- Docente: Gerardo Manfreda
- Credits: 3
- SSD: VET/04
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)
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from Sep 16, 2024 to Dec 04, 2024
Learning outcomes
The student will acquire knowledges on innovative molecular methods applied for the detection of the main biological contaminants present in thefood products of animal origin. In particular, the student will be able to use molecular database available internationally for the tracking of microbial risks and implement risk models assemment aimed at improving food security for the consumer.
Course contents
The concept of traceability of biological risk as reported in
the EU regulations.
The taxonomic classification of bacteria: the concept of genus,
species, serotype, phage type and genotype
Methods of bacterial phenotypes traceability: biotyping,
antibiotyping, serotyping, phage typing and the multilocus
enzime electrophoresis (MLE)
Genotypic methods for tracking bacteria: comparative techniques
and technical library. The manual and automatic ribotyping; the
pulsed field gel electrophoresis
(PFGE); AFLP, MLST; MLVA, the RAPD, REP-PCR,
the microarray technique, sequencing.
Example of application of different techniques for epidemiological
typing in the food industry.
The molecular international database available on the main
Foodborne pathogens: example of application for epidemiological
studies
Readings/Bibliography
Notes of lectures; scientific pubblications
Teaching methods
Oral lectures, scientific seminaries, laboratory activities.
In relation of the types of activities and teaching methods adopted, the attendance of this training activity requires for all students to carry out by e-learning the Modules 1 and 2 [https://www.unibo.it/it/servizi-e -opportunities / health-and-assistance / health-and-safety / safety-and-health-in-places-of-study-and-training] and the participation in Module 3 of specific training on safety and health in study places . Information on dates and methods of attendance of Module 3 can be consulted in the specific section of the degree program website.
Assessment methods
The course is part of the course of "Innovations and safety of
products of animal origin" which also includes the teaching of
"Innovations in the supply chain of meat products and egg
products." The final voteof the entire integrated course is
calculated as a weighted average of the results obtained in the two
courses on "Innovations in the supply chain of meat products and
egg products" and "Bacterial traceability and food safety" Of the
examination commission are part of the professors in charge of the
teachings that make up the integrated course.
The oral examination will verify the theoretical and applicative
knowledges of the student. Particularly positive will be evaluated
the ability to move within the different topics and the achievement
of an organic knowledge of the topics presented during the lessons.
Teaching tools
projector, computer, over head display, instruments of
microbiological laboratory
Links to further information
Office hours
See the website of Gerardo Manfreda
SDGs



This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.