| Department of Veterinary Pathobiology | |||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination written examination All aids allowed Description of Examination: Data collected from laboratory experiments are compiled into a report, which also contains a theoretical background and a discussion of the results. 13-point scale, internal examiner | ||||||||||||||||
| Organisation of Teaching | Lectures, practical exercises, and colloquia. | ||||||||||||||||
| Block Placement | Block 2 Week Structure: A | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | 270009 Food Microbiology 240025 Microbiology Food microbiology (270009) or microbiology (240025) | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| Basic science: - Knowledge of pathogenic bacteria transmitted via food. - An understanding of the genes and proteins, which contribute to the survival and growth characteristics of food borne pathogenic bacteria. - Knowledge of gene regulatory mechanisms used by food borne pathogenic bacteria in adaptation to environments found in food. - An understanding of the biology underlying the different ways food borne pathogenic bacteria cause illness in humans. Applied science: - Experience in the use of molecular methods used to study the biology of pathogenic bacteria. - Experience in reading and communicating scientific literature. Ethics and Values: - Critical evaluation of molecular techniques. | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| The course aims at understanding the genes and the gene regulatory mechanisms, which is central for growth and survival of food borne pathogenic bacteria as well as their ability to cause illness in humans. In addition, to provide knowledge of how and why these genes and regulatory mechanisms are important for microbial food safety. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| The students will obtain knowledge of the biology of food borne pathogenic bacteria that relates to the persistence in food and ability to cause illness in humans. Focus will be on how specific genes and their expression contribute to these processes and how gene expression is controlled by regulatory mechanisms both in environments like food and during infection. In the experimental part of the course the students will use fundamental molecular techniques used to study pathogenic bacteria such as PCR, cloning, methods to study gene expression, analysis of proteins and virulence factors. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| General lectures will introduce the topics, which are focused on in colloquia and practical exercises. Primary literature forms the basis for the colloquia, and in the practical exercises the students will be guided through key molecular techniques used in scientific literature. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Lone Brøndsted, lobr@life.ku.dk, Department of Veterinary Pathobiology/Section for Microbiology, Phone: 35332764 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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