Food safety - Module 1: Role of beneficial and pathogenic microbes - Unit 1: Role of beneficial microbes

The general objectives of the units are related to the exposed lectures, focusing the intention to give a positive point of view about microbes. The first step is give a basic idea of the kind microbes involved in food industry for their positive action. The second lecture regard food composition and is basic to understand the beast application of microbes for the production of a specific fermented product. In the third lecture microbes are considered as useful tool to start a desirable fermentation for the production of desirable eatable fermented food. From fourth to sixth unit are given information about selected microorganisms that can be use for the production of beneficial substances, or for their use as improver of human health, or to reach a good preservation degree of a food. The last unit complete the scenery with a deep view about the opportunity to use biotechnology to improve the positive actions of microbes.