Basics of Microbiology and Food Microbiology

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.

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.