Methods in Microbiology and Genetics (2016/2017)

Course code
4S003254
Credits
12
Coordinator
Antonella Furini
Academic sector
AGR/07 - AGRICULTURAL GENETICS
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria Metodologie di Genetica 4 I sem. Diana Bellin, Antonella Furini
teoria Metodologie di Microbiologia 1 I sem. Sandra Torriani
laboratorio Metodologie di Genetica 5 I sem. Diana Bellin, Antonella Furini
Laboratorio Metodologie di Microbiologia [1° turno] 2 I sem. Sandra Torriani
Laboratorio Metodologie di Microbiologia [2° turno] 2 I sem. Giacomo Zapparoli

Lesson timetable

I sem.
Activity Day Time Type Place Note
teoria Metodologie di Genetica Tuesday 8:30 AM - 10:30 AM lesson Lecture Hall F  
teoria Metodologie di Genetica Thursday 8:30 AM - 10:30 AM lesson Lecture Hall H  
teoria Metodologie di Microbiologia Thursday 10:30 AM - 12:30 PM lesson Lecture Hall H from Oct 6, 2016  to Oct 27, 2016
Laboratorio Metodologie di Microbiologia [1° turno] Thursday 1:30 PM - 6:30 PM lesson Laboratory Laboratorio di Microbiologia generale from Oct 13, 2016  to Nov 24, 2016
laboratorio Metodologie di Genetica Monday 1:30 PM - 6:30 PM lesson Laboratory Laboratorio di Biochimica  
laboratorio Metodologie di Genetica Monday 1:30 PM - 7:30 PM lesson Laboratory Laboratorio di Biotecnologie genetiche  
laboratorio Metodologie di Genetica Wednesday 1:30 PM - 6:30 PM lesson Laboratory Laboratorio di Biochimica from Oct 5, 2016  to Oct 19, 2016
laboratorio Metodologie di Genetica Wednesday 1:30 PM - 7:30 PM lesson Laboratory Laboratorio di Biotecnologie genetiche  
Laboratorio Metodologie di Microbiologia [2° turno] Friday 1:30 PM - 6:30 PM lesson Laboratory Laboratorio di Microbiologia generale from Oct 14, 2016  to Nov 25, 2016

Learning outcomes

The objective of the course of Methods in Genetics is to provide to the students the knowledge about the DNA recombinant technology and the methods used for the genomic and molecular genetics analyses. Lectures will offer an overview of the most common and innovative genetic methodologies applied in the analysis of genes and their function. The acquired knowledge will allow students to understand the experimental part of scientific paper in genetic field.

The course of Methods of Microbiology aims to provide students with the tools of knowledge in the sectors of microbiology and biotechnology to enable them to deal with the higher level courses of biotechnology; in particular it helps to understand the potential applications of microorganisms in the agri-food field and the interaction among microorganisms, food, intestinal tract and health.
The objective of practical training is to gain the skill to operate in a laboratory of microbiology by applying traditional and biomolecular approaches

Syllabus

Methods in Genetics: The course describes the basic methods used in genetic analysis and/or molecular biology for DNA and RNA handling. Program includes the following topics: Vectors and selection markers, most common cloning techniques, GATEWAY and TOPOCLONING. Plasmid and genomic DNA extraction. Methods for bacterial transformation. Selection of recombinant colonies. Utilization of reporter genes (GFP, YFP) for cellular localization. Animal and plant cell cultures. Animal and plant cells genetic transformation. Protoplast preparation and transfection (Prof. Furini)
Methods for genomic DNA extraction. Genome analysis by Southern blotting, molecular markers based on hybridization or PCR. Linkage analysis. Sanger DNA sequencing and introduction to NGS sequencing. Random and site specific mutagenesis and application for forward and reverse genetics. Introduction to genome editing. RNA extraction and gene expression analysis through Northern blotting, RT-PCR and Real Time RT-PCR (Prof. Bellin)
Methods of Microbiology: There are 2 CFU of exercises during which traditional and biomolecular approaches will apply to:
- the study of bacterial cultures used in the production of functional foods (eg. probiotic fermented milks).
- the detection and characterization of commensal bacteria with antibiotic resistance in products with complex microbiota,
- the assessment of the effect of various yeasts, including a genetically modified strain of Saccharomyces cerevisiae, on the fermentation kinetics and production of metabolites of interest for the quality of wine in microvinification trials (Prof. Torriani)

Assessment methods and criteria

Written examination based on lectures and practical laboratory lessons.

Student opinions - 2016/2017