FOOD SAFETY AND FOOD RISK MANAGEMENT

Professor: Silvia TURRONI
Academic discipline: Chimica e biotecnologia delle fermentazioni (CHIM/11)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

24 hours
of face-to-face activities

3 credits

hub: UNIBO

course unit
in ENGLISH

lectures timetable

exam calls

Integrated course unit module: Risk assessment of food products to human health

Learning objectives

By the end of the course, students will have acquired knowledge related to the study of microbiomes, including next-generation sequencing techniques, bioinformatics and biostatistical analysis, and the role of microbiomes in food systems, including the link to food quality and risk assessment.

Prerequisites

- - -

Course unit content

1. General introduction to the study of microbiomes: microbiomes and metagenomes (definitions, importance and applications), main technical aspects of next-generation sequencing assessment
2. Next-generation sequencing: 16S rRNA amplicon sequencing, shotgun metagenomics and other omics, operational steps (sampling, DNA extraction from different matrices (e.g., soil, air, water and biological samples), library preparation, sequencing)
3. Bioinformatics and biostatistical analysis: demultiplexing, quality filtering, binning into OTUs/ASVs, alpha and beta diversity, read mapping, contig reconstruction, taxonomic/functional assignment (Greengenes/SILVA, KEGG, etc.), multivariate statistics and microbial networks
4. Microbiomes in food systems: microbiomes of food system actors, microbiome circulation in food systems and link to food quality and safety, microbiomes and risk assessment in food and food production, modulation of food system microbiomes for better food

Full programme

- - -

Bibliography

Lecture notes and scientific publications

Teaching methods

Lectures supported by explanatory slides

Assessment methods and criteria

Theoretical knowledge will be verified by an oral test

Other information

https://www.unibo.it/sitoweb/silvia.turroni/en

2030 agenda goals for sustainable development

3 Good health and well-being
12 Responsible consumption and production
15 Life on land

Contacts

Toll-free number

800 904 084

Student's office

E. segreteria.scienzealimenti@unipr.it

Quality assurance service

Course quality assurance manager:
Dott.ssa Caterina Scopelliti
T. +39 0521 905969
E. service didattica.scienzealimenti@unipr.it
E. manager caterina.scopelliti@unipr.it

Course President

Prof.ssa Tullia Tedeschi
E. tullia.tedeschi@unipr.it

Deputy Course President

Prof.ssa Valentina Bernini
E. valentina.bernini@unipr.it

Delegate for guidance

Prof.ssa Emanuela Zanardi
E. emanula.zanardi@unipr.it

Delegate for career guidance

Prof.ssa Francesca Bot
E. francesca.bot@unipr.it

Delegate for tutoring

Prof.ssa Emanuela Zanardi
E. emanuela.zanardi@unipr.it

Member of the International student mobility commission

Prof. Francesco Martelli
E. francesco.martelli@unipr.it

Responsible for Course Quality Assurance (RAQ)

Prof.ssa Chiara Dall'Asta
E. chiara.dallasta@unipr.it

Contact person for students with disabilities, specific learning difficulties,(SpLD) or vulnerable groups

Prof.ssa Marilena Musci
E. marilena.musci@unipr.it

Delegates for internships

Prof.ssa Tullia Tedeschi - Unipr
E. tullia.tedeschi@unipr.it

Prof.ssa Paola Battilani - Università Sacro Cuore PC
E. paola.battilani@unipr.it

Prof. Pietro Rocculi - Unibo
E. pietro.rocculi3@unibo.it

Prof. Emilio Stefani - Unimore
E. emilio.stefani@unipr.it

Prof. Nicola Marchetti - Unife
E. nicola.marchetti@unipr.it

INNOVATIVE APPROACH FOR RISK ASSESSMENT IN MICROBIOME FOOD VALUE CHAIN cod. 1008431