Food biopreservation lab - Prof. Chiara Rossi - a.y. 2021/2022
ATTENZIONE: i contenuti di questo corso sono relativi all'anno accademico 2021/2022
Indice degli argomenti
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Chiara Rossi is fixed-term researcher in the scientific sector of Agricultural Microbiology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment of the University of Teramo.
Graduated in Food Science and Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment of the University of Teramo in 2013, she achieved the Ph.D. in Food Science at the University of Teramo in 2017. Awarded for the best bachelor thesis in Food Science and Technology of the years 2010/2011 by the Italian Confederation of Farmers (CIA) and awarded for the young researcher award for the oral communication within the IV Congress of the Italian Society for Research on Essential Oils (SIROE).
Her research interests are in the area of food microbiology and include the characterization of microbial ecosystems, the application of innovative technologies for the shelf-life extension and the food safety control, and the food biopreservation by means of essential oils and plant extracts.
In recent years, her studies have been focused on biofilms of food spoiling and pathogenic microorganisms.
Co-tutor of final internship reports, bachelor’s thesis and master’s thesis in Food Microbiology, tutor of 1 final internship report in Food Microbiology.
She is author and co-author of 14 articles published in international journals, 2 book chapter and 17 publications on proceedings of national and international congress.
INFO ABOUT THE COURSE
OBJECTIVES OF THE COURSE- Knowledge and understanding: the course aims to develop scientific and technical skills on Food Biopreservation, by means of lab experience and research-based lectures. The students will prepare a project work on shelf life extension of perishable foods, by using an assigned biopreservative to control specific spoilage markers.
- Applying knowledge and understanding: in particular, students should be able to:
• demonstrate a critical understanding of instances of food biopreservation;
• demonstrate a working knowledge of projects for shelf life extension, based on biopreservatives.
- Making judgements: critically discuss the impact of biopreservation treatments on food shelf-life and safety.
- Communication: demonstrate a working knowledge of Scientific English.
- Learning skills: • choose the conditions that maximize the effects of biopreservation treatments;
• evaluate the implications concerning clean labelling of food products.
PREREQUISITE AND PREPARATORY- Prerequisite:
Knowledge of food microbial ecology.
Knowledge of bacteriological examination.
Basic knowledge of Microsoft Excel. - Preparatory: None
COURSE PROGRAM
Face-to-face teaching
Course outline and overview on food biopreservation.
Biopreservation methods (natural preservatives from plant, animal and microbial origin).
Selection of biopreservatives.
Evaluation of the sensory threshold.
Design of experiment.
Antimicrobial testing methods (diffusion methods, dilution methods and time-kill test) and interactions among the antimicrobial agents.
The main application methods of the biopreservatives in foods.
Shelf-life study.
Scaling-up of the study.
Laboratory
To develop the work project the students are divided in teams composed by three people and a perishable food will be assigned to each group.
Starting from the study of the microbial ecology of the product, then isolating the spoilage microorganisms and selecting the biopreservatives (type and concentration), the students will apply the bioactive compounds to control specific spoilage markers during the shelf-life of the product.
DUBLIN DESCRIPTORS FOR UNIT
UNIT 1:- Knowledge and understanding:
- Applying knowledge and understanding:
- Making judgements:
- Communication:
- Learning skills:
WEEKLY LESSONS
COURSE BOOKS
RESEARCH MATERIAL
INTERMEDIATE TESTS
EVALUATION
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