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Derived from
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18228-2 Controllo microbiologico in Food science and technology LM-70 RIZZELLO Carlo Giuseppe
(syllabus)
Ecophysiology of food microorganisms: intrinsic and extrinsic factors which influence microbial growth. Environmental adaptation responses. Microbiological risk. Control of microorganisms in foods: use of chemicals, radiations, low and high temperatures, drying and filtration. Control of microorganisms in food with innovative methods. Applications of the direct and indirect approaches for determining the number of microorganisms; Analytical evaluation of the trend of fermentative processes by the study of microbial growth and metabolomics. Identification of microrganisms with conventional and innovative techniques.
(reference books)
- Madigan, M.T., J.M. Martino e J. Parker. Brock. Biologia dei Microrganismi (traduzione italiana della 10a edizione di Brock Biology of Microrganisms), 2003.
- Jay, J.M. Modern Food Microbiology. 5.a ed. London: Chapman & Hall International Thomson Publishing (1997).
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