Microbiology

The aim of the course is to provide a solid foundational knowledge of the microbial world, essential for competently tackling advanced microbiological subjects and related disciplines. Special emphasis will be placed on bacteria of agro-food interest and microorganisms involved in the biogeochemical cycles of carbon and nitrogen in the soil. Through a balanced combination of lectures and laboratory activities, the course will ensure an in-depth understanding of microbiology, along with fundamental technical skills.
The course is closely related to the biochemistry course, which will provide the basis for deepening the understanding of microbial metabolism, and to enological microbiology, offering essential references for understanding the structure and function of microorganisms in applied contexts. This interdisciplinary approach will enable students to develop an integrated view of microbiology, preparing them to understand both theoretical and practical aspects of the field.

At the end of the course, the student will be able to:
· Describe in detail the morphology and biochemical structure of bacteria, yeasts, and viruses.
· Apply practical methodologies for the isolation and identification of specific bacteria, using both classical and molecular techniques.
· List and explain the main energy metabolic pathways of chemo-organoheterotrophic bacteria, with particular focus on lactic and acetic bacteria.
· Understand and describe the principles of bacterial adaptation, selection, and genetic variability.
Additionally, the student will develop transversal skills, such as:
· The ability to critically analyze and assess the application of microorganisms in various contexts, such as agro-food, environmental, or biotechnological fields.
· The ability to communicate concepts learned during the course with precision and using appropriate scientific terminology.
· A solid foundation for independently exploring topics in applied microbiology, fostering an independent and informed approach to study.