Microbiology

Teachers: 
Credits: 
6
Year of erogation: 
2020/2021
Unit Coordinator: 
Disciplinary Sector: 
Agricultural Microbiology
Semester: 
Second semester
Year of study: 
1
Language of instruction: 

italian

Learning outcomes of the course unit

Knowledge and ability to understand: through the lectures held during the course, the student will acquire the methods and knowledge necessary to understand the cell composition, the physiology and the microbial diversity.
In particular, the objectives are:
a) to know the organization of the microbial cell
b) to know the main metabolisms
c) to know the replication and growth mechanism
d) to know the methods to study the microorganism and their diversity.
The knowledge of these aspects will provide the student with the essential skills to understand the different cellular responses to environmental factors and the students will draw autonomously conclusions regarding the presence and the growth of microorganisms in a different habitat.
Ability to apply knowledge and understanding:
using videos and scientific articles, students learn how to apply the acquired knowledge in a real context, to study microorganisms (microbiological analysis ) in samples of different origin, especially food samples.
The autonomy of judgment:
using the acquired knowledge about the cell organization and physiology, students will be able to evaluate the effect of environmental parameters on microbial growth and how the microbial cell responds to external stresses. The student must also be able to make an objective evaluation of the teaching
Communication skills:
through the lectures, the comparison with the teacher and other students, the student acquires the specific vocabulary related to microbiology. It is expected that, at the end of the course, the student can transmit, in oral and written form, the main contents of the course in particular the implications of microorganism in foods.
Learning ability:
the student who has attended the course will be able to deepen their knowledge on microbiology through the independent consultation of bibliographic material (specialized texts, scientific journals), databases relating to microbiology, web sites that dealing with topics not strictly addressed during the lessons.
Futher, student will be able to successfully carry out the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology. The student will develop the ability to profitably participate in seminars and training study days and to autonomously expand one's scientific-cultural background, keeping updating on the most recent scientific and technological developments connected to the world of food microorganisms.

Prerequisites

none

Course contents summary

The first part of the course will focus on cell biology, such as cellular structure and function in prokaryotic and eukaryotic microbial organisms. The second part of the course will be about the microbial physiology in particular the microbial nutrition, different aspect of metabolism and the microbial growth. The third part of the course will focus on the basic microbial taxonomy. The course will conclude with the study of yeasts, molds and bacteriophages.

Course contents

INTRODUCTION TO MICROBIOLOGY
.Microbiology science; Microbiology History;
microorganisms and their natural environments; the
impact of microorganism of humans; prokaryotic and
eukaryotic cell. CELL STRUCTURE AND
FUNCTIONS.The cytoplasme; Cell membranes;
Cell walls; Microbial locomotion; Surface structures
and inclusion of prokaryotes; Sporulation;
Microscopy; Cell morphology. NUTRITION AND
METABOLISM OF MICROORGANISMS. Nutrition
and the transport of nutrient in the cell; Bacteria
metabolism: energetic and enzymes major catabolic
pathways. MICROBIAL GROWTH. Bacterial cell
division; growth of bacterial population;
environmental effects on microbial growth; stress
response; Biofilm; Evaluation of microbial growth;
laboratory cultures. INTRODUCTION TO
MICROBIAL TAXONOMY. An overview of the
phylogenesis; Classical and molecular taxonomy;
main bacterial groups. OTHER MICRORGANISM:
Fungi:characteristics, riproduction, metabolism;
Virus and batteriofage

Recommended readings

Michael T. Madigan, John M. Martinko Brock
“Biologia dei microrganismi. Microbiologia generale,
ambientale e industriale” (2016) Editore: Pearson.
ISBN: 889190094X

Lessons' slides

Teaching methods

Lessons will be organized face-to-face with the possibility of using the lessons also remotely in synchronous (via Teams) and asynchronous mode (uploaded on the Elly page of the course).
The teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material, in addition to the recommended text. The slides will be available online on the website https://elly.saf.unipr.it/2020/ in pdf format for students. The slides will be uploaded to Elly before each topic is covered. During the lessons, the appropriate use of technical language will be reiterated, and the links between the various parts of the course will be emphasized. For this reason, the presence and active participation of students is strongly encouraged

Assessment methods and criteria

At the end of the course, the level of learning of all the contents offered during the lessons will be verified. The evaluation will be carried out through a written examination consists of three parts.
1. The first part consists of 10 closed-ended questions. The complete correctness of the answers to this first part is binding for the second and third part correction.
2. The second part consists of 21 closed-ended questions, each correct answer is 1.5 point. The achievement of the threshold of sufficiency (18/30) of this second part is binding for the correction of the third part. The mark of this second part will weigh 70% on the final mark.
3. The third part consists of an open-ended question where the student must demonstrate that he knows how to correctly understand the acquired concepts with the specific scientific microbiological language. The answer will be evaluated in thirtieths.The mark in this third party will weigh 30% on the final mark.
The exam results are published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within a reasonable time compatible with the number of students enrolled. Students can view the exam by making an appointment with the teacher.
The grade obtained in each of the two modules will account for 50% of the final grade of the integrated course
If it is impossible to take the written exam in classroom due to rules imposed by the University, the exam will be carried out remotely through written exam through Teams.
The assessment of the level of knowledge acquired also takes into consideration how the student is able to express himself correctly, with the specific scientific language of food microbiology.

Other informations

In the event of a serious health emergency, the methods of teaching and verifying learning may be subject to changes which will be promptly communicated on Elly and / or on the course website.