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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"
Edition1
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 FrancescoReparto Igiene e Tecnologie degli AlimentiVeterinario Dirigente Responsabile

Tutors' panel

Surname and Name Role Job Profile Discipline (or qualification) Substitute
chiaverini alexandraDocente / Esperto di contenuto FAD e-learningVeterinarioIgiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivatiN/A
Aprea GiuseppeDocente / Esperto di contenuto FAD e-learningVeterinarioIgiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivatiN/A
Iannetti LuigiDocente / Esperto di contenuto FAD e-learningVeterinarioIgiene, prod, trasf, commercializ conserv e trasporto alimenti di origine animale e derivatiN/A
Torresi MarinaDocente / Esperto di contenuto FAD e-learningBiologoBiologoN/A
Acciari Vicdalia AnielaDocente / Esperto di contenuto FAD e-learningBiologoBiologoN/A
Centorotola GabriellaDocente / Esperto di contenuto FAD e-learningAltre professioniNot specifiedN/A
zenobio valentinaDocente / Esperto di contenuto FAD e-learningVeterinarioSanità animaleN/A
Cito FrancescaDocente / Esperto di contenuto FAD e-learningVeterinarioSanità animaleN/A
Garofolo GiulianoDocente / Esperto di contenuto FAD e-learningVeterinarioSanità animaleN/A
Marotta FrancescaDocente / Esperto di contenuto FAD e-learningBiologoBiologoN/A
Calistri PaoloDocente / Esperto di contenuto FAD e-learningVeterinarioSanità animaleN/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%

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