GENERAL MICROBIOLOGY

General Module

Course Sheet

Course code:

SAS006A

Academic Year of enrolment:

2022

Year of supply:

2022/2023

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:

Objectives

The aim of the course is to make students knowledge of physiology, metabolism and growth of microorganisms together with the main techniques used for their study, with particular reference to microbial groups of interest for the agri-food sector.
The student will acquire knowledge about the host-microorganism interactions and the pathogenesis of the main food-borne microorganisms (bacteria, viruses, fungi, parasites) and their virulence factors. Will be also studied the human microbiome, the probiotic and prebiotic functions.

The course will held in the first semester of the first year with frontal lessons and laboratory exercitations with the aim to deepen the scientific knowledge of topics related to general microbiology and applied to the human nutrition field.

Contents

Biological risk
Structure and functions of the prokaryotic cell, viruses, fungi, parasites. Culture media for microorganisms and seeding techniques
Bacterial survival strategies: spore, L-forms, viable non-cultivable bacteria, biofilm production.
Pathogenicity and microbial epidemiology: host-microorganism relationships, microbial virulence factors.
Sterilization, disinfection and antiseptics
Antibiotic Resistance: one health approach
Antimicrobial and antivirulence activity of natural compounds

EXERCITATIONS
Application of seeding techniques on the surface and on the whole mass. Preparation of a fixed slide. Gram stain. Optical microscope observations. Colony analysis. Serial dilutions, bacterial counts

Extended Syllabus

FRONTAL LESSONS
Introduction to the course
Biological risk (Classification of biological agents, Bioaerosol, PPE, IMA, social hand washing)
Structure and functions of the prokaryotic cell, viruses, fungi, parasites. Culture media for microorganisms and seeding techniques
Bacterial survival strategies: spore, L-forms, viable non-cultivable bacteria, biofilm production.
Pathogenicity and microbial epidemiology: host-microorganism relationships, microbial virulence factors.
Sterilization, disinfection and antiseptics
Antibiotic Resistance: one health approach
Antimicrobial and antivirulence activity of natural compounds
The human microbiome. Probiotics, Prebiotics, Postbiotics.

EXERCITATIONS:
Social hand washing, serial dilutions, CB determination. Microscopic analysis of the colonies
Evaluation of the air microbial index (IMA) and cultural techniques on elective, selective and differential media. Application of seeding techniques on the surface and on the whole mass. Preparation of a fixed slide. Gram stain. Optical microscope observations. Colony analysis. Serial dilutions, bacterial counts

Recommended Bibliography

Any university-level text conforming to the course syllabus. Students will be provided with notes, slides, scientific or paper articles or in digital format downloadable from the unich e-learning platform. The same unich e-learning platform is useful for administering checks and in-depth questions to be carried out even remotely.

Teaching Methods

The course is organized in frontal contributions offered by the teacher (lectures / presentations); seminars with national and international guests (monographic lessons / seminars); exercises with ongoing assessments; collective reviews and punctual meetings; collaborations with external structures, specialist visits to food industries and control laboratories.

Evaluation methods

Verification of learning:

Oral exam.
In itinere evaluations relating to the exercitations, which will contribute to the final judgment will be performed.

Contacts/More Information

The topics covered by the General Microbiology and Food Microbiology exam will be related to the topics addressed during the lessons and during the laboratory exercises. The topics addressed during the presentations will be discussed with the students who presented them. The slides uploaded to the e-learning site together with the exercise worksheets, represent an effective guide for preparation.
https://elearning.unich.it/course/view.php?id=484
https://labmicrobiologychieti.wordpress.com/

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree

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