D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of mathematics, physics, chemistry, biochemistry and genetics are propaedeutic to the comprehension of the topics treated in the course.
The course consists of: theoretical lectures (4 ECTS = 36 hours) and theoretical-practical activities carried out in groups of students (individually or in groups), integrated with at least a guided visit (2 ECTS = 18 hours, all). An e-learning course is available in parallel with the lectures and activities carried out in presence. It includes: the educational material organized in learning units; guidelines and reports on the theoretical-practical activities; self-evaluation tests (in itinere and final); interactive forum and other tools; details on the guided visits.
Knowledge and understanding. Proper theoretical knowledge concerning the structure and functioning of microbial cells; microbial ecology and biodiversity; theoretical and practical knowledge on microbiological techniques; solid prerequisites for the subsequent learning concerning Food microbiology and Food hygiene.
Applying knowledge and understanding. Ability to apply the knowledge acquired as a basis for understanding, management and monitoring of biotechnological processes in the food sector; ability to apply knowledge of the topics included in the program as a basis for the understanding and management of different issues related to the quality and safety of food and consumer safety and health; ability to perform laboratory activities concerning microorganisms
Cross-expertise. Independent judgment: ability to integrate the specific knowledge of the biology of microorganisms with those already acquired in other basic disciplines and to understand the value of this knowledge in the perspective of the entire curriculum; communication skills: ability to transfer in a clear and comprehensive way the information obtained using an appropriate scientific vocabulary
Learning evaluation methods
Oral exam consisting of three principal questions about the subjects listed in the program. During the course, self-evaluation tests (e-learning mode) are available.
Learning evaluation criteria
To pass the exam, the student will have to demonstrate: sufficient understanding of the topics listed in the program of the course and proper use of the terms. To obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the topics; (b) fluency in the use of the scientific/technical lexicon; (c) ability to solve simple problems concerning manufacturing and conservation of fermented foods.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the exam will lead to marks ranging from 18 to 30 with honors.
Final mark allocation criteria
The final mark will be awarded on the basis of the answers to three principal questions (quantified 0 to 10 thirtieths, each) about three topics randomly selected by the teacher among those listed in the teaching program. To pass the exam, the student will have to demonstrate a sufficient knowledge of each of the three selected topics.
Other educational material is available on the e-learning web platform.