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.

The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

Microbiologia degli alimenti, Casa Editrice Ambrosiana
Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana