Bio-based food processes

A.Y. 2020/2021
6
Max ECTS
56
Overall hours
SSD
BIO/10 CHIM/11
Language
Italian
Learning objectives
The course aims to provide students with the skills on a series of microbiological and enzymatic biotechnological interventions in the sectors of food production and processing, in the recovery of by-products and in the valorization of molecules with biological activity intended for pharmaceutical and nutraceutical uses . The course also aims to provide students with the knowledge related to the optimization of processes in an industrial context.
Expected learning outcomes
At the end of the course the students will be able to manage biological systems for the production of ingredients for the food sector, for the treatment of by-products. At the end of the course the students will also be able to manage processes to increase the number
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
BIO/10 - BIOCHEMISTRY - University credits: 0
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 0
Laboratories: 16 hours
Lessons: 40 hours