First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP4068145, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination GENERAL MICROBIOLOGY
Website of the academic structure
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website
Mandatory attendance No
Language of instruction Italian

Teacher in charge ALESSIO GIACOMINI AGR/16

Integrated course for this unit
Course unit code Course unit name Teacher in charge

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/16 Agricultural Microbiology 6.0

Course unit organization
Period Annual
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 2
Laboratory 1.0 8 17.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 30/09/2019
End of activities 20/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined


Common characteristics of the Integrated Course unit

Prerequisites: In order to successfully follow the course, the student must have acquired skills and knowledge that come from the basic courses: mathematics, physics, general chemistry, inorganic, organic and biochemistry, biology. Students need to possess at least a basic English knowledge and the ability to use the web for research and information management.
Target skills and knowledge: Students will learn the main characteristics of the prokaryotic cell and its functioning, the characteristics of bacterial growth and the influence of the environment on the kinetics of microbial growth. The equipment of the microbiology laboratory and the main techniques for the isolation and characterization of food (wine)-related microorganisms will be discussed.
Students will acquire knowledge about microorganisms involved in winemaking. Particularly yeast, lactic and acetic acid bacteria directly involved in winemaking, will be debated. The role of each group of microorganisms during the fermentation process and the environmental conditions that can interfere and modify their development will be highlighted. The microbial management in modern enology and recent research developments in this field will be discussed, as well.
Examination methods: An assessment is scheduled for each module.
General microbiology: the exam consists of a written test (questions with multiple choice answers and open questions).
Wine microbiology: the assessment consist of an oral exam.
There are no ongoing assessments.
Assessment criteria: The judgment will be based on the verification of the level of understanding and assimilation of the topics covered in class and on the acquisition the related skills. The ability to apply the knowledge learned during the courses to real situations of wine productions will be assessed, as well.

Specific characteristics of the Module

Course unit contents: 1st credit. History of microbiology. Structure of the prokaryotic cell. Diffusion of microorganisms. Virus and bacteriophages.
2nd credit. Bioenergetics: nutrients and their function, metabolism. Pathways for the production of energy. Microbial taxonomy: criteria and evolution of microbial classification. Categories and nomenclature. The bacterial species concept.
3rd credit. Microbial growth: reproduction, exponential growth and calculation of its relevant parameters.
4th credit. Effects of the environment on microbial growth: temperature, pH, water activity, oxygen.
5th credit. Laboratory: the microbiology lab and its equipment. Characteristics and preparation of growth media.
6th credit. Methods for the isolation and identification of microorganisms. Microscopy: types of microscope, preparation and visualization of bacterial samples, Gram staining.
Planned learning activities and teaching methods: The course is composed of lectures in the classroom supported by the use of slides that are then made ‚Äč‚Äčavailable to the students. Laboratory exercises are planned to make the student familiar with the equipment of the laboratory of microbiology and to learn the basic concepts of microbiological analyses.
Additional notes about suggested reading: The slides used for the class are made available to the students a few days later on the MOODLE platform ( Some books are indicated to the students along with links to online videos or documents useful for comprehensions and as reference material.
Textbooks (and optional supplementary readings)
  • M. T. Madigan, J. M. Martinko, D. A. Stahl, D. P. Clark, BROCK Biologia dei microrganismi - volume 1. Torino: Pearson, 2012.
  • A. Vaughan, P. Buzzini, F. Clementi, Laboratorio didattico di microbiologia. Milano: Casa Editrice Ambrosiana, 2008.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Questioning
  • Problem solving
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Responsible Consumption and Production Life on Land