Learning objectives
The aim of the course is to provide the tools necessary to deepen the knowledge about the microbiological analysis in food. During the course the student will acquire extensive knowledge on classic and innovative microbiological techniques used in phenotypic and genotypic studies of food isolates. Knowledge of these aspects will provide essential skills to manage the microbiological analysis and to understand which protocol apply, depending on the purpose of analysis.
The student should be able to appropriately utilize the scientific language and the specific lexicon of the subject, showing the ability to describe and transfer in oral and written form the acquired concepts.
Prerequisites
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Course unit content
The first part of the course will focus on the design and the choice of experimental protocols for study the microbial population in food. In this context, will be acquired the potential application of cultures dependent techniques and culture independent techniques. Different cases reported in the literature will be studied to better understand microbiological techniques application.The second part of the course will be about the different protocol for taxonomic identification of isolates. Moreover different approaches to study the genotypic and phenotypic biodiversity will be acquired.
Full programme
Lessons on the design and the choice of experimental protocols for study the microbial population in food. Food microbiological analysis by the application of cultures dependent and cultures independent techniques: study of microbial species, biotypes and genotypes present in food matrix. Isolation protocols. Taxonomic identification of isolates. Microbiological techniques for the analysis of intra-species heterogeneity by study of phenotypic and genotypic characters.
Bibliography
Vaughan A., Buzzini P., Clementi F. Laboratorio didattico di microbiologia. Casa Editrice ambrosiana 2008.
Galli Volonterio. Microbiologia degli alimenti. Casa Editrice ambrosiana 2005.
Teaching methods
Frontal lessons will be carried out with the help of slides that represent educational material for students. Slides will be available on line. During the course, some lessons will be devoted to student presentation and discussion of "study cases useful to understand the application of different techniques for food microbiological analysis. The course will provide for practical experience in microbiological laboratory. Lab experiments will be described by each student in a lab book, that will be an completing part of the final evaluation
Assessment methods and criteria
Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course. Final examination will be carried out by a written examination with open questions. The student should be able to appropriately utilize the scientific language and the specific lexicon of the subject to explain the acquired concepts. Each questions will be evaluated in arrange between 18 and 30. The final vote will be obtained from the average achieved. The average achieved will be the same or more than eighteen in order to pass the exam.
Other information
Lessons frequency is strongly encouraged. Lab experiments are mandatory: the student will be admitted to the final examination only if he/she has attended all the lab experiments, eventually without one justified absence
