Title | The eLearning course for Food Microbial Bioinformatician - Module 3: Core-competence pathway |
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Type | Fad e-learning (FAD) |
Provider | IZS dell'Abruzzo e del Molise "G. Caporale" |
Edition | 1 |
ECM event | Yes |
ECM credits | 50 Credits |
Event ID | 319003 |
Municipality / foreign state of development | - |
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Place of delivery | - |
Starting date | 13/04/2021 |
Ending date | 15/12/2021 |
Participation fee | - |
Topics related to childhood nutrition | No |
Topics related to violence against people | No |
This module is divided into 3 units: - Introduction on Food Safety: This part is an introduction to the general aspects of Food Safety in Europe such as the protagonists in the control of food safety, legislation and related economic impact. Furthermore, the current developments and discoveries in Food Microbiology using NGS techniques will be also treated. - Major concern Pathogens: In this part the food-borne pathogens representing the major concerns for Public Health such as Campylobacter jejuni, Salmonella spp, L. monocytogenes, E. coli STEC and Hepatitis E virus will be treated. - WGS applications: In this part we explain how the -omic sciences can represent an essential support for public health surveillance, molecular epidemiology and risk analysis. The basic concepts and procedures to analyse the transmission pathways and trace sources of epidemic infections as well as to evaluate microbial virulence and determinants of resistance to antimicrobial drugs are illustrated. Units: 3.1 Introduction on Food Safety 3.2 Major concern pathogens (EFSA-ECDC reports) 3.3 WGS applications Duration: 600 hours
ECM aims | 18 - Contenuti tecnico-professionali (conoscenze e competenze) specifici di ciascuna professione, di ciascuna specializzazione e di ciascuna attività ultraspecialistica, ivi incluse le malattie rare e la medicina di genere |
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Learning objectives |
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Surname and Name | Qualifications | Job Profile |
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Pomilio Francesco | Reparto di Igiene degli alimenti e dell’alimentazione animale | Veterinario Dirigente Responsabile |
Surname and Name | Role | Job Profile | Discipline (or qualification) | Substitute |
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chiaverini alexandra | Docente / Esperto di contenuto FAD e-learning | Veterinario | Igiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivati | N/A |
Aprea Giuseppe | Docente / Esperto di contenuto FAD e-learning | Veterinario | Igiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivati | N/A |
Iannetti Luigi | Docente / Esperto di contenuto FAD e-learning | Veterinario | Igiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivati | N/A |
Torresi Marina | Docente / Esperto di contenuto FAD e-learning | Biologo | Biologo | N/A |
Acciari Vicdalia Aniela | Docente / Esperto di contenuto FAD e-learning | Biologo | Biologo | N/A |
Centorotola Gabriella | Docente / Esperto di contenuto FAD e-learning | Altre professioni | Not specified | N/A |
zenobio valentina | Docente / Esperto di contenuto FAD e-learning | Veterinario | Sanità animale | N/A |
Cito Francesca | Docente / Esperto di contenuto FAD e-learning | Veterinario | Sanità animale | N/A |
Garofolo Giuliano | Docente / Esperto di contenuto FAD e-learning | Veterinario | Sanità animale | N/A |
Marotta Francesca | Docente / Esperto di contenuto FAD e-learning | Biologo | Biologo | N/A |
Calistri Paolo | Docente / Esperto di contenuto FAD e-learning | Veterinario | Sanità animale | N/A |
Unit |
Contents |
Unit 3.1 |
Introduction on Food Safety |
Learning objectives |
At the end of the unit, the student will know the principles of Food Safety and will be updated about current developments and discoveries in food microbiology using NGS techniques |
Topics |
Index Intro Principles of Food Safety (EU legislation, economic impacts.) Current developments and discoveries in food microbiology using NGS techniques In depth contents Summary Test |
Unit 3.2 |
Major concern pathogens (EFSA-ECDC reports) |
Learning objectives |
At the end of the unit, the student will know biology, genetics, pathogenesis and the temporal trends of major concern Food-borne pathogens |
Topics |
Index Intro Salmonella spp. Campylobacter jejuni L. monocytogenes E. Coli STEC hepatitis E virus (HEV) In depth contents Summary Test |
Unit 3.3 |
WGS applications |
Learning objectives |
At the end of the unit, the student will know:
|
Topics |
Index Intro WGS applied to Molecular Epidemiology WGS applied to Antibiotic resistance WGS applied to Risk assessment In depth contents Summary Test |
Language | English |
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Simultaneous translation | No |
Learning materials | Nessuno |
Learning assessment procedures | Realizzazione di un progetto |
Total training length (hh:mm) | 600:00 |
Minimum attendance | 90% |