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

Course Structure

• Bioprocesses

  The course consists of 56 hours (6 CFU) divided into 28 hours of participatory and interactive lessons *, with exposure through ppt. The remaining 28 hours are for exercises, during which are provided: technical visits to companies in the agri-food sector that use biotechnologies; research and exhibition of scientific works (through the use of Scopus, PubMed, etc.) relating to Biotechnologies.

  *Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.
  
  

• Genetic of microrganisms

  Teaching could be carried out in a mixed mode, also remotely, if required changes could be introduced with respect to previous statements, in line with the planned programme.

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 (wine, cheese, beer). Examples of primary and secondary metabolites in the food sector (ethanol, citric acid).

• Genetic of microrganisms

  Microbial genetic and effects of microbial genetic engineering ecniques on 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 – Ed Pearson

  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