Teacher
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RIZZELLO Carlo Giuseppe
(syllabus)
Selection criteria for starters to be used in food industry. Starter production; Microbial starters for the production of cheeses, fermented milk beverages, leavened baked goods, wine, beer, fermented sausages and vegetables. Mathematical models for microbial growth. Microbiological risks and predictive models. Primary, secondary and tertiary models: microbial growth curves and modelling.
(reference books)
- C.A. Batt e P.D. Patel. Encyclopedya of Food Microbiology, Academic Press. - P.F. Fox, P.L.H. McSweeney, T.M. Cogan e T.P. Guinee. Cheese Chemistry, Physics and microbiology, Elsevier Academic Press. - Wood, B.J.B. Microbiology of Fermented Foods. 2.a ed. Glascow: Blackie Academic & Professional (1998). - McKellar, Robin and Lu, Xuewen. Modeling Microbiology Food Responses CRC PRESS 2004. - Jay, J.M. Modern Food Microbiology. 5.a ed. London: Chapman & Hall International Thomson Publishing (1997).
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