Microbial Quality and Safety in Food and Ecology of Human Microbiota

Knowledge of the main molecular tools used to study the human microbiota. Knowledge of the microbial ecology principles. Knowledge of human oral microbiota. Knowledge of human microbiota-associated antibiotic-resistances.
Understanding of the microbiological risk factors present in food products. Guarantee of the microbiological safety and hygienic quality of food production chains. Knowledge of the current legislation and how control systems are structured.

At the end of the course the student will know the virulence factors related to foodborne pathologies, learn about the hygiene management regulations in food systems, estimate the survival / growth of a microorganism in a food. Furthermore, he/she will be able to prevent, control and manage the presence / activity of microorganisms (pathogens, hygiene indicators, alterative, pro-technological) in food systems and will have useful skills in the critical analysis of the functional role of the human microbiota and its interactions with the individual, will be able to critically analyze the role of the microbiota in mediating the effects of diet on human health.