GENERAL MICROBIOLOGY

General Module

Course Sheet

Course code:

SAS006A

Academic Year of enrolment:

2020

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Disciplinary Sector:

Microbiology and Clinical Microbiology

Is part of:

GENERAL MICROBIOLOGY AND MICROBIOLOGY OF FOODS

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

CELLINI Luigina

Cycle:

First semester

Hours of classroom activity:

Individual study hours:

Prerequisites:

For the learning of the General Microbiology and Food Microbiology, knowledge of elements of Biology and Biochemistry elements are required

Objectives

The course aims to provide knowledges of physiology, metabolism and growth of microorganisms together with the main techniques used for their study, making particular attention for microrganisms isolated in agri-food field.
The student will acquire knowledge on the host-microorganism interaction and the pathogenesis of the main food-borne diseases togeter with the virulence trait of the most significant pathogens (bacteria, viruses, fungi, parasites). Particular attention will be focused on the human microbiome, the function of probiotics and prebiotics.
The course will be performed in the first semester of the first year with lectures / exercitations. The aim will be to deepen knowledge of topics related to the general and applied Microbiology to the field of human nutrition using a quantitative evaluation approach.

Contents

Structure and functions of the prokaryotic cell, viruses, fungi, parasites.
Bacterial survival strategies: spores, L forms, viable but non-cultivable state, microbial biofilm.
Pathogenicity and microbial epidemiology: host-microorganism interactions, microbial virulence factors.
The human microbiome. Probiotics and prebiotics.
Bacteria as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy.
Viruses as agents of food diseases. Clinical Structure and functions of the prokaryotic cell, viruses, fungi, parasites.
Bacterial survival strategies: spores, L forms, viable but non-cultivable state, microbial biofilm.
Pathogenicity and microbial epidemiology: host-microorganism interactions, microbial virulence factors.
The human microbiome. Probiotics and prebiotics.
Bacteria as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy.
Viruses as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy
Parasites as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy

Extended Syllabus

Recommended Bibliography

Any university-level text that complies with the course program. Lesson notes, slides, scientific or paper articles also in digital format (downloadable from the unich e-learning platform) will be provided to the students. The unich e-learning platform is useful for the administration of cours tests and in-depth queries to be carried out even remotely.

Teaching Methods

The course is organized in frontal lessons / presentations, seminars with national and international guests (monographic / seminar lessons); exercitations with cours test; collective reviews and timely meetings; collaborations with external structures, specialist visits to food industries and control laboratories.

Evaluation methods

Verification of learning:

Oral exam.
There are also course tests related to exercitations which will contribute to the formulation of the final judgment. If foreign students are enrolled, they will be evaluated in English.

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree