Teachings

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Professor
SOFIA COSENTINO (Tit.)
ELENA TAMBURINI
Period
First Semester 
Teaching style
Convenzionale 
Lingua Insegnamento
 



Informazioni aggiuntive

Course Curriculum CFU Length(h)
[60/56]  INDUSTRIAL BIOTECHNOLOGY [60/56-00 - Ord. 2013]  PERCORSO COMUNE 12 108

Objectives

KNOWLEDGE AND UNDERSTANDING: The course aims to provide a comprehensive knowledge of the theoretical principles and methods of epidemiological investigation and prevention methodologies applied to environmental and food matrices.
APPLYING KNOWLEDGE AND UNDERSTANDING: Students will be able to identify and analyze markers, tracers and indicators of pollution in environmental and food matrices, and apply traditional and innovative biotechnologies to food production.
MAKING JUDGEMENTS: Interpretation and comparison of scientific data.
COMMUNICATION: Ability to explain concepts and data drawn from scientific publications.
LEARNING SKILLS: consultation of databases, publications and information sources accredited at national and international level.

Prerequisites

Basic concepts of biochemistry and microbiology

Contents

Lectures (5 credits, 32 hours)
Definition and content of the course. General Principles of Epidemiology and Prevention.
Hygiene and food quality. The HACCP system.
Factors affecting the growth of microorganisms in food.
Role of microorganisms in food: beneficial microorganisms, spoilage organisms, pathogenic microorganisms. Food-borne infections. Lactic acid bacteria as an example of microorganisms used in food biotechnology.
Environmental hygiene. Water for human use: physical, chemical and microbiological characteristics, correction of water intended for human consumption. Urban waste water: study of the characteristics and mode of treatment and disposal. Municipal solid waste: classification, characteristics, methods of collection and disposal.

Laboratory (1 credit, 8 hours)
Analytical methods for the determination of biological indices of infection in the water for human use.
Microbiological analysis of food (determination of total bacterial count, coliforms, E. coli, lactic acid bacteria, food pathogens).

Teaching Methods

The course consists in lectures involving the use of PowerPoint presentations and laboratory exercises that consist in the application of microbiological methods for the analysis of food matrices.
Educational visits to water treatment plants and wastewater disposal plants will also be made.

Verification of learning

Oral examination. The student will discuss orally a few different topics proposed by the teacher, using, where necessary, schemes / graphic representations. Knowledge of the topics of the course, the ability to link between different topics, the expressive capacity, the use of appropriate terminology, the ability to synthesize will be evaluated.The final grade takes into account several factors:
Quality of the knowledge, skills and competences:
a) appropriateness, accuracy and consistency of knowledge
b) appropriateness, accuracy and consistency of skills
c) appropriateness, accuracy and consistency of competences
Exposition mode:
a) Capacity of expression;
b) Proper use of the specific language of the discipline;
c) Logical capacity and consequentiality in the fitting of the contents;
e) Ability to connect different arguments by finding the common points and establish a consistent overall design, ie taking care of structure, organization and logical connections of speech exposition;
f) Ability to summarize.
Relational qualities:
Capability to exchange and interacte with the teacher during the interview.
Personal qualities:
a) critical spirit;
b) ability to self-evaluation.

Consequently, the judgment can be:
a) Fair (18 to 20/30)
The candidate demonstrates little knowledge acquired, superficial level, many gaps. Expressive abilities modest, but still sufficient to support a coherent dialogue; logical capacity and consequentiality in the fitting of the subjects at elementary level; poor capacity for synthesis, lack of interaction with the teacher durations interview.
b) Moderate (21 to 23)
The applicant demonstrates a discreet acquisition of knowledge but lack of depth, with a few gaps; expressive abilities more than sufficient to support a coherent dialogue; acceptable mastery of the language of science, logical capacity and consequentiality in the fitting of the arguments of moderate complexity, more than enough capacity for synthesis and the ability to graphic expression acceptable.
c) Good (24 to 26)
The candidate demonstrates a rather large knowledge, moderate depth, with small gaps; satisfactory mastery of the expressive capabilities and significant scientific language; dialogical ability and critical thinking well detectable, good capacity for synthesis and ability to graphic expression more than acceptable.
d) Outstanding (27 to 29)
The candidate demonstrates a very extensive knowledge, well depth, with marginal gaps; remarkable powers of expression and high mastery of scientific language; remarkable capacity of dialogue, good competence and relevant aptitude for logic synthesis, high capacity for synthesis and graphic expression.
e) Excellent (30)
The candidate demonstrates a very extensive and in-depth knowledge, gaps irrelevant, high capacity and high mastery of the expressive language of science; excellent capacity of dialogue,aptitude to make connections between different subjects, excellent ability to synthesize and very familiar with the expression graphics.
The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, as a whole are completely irrelevant.

Texts

Capolongo S. , D'Alessandro D. , Signorelli C.: Igiene edilizia ed ambientale, Società Editrice Universo, ed. 2007.
De Felip G. Recenti sviluppi di igiene e microbiologia degli alimenti, Tecniche Nuove, Milano - De Felip G. Recenti sviluppi di igiene e microbiologia degli alimenti, Tecniche Nuove, Milano

More Information

Additional materials will be provided. How to sign: in order to take the oral exam the students have to sign on ESSE3.

Questionnaire and social

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