Food and Microbial Biotechnology

Academic Year 2017/2018 - 1° Year
Teaching Staff
  • Bioprocesses: Agata Mazzaglia
  • Genetic of microrganisms: Cinzia Caggia
Credit Value: 12
Scientific field
  • AGR/15 - Food science and technology
  • AGR/16 - Agricultural Microbiology
Taught classes: 63 hours
Term / Semester:

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

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 – Ed CEA

    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