At the end of the course, the student should develop Knowledge as follow: 

 Knowledge and understanding - (Dublin 1)

At the end of the course, the student must demonstrate knowledge and understanding of the main contents of the course.

How is it verified? Oral exam.

Applying knowledge and understanding - (Dublin 2)

At the end of the course, the student must demonstrate that he is able to design a fermented food and implement the resolution of any problems that may stop fermentation. It will also have to be able to evaluate and interpret experimental and literature data.

 How is it verified? Oral exam.

Autonomy of judgment - (Dublin 3) 

At the end of the course, the student must be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.

How is it verified? Oral exam after illustration of a scientific publication

Communication skills - (Dublin 4) 

At the end of the course, the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication and that he is able to present a paper to his/her colleagues.

How is it verified? Production of a short paper in ppt format that summarizes a scientific article.

Lifelong learning skills - (Dublin 5)

At the end of the course, the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course for their professional context, in a legally, ethically and scientifically correct framework.

How is it verified? In part, with an oral interview.

The course includes classroom lessons and laboratory experiences. In addition, group work is planned which will be presented in ppt format.

The exam modality is ORAL (O).

The evaluation elements will concern the relevance of the answers to the questions posed, the quality of the contents, the ability to connect with other topics covered by the program, the ability to report examples, the technical language properties, and the student's overall expressive ability during the presentation of group work activities.

Lectures and exercises (classroom and company), also on line

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. 

Basic knoledge of chemistry and microbiology.

The fermentation processes. The role of microorganisms in food transformation processes. Lactic bacteria, yeasts and molds of food interest. Characteristics and selection criteria of starter cultures and probiotic cultures to be used in food production.

1. “Microbiologia dei prodotti alimentari”. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. ISBN 978-8808-18246-3
2. “Microbiologia degli Alimenti”. JM Jay, MJ Loessner, DA, Golden. Springer. ISBN 978-88-470-0785-7
3. “Microbiologia industriale”. M Manzoni. Casa Editrice Ambrosiana

The student will have to answer in a complete, coherent, and exhaustive way to topics requested during the exam.

Oral exam: The oral exam is individual and includes the evaluation of the capacity of reasoning and of connection between the acquired knowledge. laboratory skills will be also evaluated. 

Evaluation of learning ability can also be carried out electronically, only if the conditions require it.

The vote follows the scheme below:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies.

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-23

Knowledge and understanding of the topic: Medium level. Presence of some imperfections

Analysis and synthesis skills: Sufficient skills

Use of references: Appropriate

24-26

Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently

Use of references: Use standard references

27-30

Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis

Use of references: Has explored the topics

30L

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.

Use of references: Important insights.