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Università degli Studi di Parma Università degli Studi di Parma
Laurea magistrale in
Food safety and food risk management
Università degli Studi di Parma
Dipartimento di Scienze degli Alimenti e del Farmaco

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

Anno accademico 2023/24
2° anno di corso - Primo semestre
Docente
Marco CANDELA
Settore scientifico disciplinare
Chimica e biotecnologia delle fermentazioni (CHIM/11)
Ambito
Attività formative affini o integrative
Tipologia attività formativa
Affine/Integrativa
24 ore
di attività frontali
3 crediti
sede: UNIBO
insegnamento
in INGLESE
orari del corso non disponibili
appelli d'esame

Modulo dell'insegnamento integrato: Risk assessment of food products to human health

Stampa

Obiettivi formativi

The successful student will know: (i) main goals of a metagenome study; (ii) techniques and technologies for the metagenomes assessment; (iii) role of microbiomes in food systems, food production and connections with food quality and the risk assessment.

Prerequisiti

- - -

Contenuti dell'insegnamento

1. General Introduction the study of microbiomes: metagenomics, microbial ecosystems and microbiomes, definitions, importance and applications, main technical aspects, goals for a metagenome study, types of metagenome studies, NGS sequencing, second-and third-generation NGS platforms;
2. NGS sequencing: sampling, DNA extraction from different matrices (soil, air, water and biological samples), multiplexing and library preparation, NGS sequencing reaction; marker gene 16S sequencing and shotgun metagenomics;
3. bioinformatic and biostatistics: demultiplexing, quality filtering, reads mapping, contigues reconstruction, assignment on reference databases (KEGG, COGS, greengenes and SILVA, alpha and beta diversity), multivariate statistics
4. microbiomes in food system: microbiomes of the food system actors, microbiomes circulation in food systems and connection with food quality and safety, food system microbiome for a better food, microbiomes and risks assessment in foods and food production.

Programma esteso

- - -

Bibliografia

Notes of lectures; scientific publications

Metodi didattici

Oral lectures and scientific seminaries
Teaching tools
projector, computer, instruments of microbiological laboratory

Modalità verifica apprendimento

Theoretical knowledge will be tested in a oral examination

Altre informazioni

See the website of Marco Candela, Unibo

Obiettivi agenda 2030 per lo sviluppo sostenibile

- - -

Referenti e contatti

Numero verde

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 

 

Delegats 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