SAS006B - MICROBIOLOGY OF FOODS

courses
ID:
SAS006B
Duration (hours):
40
CFU:
5
SSD:
MICROBIOLOGIA AGRARIA
Located in:
CHIETI
Url:
FOOD AND HEALTH SCIENCES/CORSO GENERICO Year: 1
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Primo Semestre (07/10/2025 - 31/01/2026)

Syllabus

Course Objectives

The aim of the course is to make students to acquire knowledge related to the factors that influence microbial growth in food.
The student will acquire knowledge on methods for assessing the quality and microbiological safety of foods as well as on the relationship between foods and the microorganisms that develop in them, both from the point of view of their conservation and as a vehicle for foodborne diseases.
The applied part of the course will provide the student with skills related to the microbiological analysis of foods with classical and molecular methods.

The course will held in the first semester of the first year with frontal lessons and laboratory exercitations with the aim to deepen the scientific knowledge of topics related to Food Microbiology using a quantitative assessment approach.

Course Prerequisites


Those listed in the didactics regulation

Teaching Methods

The course is organized in frontal contributions offered by the teacher (lectures / presentations); seminars with national and international guests (monographic lessons / seminars); exercises with ongoing assessments; collective reviews and punctual meetings; collaborations with external structures, specialist visits to food industries and control laboratories.

Assessment Methods

Oral exam
with In itinere evaluations relating to the exercitations, which will contribute to the final judgment.

Texts


Any university-level text conforming to the course syllabus. Students will be provided with notes, slides, scientific or paper articles or in digital format downloadable from the unich e-learning platform. The same unich e-learning platform is useful for administering checks and in-depth questions to be carried out even remotely.

Contents

Intestinal microbiota (biological functions for humans), probiotics, prebiotics, postbiotics
Intrinsic and extrinsic parameters that influence microbial development in food (Free water, pH, presence of antimicrobial constituents)
Food storage (Physical, chemical, physicochemical methods)
Food contamination (protechnological, alterative and pathogenic microorganisms, sources of contamination)
Foodborne diseases (Food poisoning and food infections: Staphylococcus aureus, Clostridium botulinum poisoning, Clostridium perfringens toxins, Bacillus cereus, Salmonella infections, Escherichia coli, Vibrio cholerae, Brucella)

Course Language


Italian

More information

https://elearning.unich.it/course/view.php?id=484

Degrees

Degrees

FOOD AND HEALTH SCIENCES 
Master’s Degree
2 years
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