Event information

Information

Title	The eLearning course for Food Microbial Bioinformatician - Module 3: Core-competence pathway
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	-
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

Course introduction

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

Learning objectives

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
Learning objectives	Acquisire competenze per l'analisi e la risoluzione dei problemi nei vari contesti Acquisire conoscenze teoriche e aggiornamenti

Job profiles

Veterinario - Tutte le discipline
Biologo - Biologo
Medico chirurgo - Tutte le discipline
Tecnico sanitario di laboratorio biomedico - Tecnico sanitario di laboratorio biomedico

Scientific coordinators

Surname and Name	Qualifications	Job Profile
Pomilio Francesco	Reparto Igiene e Tecnologie degli Alimenti	Veterinario Dirigente Responsabile

Tutors' panel

Surname and Name	Role	Job Profile	Discipline (or qualification)	Substitute
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

Summary of the programme

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: main applications, practical advantages and limitation of WGS for routine surveillance different uses for WGS for early outbreak detection andconfirmation WGS as support in epidemiological investigations during outbreak in different contexts WGS as support in understanding antibioticresistance the future perspectives of WGS implementation for more targeted risk assessmentmethodologies
Topics	Index Intro WGS applied to Molecular Epidemiology WGS applied to Antibiotic resistance WGS applied to Risk assessment In depth contents Summary Test

Detailed information

Language	English
Simultaneous translation	No
Learning materials	Nessuno
Learning assessment procedures	Realizzazione di un progetto
Total training length (hh:mm)	600:00
Minimum attendance	90%