Unit BIOTECHNOLOGIES APPLIED TO THE AGRICULTURAL AND ENVIRONMENTAL SYSTEMS
- Course
- Agricultural and environmental sciences
- Study-unit Code
- 80045015
- Curriculum
- Biotecnologie
- Teacher
- Emidio Albertini
- CFU
- 15
- Course Regulation
- Coorte 2015
- Offered
- 2017/18
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
MICROBIAL BIOTECHNOLOGY
| Code | 80122206 |
|---|---|
| CFU | 6 |
| Teacher | Ciro Sannino |
| Teachers |
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| Hours |
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| Learning activities | Caratterizzante |
| Area | Discipline della produzione vegetale |
| Sector | AGR/16 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | - Origin of microorganisms in foods and study of the main factors affecting microbial growth and survival (temperature, pH, Aw, etc.) - Fundamentals of taxonomy, biology and physiology of different pro-technogical microorganisms. Fundamentals on food spoilage and pathogenic microorganisms - Fundamental of metabolic pathways of some pro-technological microbial groups (lactic acid bacteria and yeasts) - Fundamentals of food biotechnology. Role of pro-technological microorganisms on the production of fermented foods and beverages |
| Reference texts | -G.A. FARRIS, M.GOBETTI, E. NEVIANI, M. VINCENZINI. Microbiologia dei prodotti alimentari. Casa Editrice Ambrosiana, 2012 -V. BOTTAZZI. Microbiologia lattiero-casearia, Edagricole, 1993. -M. VINCENZINI, P. ROMANO, G.A. FARRIS. Microbiologia del vino. Casa editrice Ambrosiana -A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005. -A. VAUGHAN, P. BUZZINI, F. CLEMENTI. Laboratorio Didattico di Microbiologia. Casa Editrice Ambrosiana, 2008. -B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007. |
| Educational objectives | 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 |
| Prerequisites | basic principle of microbiology and biochemistry |
| Teaching methods | lectures laboratory exercises activities in English |
| Learning verification modality | frontal examination |
| Extended program | - 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. Fundamental on genetic analysis and mapping of bacteria and bacteriophages (1 CFU). - Viable count of microorganisms occurring in raw materials of food interest (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). |
PLANT BIOTECHNOLOGY
| Code | 80080909 |
|---|---|
| CFU | 9 |
| Teacher | Emidio Albertini |
| Teachers |
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| Hours |
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| Learning activities | Base |
| Area | Discipline biologiche |
| Sector | AGR/07 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | Basic knowledge for the understanding on the main biotechnology applied to plants and animals of economic interest and for the agrobiodiversity conservation. Traditional and Molecular Plant breeding. |
| Reference texts | Lesk. Introduction to genomics. Oxforde press.Lorenzetti et al. Miglioramento genetico delle piante agrarie. Mew Media |
| Educational objectives | This course is fundamental and will give the students who attend the curriculum in biotechnology, the needed basis on molecular genetics.In general, the main objective of the course is to provide students the basis to address the study of molecular genetics and the courses of the Master Degree in Agricultural and Environmental Biotechnology.The main knowledge gained will be:- Insights replication transcription and translation- Gene expression in prokaryotes and eukaryotes- Elements of techniques for molecular markers development (Southern Blot, PCR and sequencing)- General aspects of mutagenesis and insertional mutagenesis- Construction of linkage maps and Marker assisted selection- Transgenesis and GM plants- Sexual reproduction and gametogenesis in higher mammals; characters linked, influenced and limited to sex in farm animals.The main skills gained will be:- Evaluate the strategy to be adopted in case you find yourself having to solve a legal problem related to varietal characterization and/or varietal theft.- Assess the optimal methodology for planning a Marker assisted selection program in a seed industry.- Be able to characterize the function of a gene by studying its expression/inactivation. |
| Prerequisites | Genetics |
| Teaching methods | The course is organized as follows:- Lectures on all topics of the course (as reported in the program)- Classroom exercises focused on the solution of problems on meiosis and mitosis, three-points test, linkage mapping.- Lab practices on: isolation of genomic DNA, perform a PCR and a molecular marker technique, growing and characterize a T-DNA mutant. |
| Other information | Teaching materials provided by the teacher.Laboratories. Lab experiments about the characterization of a T-DNA line; isolation of genomic DNA genomico; electrophoresis and PCR amplification of genomic DNA.Classrom excercises on: meiosis, three points test, linkage mapping. |
| Learning verification modality | Oral examiniation. Report on the lab activities. |
| Extended program | Recap of meiosis and mitosis; sporogenesis and gametogenesis in plants; allogamy, selfing, vegetative propagation and their significance in biotechnology. Population structure of self- and cross- pollinated species. Breeding for improving yield and quality of crop plants.Genetic recombination, genetic distances, the two-point test, linkage groups; three-points test; concept of genetic interference; construction of genetic maps. Assignment of linkage group to a particular chromosome.DNA sequencing: classical methods and new generation systems. Strategies for sequencing a genome. 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 and to genetic improvement in farm animals: selection and crossing. Animal biotechnology as an operational tool for genetic improvement. |