Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
FOOD MICROBIOLOGY AND QUALITY
AVP5070077, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 6.0
Tipo di valutazione Voto
Denominazione inglese FOOD MICROBIOLOGY AND QUALITY
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile VIVIANA CORICH AGR/16

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
CARATTERIZZANTE Discipline delle tecnologie alimentari AGR/16 6.0

Modalità di erogazione
Periodo di erogazione Secondo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LEZIONE 5.0 40 85.0 Nessun turno

Calendario
Inizio attività didattiche 26/02/2018
Fine attività didattiche 01/06/2018

Commissioni d'esame
Commissione Dal Al Membri
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CORICH VIVIANA (Presidente)
GIACOMINI ALESSIO (Membro Effettivo)
BASAGLIA MARINA (Supplente)
CASELLA SERGIO (Supplente)
SQUARTINI ANDREA (Supplente)

Syllabus
Prerequisiti: The class does not require any "bridging courses" and some base knowledge will be given during the first credits of the course.
Conoscenze e abilita' da acquisire: The course is aimed at giving a wide knowledge on microbiology of fermented foods and their technology. The main typologies linked with Italian food tradition and technology will be deeply described (cheeses, fermented meat products, beers, distillates). Major emphasis will be on microbial involvement in food quality. Some specific fermented products will be chosen as case studies. The course will also include trips aimed at visits areas and local producers of particular interest.
Modalita' di esame: The final evaluation will be by means of oral exam and by means of the preparation and exposition of a group work.
Criteri di valutazione: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Contenuti: 1st credit: Introduction. Basic principles of microbiology. Microbial nutrition and metabolism. Microbial growth and its control. Food-related microbial ecology.
2nd credit: Yeast and bacteria involved in food production. Technological role of microorganisms. Main microbial metabolisms and products involved in food quality.
3rd credit: Typical Italian dairy and fermented meat products – technological process and microbial involvement in quality traits (cheese and salami).
4th credit: Typical Italian alcoholic beverage – technological process and microbial involvement in quality traits (wines, distillates, bears).
5th credit: Case study on Italian Typical Products chosen among important ripened cheeses and fermented meat products. Tradition, production and valorisation.
6th credit: Field trips connected with the case study treated during the course.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will include lectures and seminars in classroom some “field trips” in private industries/farmers’ and producers’ cooperatives.
Eventuali indicazioni sui materiali di studio: All the documents and materials needed distributed and used during the course (powerpoin presentations, papers etc.) will be made available on the Moodle Platform of the School of AMV.
Testi di riferimento:
  • Michael T. Madigan, John M. Martinko, David Stahl, David P. Clark, Brock Biology of Microorganisms (13th Edition). --: Prentice Hall- Upper Saddle river, NJ, USA, 2010.
  • Robert W. Hutkins, Microbioloy and Technology of Fermented Food. --: Blachwell – Iowa, USA, 2006.