GENERAL AND FOOD MICROBIOLOGYModule GENERAL MICROBIOLOGY
Academic Year 2024/2025 - Teacher: Cristina RESTUCCIAExpected Learning Outcomes
1) Knowledge and understanding: teaching aims to provide students with basic knowledge of microorganisms of food interest through the study of microbial morphology, physiology and taxonomy, interactions of microorganisms with the environment, and techniques for cultivation and control; 2) applying knowledge and understanding: the knowledge acquired will enable students to predict the development of different microbial groups in food matrices on the basis of intrinsic, extrinsic and implicit parameters; 3) making judgment: the teaching aims to provide critical and judgmental skills through practical laboratory tests and interpretation of results; 4) communication skills: the teaching activities carried out both in the classroom and in the laboratory will stimulate students to communicate what they have gradually learned through interventions stimulated by the lecturer; and 5) learning skills: the teaching aims to provide useful tools for students to pursue their study independently and cues to connect with other disciplines in the course of study.
Course Structure
Face-to-face lectures (21 hours) and exercise sessions (42 hours; individual or group activity).
Information for students with disabilities and/or DSA. As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contact of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs), in the person of professor Anna De Angelis.
Required Prerequisites
- Fundamentals of biology
Attendance of Lessons
Detailed Course Content
Prokaryotes and eukaryotes: cell structures and functions. Elements of virology. Cell division and microbial growth. Environmental factors affecting the microbial growth. Microbiological techniques: optic and electronic microscopy. Microbial control by physical and chemical agents. Nutrition, laboratory cultures and microbial metabolism. Microbial taxonomy. Viruses. Microrganisms of agronomic, food and environmental interest.
Textbook Information
1. Biavati B., Sorlini C. Microbiologia generale e agraria. Casa Editrice Ambrosiana.Seconda edizione
2. Madigan, Martinko, Bender, Buckley, Stahl. BROCK Biologia dei microrganismi. Sedicesima edizione. Pearson.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Microbiology fundamentals | Text 1: chap. 1-2. Text 2: chap. 1. Material provided by the teacher. |
| 2 | Morphology and cytology of microorganisms. Hints of microbial genetic. | Text 1: chap. 3. Text 2: chap. 2. Material provided by the teacher. |
| 3 | Hints of virology. Bacteriophages | Text 1: chap. 12. Text 2: chap. 5-11. Material provided by the teacher. |
| 4 | Microscopy techniques: Le tecniche microscopiche: performance and limitations of different microscopes | Text 1: chap. 4. Text 2: chap. 2. Material provided by the teacher. |
| 5 | Microbial nutrition and isolation | Text 1: chap. 5. Text 2: chap. 1. Material provided by the teacher. |
| 6 | Microbial growth: Crescita microbica: steps, direct and indirect methods for its measurement | Text 1: chap. 6. Text 2: chap. 4. Material provided by the teacher. |
| 7 | Environmental demands for microbial growth. Effect of temperature, pH, oxygen, osmolarity on microbial development and mechanisms of adaptation | Text 1: chap. 6. Text 2: chap. 4. Material provided by the teacher. |
| 8 | Microbial control: physical, chemical and pharmacological methods | Text 1: chap. 7. Text 2: chap. 4. Material provided by the teacher. |
| 9 | Hints of microbial metabolism | Text 1: chap. 8. Text 2: chap. 3. Material provided by the teacher. |
| 10 | Microbial taxonomy. Taxonomic criteria: classification, nomenclature, and identification. | Text 1: chap. 13. Text 2: chap. 13.Material provided by the teacher. |
| 11 | Main Gram-positive and Gram-negative bacterial groups of food interest | Material provided by the teacher. |
| 12 | Taxonomy, genetics, physiology and ecology of fungi | Text 1: chap. 14. Text 2: chap. 18. Material provided by the teacher. |
| 13 | Laboratory activities | Material provided by the teacher. |
Learning Assessment
Learning Assessment Procedures
Verification of learning is through oral examination. Evaluation of the student's preparation will be based on the following criteria: ability to learn and level of depth of the topics covered, properties of synthesis and exposition, and ability to reason.
Grading will follow the following pattern:
Ineligible
Subject knowledge and understanding: Significant deficiencies. Significant inaccuracies
Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate.
18-20
Subject knowledge and understanding: At threshold level. Obvious imperfections
Ability to analyze and synthesize: Barely sufficient ability
Use of references: Barely appropriate.
21-23
Knowledge and understanding topic: Routine knowledge
Ability to analyze and synthesize: Is able to analyze and synthesize correctly. Argues logically and coherently
Use of references: Uses standard references.
24-26
Subject knowledge and understanding: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. Topics are expressed consistently
Use of references: Uses standard references.
27-29
Knowledge and understanding topic: Knowledge more than good
Analytical and synthesis skills: Has considerable analytical and synthesis skills
Use of references: Has deepened understanding of topics.
30-30L
Knowledge and understanding topic: Knowledge very good
Ability to analyze and synthesize: Has considerable ability to analyze and synthesize.
Use of references: Important insights.
Examples of frequently asked questions and / or exercises
Comparison of cell structures of prokaryotes and eukaryotes.
Functions of cellular structures.
Principles of microscopy.
Nutritional requirements of various microbial groups.
Principles and applications of microbial growth control methods.
Stages of microbial growth.
Effects of environmental parameters on microbial growth.
Taxonomy.
Main microbial groups of food interest.