Learning objectives
Knowledge and ability to understand: through the lectures held during
the course, the student will acquire the methods and knowledge
necessary to understand the cell composition, the physiology and the
microbial diversity.
In particular, the objectives are:
a) to know the organization of the microbial cell
b) to know the main metabolisms
c) to know the replication and growth mechanism
d) to know the methods to study the microorganism and their diversity.
The knowledge of these aspects will provide the student with the
essential skills to understand the different cellular responses to
environmental factors and the students will draw autonomously
conclusions regarding the presence and the growth of microorganisms in
a different habitat.
Ability to apply knowledge and understanding:
using videos and scientific articles, students learn how to apply the
acquired knowledge in a real context, to study microorganisms
(microbiological analysis ) in samples of different origin, especially food
samples.
The autonomy of judgment:
using the acquired knowledge about the cell organization and physiology,
students will be able to evaluate the effect of environmental parameters
on microbial growth and how the microbial cell responds to external
stresses. The student must also be able to make an objective evaluation
of the teaching
Communication skills:
through the lectures, the comparison with the teacher and other
students, the student acquires the specific vocabulary related to
microbiology. It is expected that, at the end of the course, the student
can transmit, in oral and written form, the main contents of the course in
particular the implications of microorganism in foods.
Learning ability:
the student who has attended the course will be able to deepen their
knowledge on microbiology through the independent consultation of
bibliographic material (specialized texts, scientific journals), databases
relating to microbiology, web sites that dealing with topics not strictly
addressed during the lessons.
Futher, student will be able to successfully carry out the Master's Degree
courses of the LM70 class and in particular the Master's Degree course in
Food Science and Technology. The student will develop the ability to
profitably participate in seminars and training study days and to
autonomously expand one's scientific-cultural background, keeping
updating on the most recent scientific and technological developments
connected to the world of food microorganisms
Prerequisites
none
Course unit content
The first part of the course will focus on cell biology, such as cellular
structure and function in prokaryotic and eukaryotic microbial organisms.
The second part of the course will be about the microbial physiology in
particular the microbial nutrition, different aspect of metabolism and the
microbial growth. The third part of the course will focus on the basic
microbial taxonomy. The course will conclude with the study of yeasts,
molds and bacteriophages.
Full programme
INTRODUCTION TO MICROBIOLOGY
.Microbiology science; Microbiology History;
microorganisms and their natural environments; the
impact of microorganism of humans; prokaryotic and
eukaryotic cell. CELL STRUCTURE AND
FUNCTIONS.The cytoplasme; Cell membranes;
Cell walls; Microbial locomotion; Surface structures
and inclusion of prokaryotes; Sporulation;
Microscopy; Cell morphology. NUTRITION AND
METABOLISM OF MICROORGANISMS. Nutrition
and the transport of nutrient in the cell; Bacteria
metabolism: energetic and enzymes major catabolic
pathways. MICROBIAL GROWTH. Bacterial cell
division; growth of bacterial population;
environmental effects on microbial growth; stress
response; Biofilm; Evaluation of microbial growth;
laboratory cultures. INTRODUCTION TO
MICROBIAL TAXONOMY. An overview of the
phylogenesis; Classical and molecular taxonomy;
main bacterial groups. OTHER MICRORGANISM:
Fungi:characteristics, riproduction, metabolism;
Virus and batteriofage
Bibliography
Michael T. Madigan, John M. Martinko Brock
“Biologia dei microrganismi. Microbiologia generale,
ambientale e industriale” (2016) Editore: Pearson.
ISBN: 889190094X
Lessons' slides
Teaching methods
Lessons will be organized face-to-face.
The teaching will be carried out through lectures in the classroom with
the help of slides that will represent teaching material, in addition to the
recommended text. The slides will be available online on the website Elly
in pdf format for students. The slides will be
uploaded to Elly before each topic is covered. During the lessons, the
appropriate use of technical language will be reiterated, and the links
between the various parts of the course will be emphasized. For this
reason, the presence and active participation of students is strongly
encouraged
Assessment methods and criteria
At the end of the course, the level of learning of all the contents offered
during the lessons will be verified. The evaluation will be carried out
through a written and oral examination. The written examination consists of two parts.
1. The first part consists of 10 closed-ended questions. The
correctness of 9/10 answers is binding for the second part correction.
2. The second part consists of 31 closed-ended questions (5 concerns laboratory), each correct answer is 1 point. The achievement of the threshold of sufficiency
(18/30) of this second part is binding to access to oral examination.
The mark of this second part will weigh 50% on the final mark.
The oral examination will be after the written one and the student
must demonstrate the
acquired concepts with the specific scientific microbiological language.
The oral exam will be evaluated in thirtieths.The mark in this part will
weigh 50% on the final mark.
The oral session will be scheduled, based on the number of students, in the days following the written exam.
Other information
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