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  • Food microbiology - Prof. Antonello Paparella - a.y. 2016/2017

    Paparella is Full Professor of Food Microbiology and Dean of the Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo.
    After his Master in Veterinary Medicine at the University of Bari, and his post-Master studies in Food Inspection at the University of Bologna, in 1985 he started a long carrier as a Researcher in the Food Industry, in different food areas. Adjunct Professor in different universities starting from 1991, he was appointed Associate Professor at the University of Teramo in 2000, and Full Professor in 2006.
    Antonello Paparella and his colleagues at the University of Teramo have done pioneering research in the area of food microbiology and risk assessment, contributing directly to the development and launch of innovative food products and technologies.
    His research interests include food safety, in particular about the impact of new technologies on pathogens survival and growth, as well as microbial ecology of foods and emerging technologies for shelf-life extension. His research group is actively working on different research lines: emerging antimicrobials for food protection and shelf-life extension (essential oils, ozone, chitosan, LAE, etc.), microbial ecology of meat and seafood, microbial metabolites of food interests, molds in foods.
    His group is studying different microorganisms (e.g. Listeria monocytogenes), using a combined approach that includes molecular biology, flow cytometry, GC evaluation in headspace, and measurement of enzymatic activities.
    Expert of the European Union from 1990, he held directorship positions in Public Administration, in the Board of Directors of the National Institute of Agricultural Research (now CREA), as the President of the National Institute of Dairy Science
     

    INFO ABOUT THE COURSE


    OBJECTIVES OF THE COURSE

    • Knowledge and understanding: Student will analyse scientific texts and recent cases reported in literature, and will be involved in team work, guided projects and role play exercises, to gain valuable professional knowledge for QA and R&D positions, particularly related to the following objectives:
      • demonstrate a critical understanding of instances of food spoilage, causation and prevention;
      • demonstrate a working knowledge of foodborne infections/intoxications, evaluating causation and prevention in the framework of HACCP systems.
    • Applying knowledge and understanding: Students will be spurred to apply microbiological knowledge to professional needs, being focused on the main requirements for business and professional success, as well as on research planning. Moreover, students will be trained to face and solve problems by using a multidisciplinary approach, in a multi-professional environment. In detail, they should be able to:
      • critically discuss the effects of intrinsic and extrinsic factors on shelf-life and safety of foods, being able to select methods for predictive microbiology;
      • give practical examples and some indications of the benefits of predictive modelling, with a particular emphasis on quantitative risk assessment.
    • Making judgements: Students should be able to:
      • demonstrate an understanding of the principles of quality management systems and quality auditing in the food industry, the range of documentation required and its use;
      • evaluate safety issues in R&D projects;
      • judge non-conformities related to food spoilage and/or food safety, and develop prevention plans, also in a social and ethical approach.
    • Communication: Students should be able to:
      • demonstrate a working knowledge of important soft skills, such as assertive communication, time planning and management, and priority evaluation.
    • Learning skills: The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method, such as: videos, case studies, role play exercises, and R&D projects.


    PREREQUISITE AND PREPARATORY
    • Prerequisite: Food Microbiology (Bachelor)
    • Preparatory: None

    DUBLIN DESCRIPTORS FOR UNIT


    UNIT 1: Food Hazards and HACCP

    • Knowledge and understanding: Student will analyse scientific texts and recent cases reported in literature, and will be involved in team work, guided projects and role play exercises, to gain valuable professional knowledge for QA and R&D positions, particularly related to the following objectives:
      • demonstrate a critical understanding of instances of food spoilage, causation and prevention;
      • demonstrate a working knowledge of foodborne infections/intoxications, evaluating causation and prevention in the framework of HACCP systems.
    • Applying knowledge and understanding: Students will be spurred to apply microbiological knowledge to professional needs, being focused on the main requirements for business and professional success, as well as on research planning. Moreover, students will be trained to face and solve problems by using a multidisciplinary approach, in a multi-professional environment. In detail, they should be able to:
      • develop a HACCP prerequisite plan;
      • evaluate food hazards and select CCPs and monitoring methods for HACCP plans;
      • analyze CCP deviations according to Codex Principles.
    • Making judgements: Students should be able to:
      • judge if a process can be controlled by either a simplified or a complete HACCP plan;
      • judge non-conformities related to food spoilage and/or food safety, and develop prevention plans, also in a social and ethical approach.
    • Communication: Students should be able to:
      • demonstrate a working knowledge of important soft skills, such as process description, flow chart preparation, and problem solving during HACCP activities.
    • Learning skills: The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method, such as: videos, case studies, role play exercises, and R&D projects.


