ATTENZIONE: i contenuti di questo corso sono relativi all'anno accademico 2022/2023
Indice degli argomenti
Informazioni generali sul corso
Antonello Paparella is a Full Professor in Food Microbiology (ERC 07, Macro-sector 07/I, Sector AGR/16) at the Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo.
He earned his graduation in Veterinary Medicine in 1985 at the University of Bari. His Master Thesis in Food Safety on the “Research of biogenic amines in sausages during curing” won the prize for the best thesis in Veterinary Medicine for the A.Y. 1983-1984, and was published in 1986. In 1987, he received the Diploma in Veterinary Pathological Anatomy and Food Safety (Postgraduate Programme) from the University of Bologna, Faculty of Veterinary Medicine. Immediately after his graduation, he passed the public selection for the Veterinary Military College in Pinerolo and he completed his military service in Padua as Second Lieutenant, responsible for Food Safety in a large area of the Veneto region. After his discharge, he was appointed for his merits Tenant in 1993 and Captain in 2000, in the Health Military Service.
The day after his discharge, he became a researcher in the food industry and contributed greatly to the development of new technologies in a wide range of product areas including meat, preserves and dairy products. In this period, he held various positions as a researcher and a manager: 1987-94: Research Director, BeCa SpA (Bologna); 1994-96: R&D Manager, Fiorucci SpA (Rome); 1996-2000: Scientific Director, Food Assistance and ITA (applied research). Between the years 1988 and 1996 he has offered independent scientific advice for the preparation of EU legislation, by means of Italian Industry Associations UNICEB – ASSICA. In the same period, he also took part of the Italian group of experts in Food Chemistry in the Italian Standardisation Body (UNI).
Adjunct Professor in Food Safety in different universities starting from 1991, he was appointed Associate Professor in Food Microbiology at the University of Teramo in 2000, and Full Professor in Food Microbiology in 2006. He was Dean of the Faculty of Bioscience and Technology for Food, Agriculture and Environment, from 2016 to 2019. Presently, he is Head of the Research Group of Food Microbiology and Food Hygiene at the University of Teramo, with 22 researchers, including 9 academic staff members.
Professor Paparella and his colleagues at the University of Teramo have done pioneering research in Food Microbiology, 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, hydrolates, chitosan, high hydrostatic pressure, etc.); microbial ecology of meat, seafood and vegetables; biofilms in dairy products and vegetables; microbial metabolites of food interests; fungi in foods.
His group is studying different microorganisms (e.g. Listeria monocytogenes, Pseudomonas fluorescens, Salmonella enterica), 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 (Workgroup “Bilan des viands”), he held directorship positions in Public Administration: i) in the Board of Directors of the National Council for Agricultural Research (CREA); ii) as the Special Commissioner of the National Institute of Dairy Science (ILC Lodi, now CREA-ZA); iii) in the Advisory Committee of the Italian Ministry of Agriculture; iv) in the Commission for the Evaluation of the Environmental Impact (VIA) of the Ministry of the Environment. In 2000, he was appointed by the Italian Minister of Agriculture with the aim of carrying out a strategic study for upgrading animal welfare and feedstuffs quality. In 2002, he was appointed by the same Minister as a member of two groups of experts: one in GMOs and the other in Food Safety.
Professor Paparella has coordinated important research projects in the area of food innovation: food biopreservation with essential oils, sourdough applications for gluten-free products, pulsed vacuum tumbling for nitrite-free meat products, discriminating methods for seafood classification.
Prof. Antonello Paparella has published more than 235 publications as author or co-author, of which more than 85 have been published in indexed journals. He was also author of several books or chapters of books. He is Editor-in-Chief of the open access journal Green Reports (Ariviyal) and in the Board of Editors of Foods (MDPI). He also collaborates as a reviewer with numerous international scientific journals. He is member of different scientific societies, and in particular he is in the Scientific Committee of the Italian Society of Preventive Veterinary Medicine (SIVeMP) and also in the Italian Society for Research in Essential Oils (SIROE). He has carried out research and training activities in the international arena, for example in Brazil, China, Slovenia, Jordan and Slovakia. He speaks five languages fluently and is often "invited speaker" in international conferences or working groups. Finally, Antonello Paparella is a familiar face on Italian television as an expert in Food Science, and appeared on more than 400 TV shows.
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
Face-to face teaching
Unit 1: Food Hazards and HACCP
Food hazards: incidence and prevalence. Microorganisms and foodborne diseases: microbial foodborne diseases, factors influencing microbiological risks.
Emerged, emerging, re-emerging and demerging pathogens.
Methods for HACCP systems. History and evolution of HACCP. HACCP planning and management: Prerequisite analysis and Codex principles. Simplified HACCP systems and SOPs. Other hazard analysis methods: FMEA and HAZOP.
Unit 2: Predictive Microbiology and Quantitative Risk Assessment
Quantitative Risk Analysis (QRA): risk assessment, risk management, and risk communication. Parameters for risk assessment: TLR and FSO. Structure of QRA systems: cases studies on literature data and on experimental data.
Predictive microbiology: Design of Experiments (DoE) and data modelling, Microbial Challenge Test (MCT), Inoculation Test, data representation and interpretation. Software for predictive microbiology: food safety and shelf-life applications.
Unit 3: Food Quality and Process Safety
Compulsory, regulated, and voluntary certification. Geographical indications and traditional specialities in the European Union. Laboratory accreditation. Interaction between HACCP system and Quality Management systems. Evolution of regulations.
UNI EN ISO 9001:2015 and certification standards for distribution: norm structure, management by processes, internal and external traceability, supply chain certification, HACCP certification, BRC and IFS standards, FSSC 22000 and GLOBAL G.A.P.
The Lean Model in food manufacturing: non value-added activities, concepts of Value-Flow-Waste, the seven Wastes. Organization of the process according to Kaizen (value stream management). The Kaizen Week.
Quality and safety auditing in the food industry: audit operations, opening and closing meeting, nonconformity opening and closing, first/second/third part audits, horizontal and vertical audits.
Communication techniques for food technologists: assertiveness, conflict management, focusing on goals, time management, memorizing.
Interactive teaching and Laboratory
Microbiological sampling: food contact surfaces and food.
Stability test and sterility test.
Heat penetration test.
Role play: HACCP team meeting.
Hazard analysis and CCP identification.
Preparation of a CCP protocol.
Critical analysis of HACCP manuals.
DoE and data modelling.
Interpretation of test results and process data.
Auditing methods and techniques.
Role play: Opening and closing meeting.
Role play: Nonconformity Opening.
WEEKLY LESSONS
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:
- Type of test: Class quizzes
INTERMEDIATE TEST 2- Reference unit: Unit 2
- Date:
- Type of test: Project work
INTERMEDIATE TEST 3- Reference unit: Unit 3
- Date:
- 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.
- 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:
Planning
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