Microbial Cultures for Food Systems
A.Y. 2025/2026
Learning objectives
The course aims to provide scientific skills relating to microbial cultures as sustainable biological tools that find application in different areas of the agri-food sector: i) in biotransformation and fermentation processes, ii) as protective agents in raw and processed foods, iii) in the control and mitigation of the spread of antimicrobial resistance mechanisms, iv) in the sustainable management of waste, with the production of bioenergy or value-added products in the increasingly desirable perspective of a circular economy approach. Microorganisms are also key ingredients of dietary supplements, probiotic and postbiotic products. Furthermore, the course will introduce the complexity and diversity of the human and animal microbiota, highlighting how microbiota-host interaction can influence human and animal health and how diets can influence the diversity and functionality of the microbiota.
Expected learning outcomes
At the end of the course, skills will be acquired for the selection of microbial cultures for specific applications, considering the needs required in the development of an industrial process. Furthermore, skills will be acquired for the selection of a microorganism to be used in probiotic formulations, for a critical evaluation of products containing probiotics and for the scientific evaluation of its effectiveness.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Definition and applications of microbial cultures in the food industry. The reference legislation for microbial cultures. Regulation of use and safety criteria for the use of microbial cultures (definition of GRAS and QPS, the concept of novel food) The EFFCA and the IDF. The Nagoya Protocol; the Cartagena Protocol on Biosafety. How to select microbial cultures for food use: desired and undesirable properties of microbial cultures. Focus on antibiotic resistance in the food chain. Genotypic methods for the characterization of microbial cultures. The concept of genetic stability of microbial cultures. Definition and examples of microbial cultures with protective effect. The production process of a microbial culture. Probiotics as microbial cultures for the preparation of food supplements. Definition of microbiome and microbiota. How are microbiomes described? The concepts of richness and evenness. How do microbiomes compare? The concepts of alpha, beta and gamma diversity. What methodological approaches are used to study microbiomes? Metataxonomic and metagenomic analyses. Food-associated microbiomes. The human microbiota. From microbiome to microbiota towards the management of microbial resources in the food sector. Characteristics and mechanisms of action of the most common and characterized probiotic microorganisms. From the human microbiota to new generation probiotics.
Prerequisites for admission
Skills in General Microbiology and Microbial Metabolism acquired during the three-year degree.
Teaching methods
Presentation of slides and discussion of scientific articles concerning microbial cultures.
Teaching Resources
Lecturer's slides, scientific reference articles.
Assessment methods and Criteria
The exam is written with open questions.
Students with DSA and disabilities are requested to contact the Teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to CC the respective University Services: ufficiodsa@unimi.it (for students with DSA) and ufficiodisabili@unimi.it (for students with disabilities).
Students with DSA and disabilities are requested to contact the Teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to CC the respective University Services: ufficiodsa@unimi.it (for students with DSA) and ufficiodisabili@unimi.it (for students with disabilities).
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 8
Lessons: 64 hours
Professors:
Arioli Stefania, Mora Diego
Professor(s)