Learning objectives

The mini-course aims to provide students with basic knowledge and some skills related to the microbial world and its importance and usefulness in the context of agri-food innovation.
Group work will therefore be encouraged to analyze different cases of innovation related to microorganisms and the related theoretical background.
The discussion of scientific works will be the basis for the transfer of useful notions for the interpretation of data generated, for example, by metabarcoding analysis.
Students will be encouraged to evaluate whether microorganisms can be useful bioresources for their field of research, also thanks to the discussion of scientific articles. Finally, students will have greater awareness of the regulatory aspects related to the use of microorganisms in the agri-food sector.

Prerequisites and basic notions

Microbiology, molecular biology

Program

1. Microorganisms for innovation in food systems 2. Microbial biodiversity analysis techniques 3. Regulatory aspects related to the use of microorganisms 4. Probiotic microorganisms and health claims

Didactic methods

Frontal lessons and group work

Learning assessment procedures

Presentation of an article of the student's choice and discussion

Assessment

The student must have understood the article and its key elements

Criteria for the composition of the final grade

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Sustainable Development Goals - SDGs

This initiative contributes to the achievement of the Sustainable Development Goals of the UN Agenda 2030. More information on sustainability