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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Biotechnology
Università degli Studi di Parma
Department of Chemistry, Life Sciences and Environmental Sustainability

VIROLOGY AND MICROBIAL PHYSIOLOGY
cod. 1001803

Academic year 2009/10
1° year of course - Second semester
Professor
Academic discipline
Microbiologia generale (BIO/19)
Field
Discipline biologiche
Type of training activity
Basic
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in - - -
lectures timetable unavailable
exam calls

Integrated course unit module: MICROBIOLOGY

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Learning objectives

Students learn principles of virology and elements of microbial physiology applied to the use of microbial skills in industry and environment remediation.

Prerequisites

General Microbiology

Course unit content

 PRINCIPLES OF VIROLOGY <br />
Structure and Composition of Viruses; viral morphology; viral envelopes; chemical composition of virons; classification and nomenclature of viruses; viral replication; mechanisms of infection.<br />
Microbial physiology (applications)<br />
Methods for the study of microbial communities and environment monitoring. Microbial biodiversty as tool for bioremediation. Hydrocarbon degradation and microrganisms involved. Dehalogenation of chlorurated organic compounds. Metal detoxification. "Bioremediation" ( in situ and ex situ techniques). Microrganisms as source of biodegradable polymers (Xanthan, PHA, Polylactic acid). Microrganisms as source of industrial enzymes (amylases, cellulases, proteases etc)

Full programme

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Bibliography

Prescott, Willey, Sherwood, Woolverton “Microbiologia “ 7/ed McGraw-Hill Companies srl volumi 1-2-3(2009)<br />
Tortora, Funke, Case "Elementi di Microbiologia" Pearson Education Inc.(2008)<br />
Madigan et al. “Brock, Biologia dei Microrganismi” volumi 1-2-3 Casa Editrice Ambrosiana (2007)<br />
Ratledge e Krisiansen "Biotecnologie di base" Zanichelli (2004)

Teaching methods

In itinere tests and final examination

Assessment methods and criteria

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Other information

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