Ateneo - UPO

The course aims to provide students with a solid foundation in microbial biology, with particular emphasis on the structure and functioning of bacterial cells, the main aspects of microbial genetics, and the principles underlying the classification and taxonomy of microorganisms.

Dehò G., Galli E., Landini P., e Ventura M. “Biologia dei microrganismi” CEA, 2026, 4° edizione. Madigan M.D., Martinko J.M. “Brock Biologia dei microrganismi - Microbiologia generale, ambientale e industriale" Ed. Pearson, 2022

Students will be provided with the tools necessary to acquire a basic understanding of biology, bacterial cell structure and function, microbial genetics, and microbial taxonomy. Students will also be expected to understand how to apply the theoretical knowledge acquired during the course to practical and applied contexts.

In order to ensure the best understanding of microbiology the student should have the basic knowledge of cell biology, biochemistry and genetics

Lectures in the classroom with slide presentations and multimedia material made available to students. Possible expert seminars on specific topics. Practice in Laboratory.

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services- students-physical-or-learning-disabilities Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The examination consists of a written test designed to assess the level of knowledge acquired and the ability to apply the knowledge and skills developed during the course. The test consists of 6 open-ended questions and 10 multiple-choice questions. The level of difficulty is consistent with the topics covered during the course and with the recommended reference textbooks.
Each open-ended question is awarded 0 to 4 points, with the exception of the question on microbial taxonomy, which is awarded 0 to 5 points. Each multiple-choice question is worth 0 or 0.5 points: 0 points for an incorrect or unanswered question and 0.5 points for a correct answer.
The examination is considered passed with a total score of at least 18/30. To pass the examination, students are required to demonstrate an adequate knowledge of the fundamental course content, as well as the ability to understand, elaborate on, and present the acquired knowledge in a clear and comprehensible manner.
To achieve a high grade, students are also expected to demonstrate independent judgment, critical thinking, and the ability to establish connections between different topics, presenting their arguments in a coherent, rigorous, and logically structured manner.
The final grade is expressed on a 30-point scale, with a minimum passing grade of 18/30. Honors (cum laude) may be awarded to students who demonstrate excellent preparation, comprehensive and in-depth knowledge of the course topics, a high ability to integrate and critically elaborate on the acquired knowledge, appropriate and rigorous use of scientific terminology, and full independence of judgment in the analysis and discussion of microbiological issues.

Introduction and history of microbiology. Structural and functional characteristics of the microbial cells: the cell membrane, the cell wall, LPS, capsule, flagella, pili. The movement of bacterial cells: swimming, swarming, twitching motility. Principles of microbial nutrition and growth: description of nutritional media used in bacteriology. Growth curve in batch and in open systems. Methods of bacterial growth control by chemical and physical methods. Antibiotic resistance: Staphylococcus aureus MRSA, Klebsiella pneumoniae KPC. Microbial metabolism. Replication and Transcription of DNA. Protein synthesis. Horizontal gene transfer: conjugation, transformation, trasduction. Microbial taxonomy: principles of systematics. Archaea. Alfa, beta, gamma, delta and epsilon Proteobacteria. Firmicutes Actinobacteria. For each taxa a number of bacterial species will be described for their virulence factors, their metabolit properties and environmental and clinical relevance. The microbiome. Examples of possible exploitation of microorganisms in food production. Virus: structure and Baltimore's classification. For each group the more important virus will be described and related to their impact on humans.

Knowledge and understanding: Acquisition of the fundamental knowledge of general microbiology, with particular reference to the characteristics of microorganisms, their main applications, and the appropriate use of scientific terminology. Applying knowledge and understanding: Ability to interpret the knowledge acquired and understand its main applications in practical contexts. Making judgements: Ability to critically analyse and evaluate the information and concepts addressed during the course.
Communication skills: Ability to use appropriate scientific terminology and to clearly and concisely describe microbiological phenomena and issues, both orally and in writing, including when communicating with non-specialist audiences. Learning skills: Ability to independently deepen and update knowledge through the consultation of textbooks and scientific articles and the critical use of teaching materials. At the end of the course, students will have acquired the fundamental knowledge of general microbiology required to understand the main applications of diagnostic, food, and environmental microbiology.