FOOD MICROBIOLOGY

Food Microbiology (Bachelor)

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 skills:

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.

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.
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.

Literature
Perez-Rodriguez, Fernando & Valero, Antonio (2012): "Predictive Microbiology in Foods", Ed. Springer.
Mortimore, S., Wallace, C., Sperber W.H. (2013): "HACCP: A Practical Approach", Ed. Springer.
Papers and links suggested during the lectures.