkable analytical and synthesis skills

Using references: Has delved into the topics

 

30-30L

Topic knowledge and understanding: Evident general knowledge

Analysis and synthesis skills: Has remarkable analytical and synthesis skills. Using references: Significant insights

 

 

 

Examples of frequently asked questions and / or exercises

Use and importance of starter cultures in the main food fermentations; natural and guided fermentations; the criteria for choosing starter cultures and probiotic cultures.
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