The course (lectures and practical activities) aims to: provide to the students fundamentals of microbiology, exploring the characteristics of bacteria, viruses and fungi and their interactions with both animals and human (zoonoses); describe the microorganisms associated with milk and dairy products, ruminal environment and ensiling fodder.
Expected learning outcomes
The student at the end of the course have to know: the characteristics of microorganisms (bacteria, viruses and fungi) and their pathogenicity factors that could cause some problems both in animals and human; the role of bacteria in the ruminal environment and in the ensiling activities. Moreover the student have to acquire the ability to detect the positive or negative microbial role in products of animal origin (dairy).
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)