|
Teacher
|
LUZIATELLI Francesca
(syllabus)
Lessons:
History of food microbiology.
Microorganisms in food.
Ecophysiology of microorganisms in food.
Microbial growth and survival strategies
Reduction Methods.
Pathogenic Microorganisms.
Microbiological analysis of water.
Waters.
Food of animal origin and fish products.
Foods of plant origin.
Determination of microorganisms in food: culture dependent and independent techniques.
(reference books)
-Materials provided by the teacher.
-Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012).
-A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
|
