Microbiology and Food Microbiology

The course aims to provide students with the knowledge related to the use and role of microorganisms in the food context. The course will be structured as a didactic path that will guide the student to acquire the basic scientific knowledge to understand microbial metabolism and to critically deal with the microbiological problems typical of the food sector as well as the management of industrial fermentations aimed at the production of microbial biomass or their metabolites.

At the end of the course the students will be able to use in the professional field the concepts learned about the biology of microorganisms and their use in the food sector. Specifically, at the end of the educational path the student will be able to know and to know how quantify the presence of main pathogens, alterative agents and quality indicators in food products. The student will also be competent in applying the acquired knowledge in order to prevent, control or use the presence of microorganisms in the food production and distribution process. The student will also acquire skills related to the use of the main industrial fermentations aimed at the production of microbial biomass or their metabolites.