Università degli Studi di Perugia

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Teaching: Biotechnologies applied to the agricultural and environmental systems

Degree CourseDegree course in Agricultural and Environmental Sciences [L-25] D. M. 270/2004
LocationPerugia
CurriculumBIOTECNOLOGIE - Regulations 2014
Person in chargeEmidio ALBERTINI
Modules
PrerequisitesInformation currently not available - Italian version
Assessment methods

Oral exam

Examinations' grades statistics

nd

Examinations' dates

according to the offcial timetable

Recommended optional courses

Genetica Agraria e Miglioramento Genetico Vegetale; Microbiologia

Module: Microbial Biotechnology

LecturerPietro BUZZINI
TypeSpecific formative activities
AreaDISCIPLINE DELLA PRODUZIONE VEGETALE
SectorAGR/16
ECTS6
Implementation proceduresConventional
Course content

- Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.). Fundamentals of the most important techniques of food storage and conservation (pasteurization, sterilization, tyndallization, etc.) Use of low temperatures, modified atmosphere, ionizing radiations, etc. (1 CFU).
- Microbial groups involved in food manufacturing. Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms: lactic acid bacteria, yeasts, filamentous fungi, acetic acid bacteria, micrococci, propionibacteria, bifidobacteria, etc. Fundamentals on food spoilage and pathogenic microorganisms: Enterobacteriaceae, Staphylococcus sp., Clostridium sp., Bacillus sp., Campylobacter sp., Listeria monocytogenes, Yersinia enterocolitica, Brucella sp., Escherichia coli, Salmonella sp.) (1 CFU).
- Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts). Food deterioration by food spoilage and pathogenic microorganisms. Fundamentals of mycotoxin production and of some food-borne diseases (1 CFU).
- Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages. Production of microbial starter for food manufacturing. Fundamental of probiotic activity of lactic acid bacteria and bifidobacteria (1 CFU).
- Viable count of microorganisms occurring in raw materials of food intyerest (e.g. meat, milk, etc.). Interpretation of results (1 CFU).
- Viable count of microorganisms occurring in fermented foods and beverages. Interpretation of results (1 CFU).

Supplement

- Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.) (1 CFU).
- Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms. Fundamentals on food spoilage and pathogenic microorganisms (1 CFU).
- Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts) (1 CFU).
- Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages (1 CFU).

Mode of delivery

lectures
laboratory exercises
activities in English

Recommended reading

1. V. BOTTAZZI. Microbiologia lattiero-casearia, Edagricole, 1993.
2. A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
3. A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di Microbiologia. Casa Editrice Ambrosiana, 2008.
4. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007.

Learning outcomes

Ability to:
- Understand the source of microorganisms (pro-technological, spoilage, pathogens) in food (and related technological processes) and factors which influence the development and survival;
- Understand the meaning and importance of preservation techniques of food hygiene and sanitation;
- Understand the taxonomy, biology and physiology of the main microbial groups of interest for food industry;
- Understand the role played by different microbial groups inside of fermented foods (fermented beverages, cheese, sausages, butter, bread, etc.).
- Understand the meaning and role of microbial starters used by food industry.

Teaching period

Check the website of the Faculty http://www.agr.unipg.it/

Teaching calendar

Check the website of the Faculty http://www.agr.unipg.it/

Teaching support

laboratory exercises

Teaching languageItalian
Attendance

optional

Seat

Faculty of Agriculture
University of Perugia

Hours
Theoretical
45
Practical
0
Individual study
90
Integration to teaching activity
15
Pietro BUZZINI
Total
150
Year3
PeriodI semester
NotesInformation currently not available - Italian version
Consulting hours

Contact the lecturer at  075 585 6455

Consulting location

 

Faculty  of Agriculture

ECTS code2014 - 1579

Module: Plant biotechnology

LecturerEmidio ALBERTINI
TypeBasic formative activities
AreaDISCIPLINE BIOLOGICHE
SectorAGR/07
ECTS9
Implementation proceduresConventional
Course content

Recap of meiosis and mitosis; sporogenesis and gametogenesis in plants; allogamy, selfing, vegetative propagation and their significance in biotechnology. Genetic recombination, genetic distances, the two-point test, linkage groups; three-points test; concept of genetic interference; tetrad analysis in Neurospora and construction of genetic maps. Assignment of linkage group to a particular chromosome. Fine structure of the gene.

Basic information of the structure of the nuclear genome. Genomes size. Variations in the number and structure of chromosomes. Primary structure of DNA (genes and non-coding sequences). Variations in DNA sequence. Genomes of cytoplasmic organelles. Recap of regulation of gene expression. DNA sequencing: classical methods and new generation systems. Strategies for sequencing a genome (hierarchical and shotgun methods). Bioinformatic analysis and genome annotation. Identification of the variations in the DNA sequence: from morphological to molecular markers. Transcriptome analysis. Use of mutants to study function of a gene.

Genetic transformation of plants. Indirect and direct methods. Chloroplast transformation. Transgenic plants in plant breeding. Improving the quality of economically important food and industrial plants. Genetically modified plants and food safety. Plants as bioreactors for the production of molecules of industrial interest. Molecular traceability of the food chain. Genetically modified plants and society.

Elements of animal genetics: sexual reproduction and gametogenesis in higher mammals; traits, related, influenced and limited by sex in farm animals. Introduction to genetic improvement in farm animals: selection and crossing. Animal biotechnology as an operational tool for genetic improvement: Biotechnology of reproduction and molecular biotechnology.

Supplement

Basic knowledge for the understanding on the main biotechnology applied to plants and animals of economic interest and for the agrobiodiversity conservation.

Mode of delivery

Oral lessons, practicals and lab.

Recommended reading

Rao & Leone - Biotecnologie e Genomica delle Piante - Idelson-Gnocchi

Barcaccia & Falcinelli - Genetica e Genomica - Vol. II 
- Liguori Editore

Learning outcomes

Basic knowledge for the understanding on the main biotechnology applied to plants and animals of economic interest and for the agrobiodiversity conservation.

Teaching period

September 2014 - January 2015

Teaching calendar

As in the official timetable posted on the website of the Dept of Agricultutal, Food and Environmental Sciences

Teaching support

Teaching materials provided by the professor.

Teaching languageItalian
Attendance

Warmly reccomended.

Seat

Dept of Agricultutal, Food and Environmental Sciences, Borgo XX Giugno 74

Hours
Theoretical
67
Practical
0
Individual study
135
Integration to teaching activity
23
Emidio ALBERTINI
Total
225
Year3
PeriodII semester
NotesInformation currently not available - Italian version
Consulting hours

Monday - Wednesday from 11 am to 12.30 pm

Consulting location

Dipartimento di Scienze Agrarie, Ambientali e Alimentari - Borgo XX Giugno 74

ECTS code2014 - 1578

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