    UNIT 2: Predictive Microbiology and Quantitative Risk Assessment
    • Knowledge and understanding: Student will analyse scientific texts and recent cases reported in literature, and will be involved in team work, guided projects and role play exercises, to gain valuable professional knowledge for QA and R&D positions, particularly related to the following objectives:
      • demonstrate a critical understanding of predictive methods for quantitative risk assessment;
      • demonstrate a working knowledge of predictive microbiology for food safety and shelf-life applications.
    • Applying knowledge and understanding: Students will be spurred to apply microbiological knowledge to professional needs, being focused on the main requirements for business and professional success, as well as on research planning. Moreover, students will be trained to face and solve problems by using a multidisciplinary approach, in a multi-professional environment. In detail, they should be able to:
      • critically discuss the effects of intrinsic and extrinsic factors on shelf-life and safety of foods, being able to select methods for predictive microbiology;
      • give practical examples and some indications of the benefits of predictive modelling, with a particular emphasis on quantitative risk assessment.

      • analyze CCP deviations according to Codex Principles.
    • Making judgements: Students should be able to:
      • evaluate safety issues in R&D projects;;
      • judge the conformity of a Central Composite Design.
    • Communication: Students should be able to:
      • demonstrate a working knowledge of important soft skills, such as risk description, project work presentation and defence, and problem solving during risk analysis activities.
    • Learning skills: The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method, such as: videos, case studies, role play exercises, and R&D projects.


    UNIT 3: Food Quality and Process Safety
    • Knowledge and understanding: Student will analyse scientific texts and recent cases reported in literature, and will be involved in team work, guided projects and role play exercises, to gain valuable professional knowledge for QA and R&D positions, particularly related to the following objectives:
      • demonstrate a critical understanding of certification methods for food manufacturing and distribution;
      • demonstrate a working knowledge of quality audits procedures.
    • Applying knowledge and understanding: Students will be spurred to apply microbiological knowledge to professional needs, being focused on the main requirements for business and professional success, as well as on research planning. Moreover, students will be trained to face and solve problems by using a multidisciplinary approach, in a multi-professional environment. In detail, they should be able to:
      • apply certification procedures to different products and processes;
      • apply quality norms and identify non-conformities.
    • Making judgements: Students should be able to:
      • demonstrate an understanding of the principles of quality management systems and quality auditing in the food industry, the range of documentation required and its use;
      • judge non-conformities related to food spoilage and/or food safety, and develop prevention plans, also in a social and ethical approach.
    • Communication: Students should be able to:
      • demonstrate a working knowledge of important soft skills, such as assertive communication, time planning and management, and priority evaluation.
    • Learning skills: The course involves a series of activities aimed to upgrade learning skills and develop an effective learning method, such as: videos, case studies, role play exercises, and R&D projects.

    WEEKLY LESSONS

    • Tuesday hour 14.30-17.30 - classroom 11
    • Thursday hour 11.30-13.30 - classroom 11

    COURSE BOOKS

    Predictive Microbiology in Foods

    • Author: Perez-Rodriguez, Fernando & Valero, Antonio
    • Edition: Springer, 2012


    HACCP: A Practical Approach
    • Author: Mortimore, S., Wallace, C., Sperber W.H.
    • Edition: Springer, 2013

    INTERMEDIATE TESTS


    INTERMEDIATE TEST 1

    • Reference unit: Unit 1
    • Date: 06/04/2017 alle 11:30
    • Type of test: Class quizzes


    INTERMEDIATE TEST 2
    • Reference unit: Unit 2
    • Date: 23/05/2017 alle 14:30
    • Type of test: Project work


    INTERMEDIATE TEST 3
    • Reference unit: Unit 3
    • Date: 25/05/2017 alle 11:30
    • Type of test: Class quizzes


    EVALUATION
    Class quizzes at the end of Units 1 and 3. Project Work during Unit 2. Final exam on all the Units (at least one question on each Unit). The final exam involves the evaluation of judgement skills in the professional environment. Evaluation and grading Percentage (%) Class Quizzes and Project Work 40 Final Exam 60 Class and laboratory attendance is strongly recommended. Nine make-up exams will be given yearly after final exams. No make-up exams will be given for the quizzes, the project work, and the laboratory exercises.

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