Portale di Ateneo - En.Unibs.it

PART ONE

Fundamentals of microbiology

The Microorganisms

Bacteria: the batteri.I fungi reproduction. The yeasts. Molds. The development of the microorganisms.
The temperature.
Environmental conditions.
Bacteria and food.
Contamination:
direct contamination, indirect, crusades
The foodborne illness: poisoning and poisoning
food poisoning. food poisoning.
Main pathogens:
Salmonellosis,
Clostridium botulinum, Staphylococcus aureus,
Clostridium perfringens

Methods of food preservation
Physical methods .Methods artificial chemicals. chemical methods naturali.Metodi physical-chemical-biological methods. food storage temperatures

Preservation methods that use the cold
Freezing refrigeration.
Freezing.
proper cold storage use. killing temperature

Preservation methods that use heat
Pasteurization.
Sterilization.
UHT.

Methods using dehydration
Concentration.
Drying.
Lyophilization.

Healthiness and food wholesomeness

commercial fraud
Food hazards. Adulteration.
Sophistication.
forgery.
forgery

supervision
The main regulations in the agro-food sector.
Sampling: Sampling procedures and the right to defense. · Sampling of food matrices.
SECOND PART
Nutrients and foods
Natural perishable food. plastic food. energy foods. protective foods. protein,
Lipids or fats.
Carbohydrates. dietary fiber.
Mineral salts.
Vitamins.
food additives

Commodity foods
Meat The meats
oils
margarine
The egg
The milk
Butter
The Yogurt
The cheese
Cereals
Flour
The bread
The pasta
Rice
Pizza
Fruit
vegetables and legumes
Seafood products
vinegar
common salt
The sweets
Sugar (sucrose) Cocoa and chocolate
Honey
The sweet songs
The waters
Wine Beer Substances nervine and spices The coffee '
Herbs
Soft drinks Alcoholic beverages Cocktail
organic foods GMO Labeling DoP and IGP
Barcode
seasonal foods
Allergies and intolerances

PART THREE

Food safety

HACCP system.
Flowchart.
Tracking and tracing. Hygiene and staff training. Hygienic work environment. water supply
automatic food distributors. sanitizing
Pest control
PART FOUR
waters
The regulations in the drinking water sector. · Meaning of the physico-chemical parameters in drinking water. · The new legislation (DL 31/01) and the comparison with the previous year (DPR 236/88) · Meaning of chemical-physical, chemical, microbiological. · Drinking water systems and emerging problems. · Models for disinfection: how and when to disinfect.