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Industrial microbiology - Prof. Clemencia Chaves Lopez - a.y. 2022/2023
Food science and technology - 1st year
ATTENZIONE: i contenuti di questo corso sono relativi all'anno accademico 2022/2023
Indice degli argomenti
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Clemencia Chaves Lopez is Associate Professor of Microbiology (AGR/16) at the Faculty of Agriculture of the University of Teramo and member of the teaching body of the PhD course in Food Science at the same University. She graduated in Biology at the Faculty of Science in Valle University - Colombia. In 1996 is of Doctor of Research (Ph. D.) in Food Biotechnology of Bologna University. She frequently teaches in masters on Food Biotechnology. She participates in Research Programs involving Italian and foreing Universities and food industries. She carry out her researches on microbial ecology, physiological characterization of yeast and moulds, on their involvement in fermented food production and preservation.
INFO ABOUT THE COURSE
OBJECTIVES OF THE COURSE- Knowledge and understanding: The course will provide the scientific knowledge and the application of the microorganisms to obtain microbial metabolites and foods. In addition to the knowledges for the identification and enumeration of microorganism in foods.
Knowledge of the basics of Microbiology, analytical chemistry and biochemistry will be necessary to understand the phenomena of food fermentation and alteration and the methodologies to be used to identify the microorganisms responsible for food processing and alteration. - Applying knowledge and understanding: Providing the appropriate knowledge to design, develop and optimize the fermentative process and to choose the better microbiological techniques to count and identifity the microorganisms in food ecosystem, the students will be able to:
- to manage, optimize and control microbial metabolic activities in biotechnological processes aimed at biotransformation of substrates and raw food materials into microbial metabolites and fermented foods.
- Search and identify microorganisms in foods thus preventing food diseases, and food deterioration. - Making judgements: Judgment autonomy will be acquired through guided laboratory practices and cases to be resolved. As a result, the student will be able to perceive the main issues related to food fermentation and food analysis and will be able to evaluate the possible risks or benefits deriving from the fermentative and technological processes applied to food transformation and storage and will be able to design and conduct appropriate experiments, interpret the results and draw conclusions.
- Communication: Students will be able to:
- Describe the most appropriate techniques used in food fermentations and for the microbiological analyzes of foods .
- Written technical microbiological reports, from collaborators, superiors and subordinates.
- Analyze results with logical, and critical thinking.
- Define problems and to plan hypotheses and strategies in research
- Working in group capacity. - Learning skills: The student will be able to extend his / her knowledge and will be able to find, consult and interpret the main technical journals and national and international regulations in the industry.
In order to help improve learning skills, the student is stimulated to seek out more information than the material provided or instructed by the teacher.
PREREQUISITE AND PREPARATORY- Prerequisite: General Microbiology
Biochemistry - Preparatory: None
DUBLIN DESCRIPTORS FOR UNIT
UNIT 1: Definition and Classification of spontaneous fermentation process and guidance- Knowledge and understanding: The course will provide the scientific knowledge and the application of the microorganisms to obtain microbial metabolites and foods. In addition to the knowledges for the identification and enumeration of microorganism in foods.
Knowledge of the basics of Microbiology, analytical chemistry and biochemistry will be necessary to understand the phenomena of food fermentation and alteration and the methodologies to be used to identify the microorganisms responsible for food processing and alteration. - Applying knowledge and understanding: Providing the appropriate knowledge to design, develop and optimize the fermentative process and to choose the better microbiological techniques to count and identifity the microorganisms in food ecosystem, the students will be able to:
- to manage, optimize and control microbial metabolic activities in biotechnological processes aimed at biotransformation of substrates and raw food materials into microbial metabolites and fermented foods.
- Search and identify microorganisms in foods thus preventing food diseases, and food deterioration. - Making judgements: Judgment autonomy will be acquired through guided laboratory practices and cases to be resolved. As a result, the student will be able to perceive the main issues related to food fermentation and food analysis and will be able to evaluate the possible risks or benefits deriving from the fermentative and technological processes applied to food transformation and storage and will be able to design and conduct appropriate experiments, interpret the results and draw conclusions.
- Communication: Students will be able to:
- Describe the most appropriate techniques used in food fermentations and for the microbiological analyzes of foods .
- Written technical microbiological reports, from collaborators, superiors and subordinates.
- Analyze results with logical, and critical thinking.
- Define problems and to plan hypotheses and strategies in research
- Working in group capacity. - Learning skills: The student will be able to extend his / her knowledge and will be able to find, consult and interpret the main technical journals and national and international regulations in the industry.
In order to help improve learning skills, the student is stimulated to seek out more information than the material provided or instructed by the teacher.
WEEKLY LESSONS
COURSE BOOKS
Microbiologia Industriale- Author: Manzone M
- Edition: CEA, 2006
RESEARCH MATERIAL
INTERMEDIATE TESTS
INTERMEDIATE TEST 1- Reference unit: 1-3
- Date: at the end of reference unit
- Type of test: written test
INTERMEDIATE TEST 2- Reference unit: 4-6
- Date: at the end of reference unit
- Type of test:
EVALUATION
- Knowledge and understanding: The course will provide the scientific knowledge and the application of the microorganisms to obtain microbial metabolites and foods. In addition to the knowledges for the identification and enumeration of microorganism in foods.
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