Food and Microbial Biotechnology

Learning Objectives

• Bioprocesses

  The course provides to students general and applied knowledge on biotechnologies, in particular on industrial processes related to the use of microorganisms and enzymes useful for the bioprocesses of foods, beverages and food ingredients.
  The student at the end of the course will be able to apply, monitor and optimize the use of food biotechnology.
  

• Genetic of microrganisms

  Posses adequate knowledge to understand, conduct and interprety lab activities involving molecular methods in the agro-industrial field.

Course Structure

• Bioprocesses

  Participated and interactive lesson, with exposure through ppt

• Genetic of microrganisms

  Oral test.

Detailed Course Content

• Bioprocesses

  Continuous and discontinuous biofermentations in food sector. Fermentative planting (hints). Fermentation Control Parameters. Enzymes and Immobilized Cells. Recovery, separation and purification of fermentation products. Applications of biotechnology in food industry. Use of biotechnology for food production and transformation. Examples of primary and secondary metabolites in the food sector. Treatment of refuse of agro-food industries.

• Genetic of microrganisms

  Bacterial genetic and effects of application of bacterial genetic engineering on the development of agricultural and food biotechnologies.

Textbook Information

• Bioprocesses

  Testo 1. C. Gigliotti - R. Verga. “Biotecnologie Alimentari”. Piccin Editore;
  Testo 2. M. Manzoni. “Microbiologia Industriale”. Casa Editrice Ambrosiana.

• Genetic of microrganisms

  Testo 1 Brock – Biologia dei Microrganismi – Microbiologia generale, ambientale e industriale -XIV Edizione Ed. Pearson, Italia

  Testo 2 Glick BR, Pasternak JJ. - Biotecnologia Molecolare- Principi e applicazioni del DNA ricombinante- Ed Zanichelli

  Testo 3 Donadio S, Marino G. Biotecnologie Microbiche – Ed CEA

  Testo 4. Manzoni M, Microbiologia Industriale – Ed. CEA