Food and Microbial BiotechnologyModule GENETIC OF MICRORGANISMS
Academic Year 2023/2024 - Teacher: Cinzia CAGGIAExpected Learning Outcomes
To conduct laboratory activities that use molecular methodologies in the agro-industrial field. At the end of the course the student will be able to interpret the results obtained from the experiments. The jujment autonomy and communication skills will be stimulated through the drafting and presentation of a laboratory report.
Course Structure
The teaching includes 28 hours of frontal (or remote) lessons and 28 hours of exercises.
Teaching could be carried out in a mixed mode, also remotely, if required changes could be introduced with respect to previous statements, in line with the planned programme.
The planned activities concern practical exercises, laboratory tests, guided tours, in-depth seminars, group work. If the teaching is given in a mixed or remote way, the necessary changes with respect to what has been declared may be introduced, in order to comply with the planned program.
To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs. For this purpose, it is also possible to contact the CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and / or SLDs) of our Department, Prof. Anna De Angelis.
Required Prerequisites
Attendance of Lessons
Risultati della traduzione
Detailed Course Content
Microorganisms of biotechnological interest. Microorganisms as a "cell factory" for the production of goods and services. Research and development in industrial processes screening and optimization of production processes. Environmental issues and applications of microorganisms to protect the environment. Genetic improvement of microorganisms used in food industry. Development of microbial starters for the optimization of food fermentation. Basic concepts of bacterial genetics and effects of recent discoveries on the development of biotechnology.
Textbook Information
Testo 1 Brock – Biologia dei Microrganismi –Microbiologia generale, ambientale e industriale - Ed Pearson
Testo 2 Glick BR, Pasternak JJ. - Biotecnologia Molecolare- Principi e applicazioni del DNA ricombinante- Ed Zanichelli
Testo 3 Donadio S, Marino G. Biotecnologie Microbiche – Ed CEA
Testo 4. Manzoni M, Microbiologia Industriale – Ed. CEA
Course Planning
Subjects | Text References | |
---|---|---|
1 | La genetica batterica e le biotecnologie. I microrganismi come fattorie cellulari. | Materiale fornito dal docente Testo 1 |
2 | Esempi di impiego dei microrganismi nelle biotecnologie. | Materiale fornito dal docente Testo 2 |
3 | Definizione di microrganismo. La tassonomia microbica. | Materiale fornito dal docente. Qualsiasi testo di Biologia Generale |
4 | La cellula procariotica ed eucariotica. La diversita’ microbica come risorsa. | Materiale fornito dal docente Qualsiasi testo di Biologia Generale |
5 | L'albero filogenetico. Lo studio del DNA per la classificazione dei batteri. | Materiale fornito dal docente |
6 | *L'esperimento di Griffith e la trasformazione batterica | Materiale fornito dal docente Testo 1 |
7 | La variabilita' genetica. Le mutazioni. Test di Ames. Test delle fluttuazioni | Materiale fornito dal docente |
8 | Replica plating. Mutazioni, mutageni e mutanti. | Materiale fornito dal docente Testo 2 |
9 | La variablita' genetica. Fenomeni di trasposizione del DNA. | Materiale fornito dal docente |
10 | Coniugazione, trasformazione e trasduzione nei batteri. | Materiale fornito dal docente Testo 1 |
11 | Controllo dell'espressione genica. Gli operoni. L'operone lattosio e l'operone triptofano in Escherichia coli. | Materiale fornito dal docente Testo 1 |
12 | I lieviti e il loro impiego nelle biotecnologie | Materiale fornito dal docente Testo 1 |
13 | Saccharomyces cerevisiae | Materiale fornito dal docente Testo 1 |
14 | Omotallismo ed eterotallismo nei lieviti | Materiale fornito dal docente Testo 1 |
15 | Esercitazioni in laboratorio |
Learning Assessment
Learning Assessment Procedures
The assessment of learning of the course takes place through oral examinations.
The student's preparation will be evaluated based on the following criteria: level of knowledge and deepening of the topics, properties of language and exposure, and reasoning skills developed by the student.
The final mark will be the average of the votes obtained in the single module, according to the following structure:
Unsuitable
Topic knowledge and understanding: Significant deficiencies.
Significant inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Using references: Completely inappropriate
18-20
Topic knowledge and understanding: Threshold level. Obvious imperfections
Analysis and synthesis skills: Barely sufficient capacity
Using references: Just appropriate
21-23
Topic knowledge and understanding: Routine knowledge
Analysis and synthesis skills: capacity of correct analysis and synthesis. Argues logically and coherently
Using references: Use standard references
24-26
Topic knowledge and understanding: Good knowledge
Analysis and synthesis skills: Has good analytical and synthesis skills. Topics are expressed coherently
Using references: Use standard references
27-29
Topic knowledge and understanding: Detectable neat knowledge
Analysis and synthesis skills: Has remarkable analytical and synthesis skills
Using references: Has delved into the topics
30-30L
Topic knowledge and understanding: Evident general knowledge
Analysis and synthesis skills: Has remarkable analytical and synthesis skills
Using references: Significant insights