FOOD MICROBIOLOGY AND FOOD MICROBIAL BIOTECHNOLOGY

Origin of food microorganisms. Factors affecting the growth of microorganisms in foods (pH, Aw, POR, nutrients, temperature, type of atmosphere, air humidity). Control Systems of microbial growth: heat treatments (D and Z), ionizing radiation, UV rays, drying, chemical treatment (outline). The industrial sterilization procedures.
The selection of microorganisms for the food industry: traditional approach, bioprospecting and direct environmental DNA cloning. Methods of characterization DNA and NON-DNA based. Regulatory systems for Microbial Food Cultures: European and American approach. The selection, characterization and genetic improvement of strains for industrial use.
Microorganisms as agents of controlled fermentations: virtuous microbes, lactic acid bacteria, yeasts and molds. The starters cultures. Fermented foods: salami, fermented milks, cheese, beer, sour dough: microbiological process, selection and genetic improvements of microorganisms.
The large-scale cultivation of microorganisms for food production: the composition of culture media for industrial fermentation, submerged and solid state fermentation in food production. Downstream processes.
Development strategies of the fermentative systems. The industrial production of enzymes, the production of organic acids and amino acids, thickeners and flavoring. The production of microbial biomass: the production of baker yeast.
The biotechnological use of residues from agro food industry for the production of high-value products: examples (bioplastics from whey, bioethanol from lignocellulosic wastes).
Utilization of Genetically Modified Microorganisms (GMMs) or products obtained from GMMs, for food e non-food productions. Regulatory frames and examples.
In the laboratory part of the course, students will deal with the isolation and identification procedure of two major food-borne pathogens, i.e. Salmonella spp. and Campylobacter spp.