SAS006A - GENERAL MICROBIOLOGY

courses

ID:

SAS006A

Duration (hours):

40

CFU:

SSD:

MICROBIOLOGIA E MICROBIOLOGIA CLINICA

Located in:

CHIETI

Url:

Course Details:

FOOD AND HEALTH SCIENCES/CORSO GENERICO Year: 1

Year:

2025

Course Catalogue:

https://unich.coursecatalogue.cineca.it/af/2025?co...

Date/time interval

Primo Semestre (07/10/2025 - 31/01/2026)

Course 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.

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.

Assessment Methods

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

Texts

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.

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

Course Language

Italian

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/