Microbiology and Hygiene

Knowledge and understanding: At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, she/he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding: The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments: At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills: On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.

1. Knowledge and understanding: At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms (bacteria, viruses, non-conventional pathogens) in particular their structure, genetics and metabolism, relation microorganisms-host. The student must know the main diagnostic methods for infectious diseases (direct, indirect, traditional, molecular) and the fisical and chemical control methods of the microbs in the environment and few notions about chemioterapic treatments (antibiotics and antiviral). He must know the knowledge on the function and characteristics of the immune system of the animals, including the innate and adaptive immunity (humoral and cellular mechanisms, passive and active immunity). At the end of the course must be able to identify the main risks associated to different categories of microorganisms.
2. Applying knowledge and understanding: the student will have to demonstrate knowledge and understanding useful for the comprehension of the differences among different type of infections in domestic animals, of different diagnostic tools and of different hygienic management in the farm during infection spread. He/she will have to demonstrate the ability to apply different diagnostic techniques such as PCR and bacteriological analysis.
3. Making judgments: the student must demonstrate the ability to critically present the information acquired.
4. Communication: the student is expected to use scientifically appropriate language, in particular terminology referring to microbiology and immunology. The practical activities are intended to stimulate the ability to use specific terminology and the ability to discuss scientifically with peers.
5. Lifelong learning skills: the student must gain the ability to use acquired knowledge to interpret new scenarios of other courses or passed course (integrating all the knowledge in order to gain a multidisciplinary approach), for instance searching scientific databases and critically organising new information.