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.