Food Microbiology and Hygiene

The course aims to provide the fundamentals necessary for the assessment of safety and microbiological quality in foods. Knowledge of the experimental protocols for the determination of the main microbial groups and of some pathogens in food. Furthermore, the teaching provides the basis for the understanding of the basic concepts of hygiene and epidemiology, to safeguard the health of the community.

At the end of the course the student will have the tools to identify the fate of microorganisms during food production and storage processes.He/she will be able to isolate, identify and count the main microorganisms present in food and recognize the main microbial spoilage that can occur during shelf-life. The student will also be able to describe situations where improper handling and storage can lead to food spoilage and contamination and identify microorganisms with a positive role and their effects in storage and fermentation processes. Finally he/she will be able to evaluate a prevention and prophylaxis plan for infectious diseases within catering contexts. To know how to collaborate in an epidemiological investigation aimed at recognizing the causes of an infection / intoxication / food poisoning in food service.