Teacher
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CANGANELLA Francesco
(syllabus)
Parameters that determine the survival / resistance / activity of food microorganisms Microbial ecology of agri-food systems Effect of technological approaches on the physiology of food-related microorganisms The main pathogenic microorganisms (taxonomy, characteristics, physiology, presence) Microorganisms involved in food fermentation (metabolism, characteristics) Alterations in food caused by microorganisms (dynamics, control) Food safety legislation (hygiene package, microbiological criteria for food) Methods for detecting and quantifying microorganisms in food (traditional and non-conventional) Concepts of probiotics and prebiotics, functional foods and reflections on human health.
(reference books)
Microbiologia degli alimenti, Casa Editrice Ambrosiana Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana
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