Food and Microbial Biotechnology

Academic Year 2021/2022 - 1° Year
Teaching Staff Credit Value: 12
Scientific field
  • AGR/15 - Food science and technology
  • AGR/16 - Agricultural Microbiology
Course Language: Italian
Taught classes: 56 hours
Exercise: 56 hours
Term / Semester:

Learning Objectives

  • Genetic of microrganisms

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

Course Structure

  • 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

  • Genetic of microrganisms

    Microbial genetic and effects of microbial genetic engineering ecniques on development of agricultural and food biotechnologies.As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or learning disorders), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

Textbook Information

  • 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