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master degree course in FOOD SAFETY AND CONTROL

Course year 2
Teaching units Unit unico
Food Technologies (lesson)
  • TAF: Compulsory subjects, characteristic of the class SSD: AGR/16 CFU: 7
Food Technologies (laboratory)
  • TAF: Compulsory subjects, characteristic of the class SSD: AGR/16 CFU: 1
Exam type oral
Evaluation final vote
Teaching language Lingua italiana
Contents download pdf download


Quality management competence represents one of the fundamental skills for future food technologists
The teaching is aimed at:
- Know the mandatory quality management systems
- Know and know how to apply the modern voluntary standards of system and product management
- provide the necessary knowledge to determine the microbiological quality of food;
- Know, apply and optimize the culture conditions of microorganisms in order to be able to give a critical evaluation of the analytical data obtained with the most innovative methods.
- The exam is only oral.
At the end of the course, students will be able to:
- Know the main mandatory and voluntary certifications ..
- Identify and discuss the main problems of the management of quality systems
- Design and build chemical, physical and biological risk assessment plans

Admission requirements

Knowledge of the fundamentals of microbiology and food hygiene

Course contents

Indication of credits or hours for each program activity
5 CFU (40 hours):
Microbiological risks. Emerging pathogenic microorganisms of food interest. Quantitative methodology for estimating human exposure to microbiological hazards. Qualitative and quantitative risk estimation. Risk management. Danger, risk, exposure.
EFSA and FDA. Accredia
- HACCP and mandatory systems.
- The 5 BRC standards,
- The 4 IFS standards,
- Food Standard Modernitzating act (FSMA).
- Organic certifications; Fairtrade; Kosher, Halal, FAMI-QS.
- Management of suppliers and business problems.
- The main ISO standards related to the Agri-food sector.
- Pest management
2 CFU (16 hours):
Microbiological criteria, microbiological limits. Quality indicators and safety indicators.
Emergent risks (microbiological, chemical and physical). Food microbiological investigation techniques: direct and indirect microbial counting methods, rapid techniques. Parasitosis. Isolation of Salmonella, Campylobacter, Lysteria, Pseudomonas and other pathogens from food, application of molecular methods to identify them. Search for spore-forming and molecular identification. Purification, conservation and identification (phenotypic and genotypic methods) of microbial cultures.
1 CFU (8 hours):
Food microbiological investigation techniques: direct and indirect microbial counting methods, rapid techniques. Isolation of microorganisms from food. Air and surface analysis.

Teaching methods

The course takes place in person and includes frontal teaching with slides prepared by the teacher, and practical exercises in the didactic laboratories. The teaching takes place in Italian. Attendance is not compulsory, but strongly recommended.

Assessment methods

Oral examinations are conducted in the form of cThere will be an oral test, for all, of about 20 min The test will always start with a risk assessment plan Evaluation indicators: - Use knowledge 40%; - Connect knowledge 30%; - Discuss topics 10% - Learn more about the topics 10%

Learning outcomes

1. Knowledge and understanding
Through lectures, exercises and guided tours, the students learn important techniques applied at food microbiology

2. Ability to apply knowledge and understanding
The knowledge learned can bring students to learn the management of food industries.

3. Making judgments
Through the knowledge learned during the course, students will be able to write document to obtain international certification for food industries. .

4. Communication skills
Students will be able to compare their knowledge with colleagues, and transmit it to the information.

5. Learning skills
The activities described allow you to gain the knowledge and methodological tools necessary to be able to independently provide an appropriate update in the future.


Testi di riferimento
- Jay James M., Loessner Martin J., Golden David A. Microbiologia degli Alimenti (testo originale in lingua inglese: Modern Food Microbiology). Edizione Italiana a cura di Andrea Pulvirenti. 870 pagine. Ed. Springer 2009 collana FOOD. ISBN: 978-88-470-0785-7
- Paolo Giudici, Andrea Pulvirenti. Molecular Methods for identification of wine yeasts. 3° Capitolo del libro “Biodiversity and Biotechnology of wine yeast”. 2002. Managing Editor Research. pp. 35-52. ISBN 81 7736 120 1

Testi consigliati per approfondimenti
- Nguyen H-Vang, Andrea Pulvirenti, Claude Gaillarden. Rapid differentiation of the closely related Kluyveromyces lactis var. lactis and K. marxianus strains isolated from dairy products using selective medium and PCR/RFLP of the rDNA non trascribed spacer 2. Canad. J. of Microb. 46, 1115-1122 (2000).
- Andrea Pulvirenti, Cinzia Caggia, Cristina Restuccia, M. Gullo, P. Giudici. DNA fingerprinting methods used for identification of yeasts isolated from sicilian sourdoughs. Annals of Microbiology, 51, 107-120 (2001).
- Andrea Pulvirenti, Lisa Solieri, Luciana De Vero, Paolo Giudici. 2005. Limitations on the use of PCR/RFLP of the r-DNA-NTS2 regions for the taxonomic classificatio of the species Saccharomyces cerevisiae. Canadian journal of food microbiology. Can. J. Microbiol./Rev. can. microbiol. 51(9): 759-764.
- Andrea Pulvirenti, Sandra Rainieri, Silvio Boveri, Paolo Giudici. (2009) Strategy for optimizing the selection of yeast starter cultures by pre-selecting strains with good technical characteristics. Canadian Journal of Microbiology. 55, (3), 326-332

“Microbiologia degli Alimenti” A Galli Volonterio, Casa Editrice Ambrosiana ISBN 88-408-1321-7

Testo 3: “La Microbiologia Applicata alle Industrie Alimentari” L Cocolin, G Comi. Aracne Editrice. ISBN 978-88-548-1109-6