Food and Microbial BiotechnologyModule Bioprocesses
Academic Year 2022/2023 - Teacher: LUCIA PARAFATI
Expected Learning Outcomes
The course aims to provide the necessary knowledge for the use of microorganisms in the production of molecules of industrial interest and unitary processes and operations of the food industry.
In relation to the Dublin Descriptors 1 (Knowledge and understanding) and 2 (Ability to apply knowledge and understanding), the course aims to provide students with the necessary knowledge in order to know which products can be obtained from "bioprocesses" and understand them. the application potential. In relation to the Dublin Descriptors 3 (Judgment autonomy), 4 (Communication skills) and 5 (Learning skills), the course aims to make students acquire the ability to analyze and understand fermentation processes based on activity of microorganisms. Deepening what has been learned in the course, the student will be able to use the basic knowledge as a starting point for subsequent studies on bioprocesses that allow to obtain a wide range of products of industrial interest.
Upon completion of the course, students must have acquired independent and critical investigation skills as well as the ability to discuss and present the results of these studies.
The course consists of 49 hours (6 CFU) divided into 35 hours of participatory and interactive lessons, with exposure through ppt. The remaining 14 hours are for exercises, during which the following are foreseen: laboratory exercises, possible technical visits to companies in the agri-food sector that use biotechnologies;
If the teaching is given in a mixed or remote mode, the necessary changes with respect to what was previously stated may be introduced, in order to comply with the program envisaged and reported in the syllabus.
Attendance of Lessons
Strongly recommended but not mandatory
Detailed Course Content
1. Definition of "Bioprocesses" and fields of application
2. Classification of products obtainable by applying a bioprocess
3. The fermenter and the substrates that can be used in an industrial bioprocess
4. Classification of fermentation processes
5. Case studies concerning the obtaining of products using a bioprocess
Text 1. M. Manzoni. “Microbiologia Industriale”. Casa Editrice Ambrosiana.
Text 2. Michele M. Bianchi. ‘’Chimica e Biotecnologia delle fermentazioni’’-. Edizioni Nuova Cultura
|1||Biotechnologies and bioprocesses: definition and fields of application. Microorganisms used in biotechnological and industrial applications||Text 1 - Text 2 - Material provided by the teacher|
|2||Products obtainable from microbial biotechnologies: microbial biomass, biomass extraction products, secondary metabolites, etc.||Text 1 - Material provided by the teacher|
|3||The cultivation substrates: composition of the cultivation soils and management of raw materials. The fermenter.||Text 1 - Material provided by the teacher|
|4||Growth of microorganisms: growth curve, factors affecting growth, evaluation of microbial development||Text 1 - Material provided by the teacher|
|5||Classification of fermentations, batch, fed-batch and continuous cultures||Text 1 - Text 2 - Material provided by the teacher|
|6||Metabolic accumulations of industrial interest Procedures for obtaining microbial metabolites||Text 1 - Material provided by the teacher|
|7||Isolation of fermentation products: recovery and purification||Text 1 - Material provided by the teacher|
|8||Microbial cell immobilization techniques: active and passive||Text 1 - Material provided by the teacher|
|9||Enzymatic technologies: classification of enzymes, enzymes in solution and immobilized, use of enzymes in industry||Text 1 - Text 2 - Material provided by the teacher|
|10||Use of biotechnologies for food production and / or processing (complex products)||Text 1 - Material provided by the teacher|
|11||Case studies of industrial processes and products for obtaining: microbial biomass, organic acids, ethanol, etc.||Text 1 - Material provided by the teacher|
Learning Assessment Procedures
Not eligible - Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies. Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize,. Use of references: Completely inappropriate
18-20 - Knowledge and understanding of the topic: At the threshold level. Obvious imperfections. Analysis and synthesis skills: Just enough skills. Use of references: As appropriate
21-23 - Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is capable of correct analysis and synthesis. Argue logically and consistently- Using references: Use standard references
24-26 - Knowledge and understanding of the topic: Good knowledge. Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently. Using references: Use standard references
27-29 - Knowledge and understanding of the topic: Knowledge more than good. Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis. Use of references: Has explored the topics.
30-30L - Knowledge and understanding of the topic: Excellent knowledge. Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis. Use of references: Important insights.
Examples of frequently asked questions and / or exercises
- Definition of "bioprocess"
- What are microbial biomass and an example of industrially produced microbial biomass
- The fermenter, operation and main components
- The main substrates used in an industrial bioprocess