BIOTECNOLOGIE MICROBICHE E AGROALIMENTARIModule BIOPROCESSI PER L'INDUSTRIA AGRO-ALIMENTARE
Academic Year 2026/2027 - Teacher: LUCIA PARAFATIExpected 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.
Course Structure
The course consists of 63 hours (6 CFU) divided into21 hours of participatory and interactive lessons, with exposure through ppt. The remaining 42 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 course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus
Information for students with disabilities and/or DSA
To guarantee equal opportunities and in compliance with the laws in force, interested students can request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs.
Required Prerequisites
Attendance of Lessons
Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.
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
Textbook Information
Text 1. M. Manzoni. “Microbiologia Industriale”. Casa Editrice Ambrosiana.
Text 2. Michele M. Bianchi. ‘’Chimica e Biotecnologia delle fermentazioni’’-. Edizioni Nuova Cultura
Course Planning
| Subjects | Text References | |
|---|---|---|
| 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) and example of complex products such as yogurt, kefir and beer | 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 |
| 12 | Laboratory exercises |
Learning Assessment
Learning Assessment Procedures
The evaluation follows the following scheme:
Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).
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