Biotechnology of food fermentation

A.Y. 2019/2020
Lesson for
6
Max ECTS
64
Overall hours
SSD
AGR/16
Language
Italian
Learning objectives
The course aims to provide students with adequate cultural and operational tools necessary for the management of microbiological resources and the innovation of food processes in which micro-organisms are involved also through the use of supplementary educational tools and laboratory activities.
At the end of the teachinh course the students will learn about the biology of microorganisms of food interest with particular reference to the industrial applications in which these microorganisms are used. Students will have acquired theoretical and practical competence in the design / management of food fermentations for the production of microbial biomass or food.

Course structure and Syllabus

Active edition
Yes
Responsible
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Laboratories: 32 hours
Lessons: 32 hours
Professor: Mora Diego
ATTENDING STUDENTS
Syllabus
Programme: Lactic acid synthesis,
analysis of metabolis steps influencing acidification time
course; proteolytic systems of lactic acid bacteria, effects
on cell metabolism and cheese ripening; autolysis in food
related bacteria, molecular description and
biotechnological role; production of microbial flavours;
bacteriocins , description, classification, mechanism of
action and their application in food preservation; Yeast
killer toxins, genetic characterization, biosynthesis and
biotechnological role; food-related microbial genomic, how
to read a genome; genetic improvement of food related
bacteria through food-grade procedures; metabolomic
ingeneering of food related microrganisms to improve
their technological attitudes.
Students will be involved in tne development of a research project
for a total of 2 CFU. The project will be developed experimentally
in the laboratory of the Department of Food Environmental and
Nutritional Sciences. Research groups will be organized to have a
maximum of 5-7 students that will identify "project leader" for
each group. A final scientific report written in English language will
be produced by each group.
NON-ATTENDING STUDENTS
Syllabus
Programme: Lactic acid synthesis,
analysis of metabolis steps influencing acidification time
course; proteolytic systems of lactic acid bacteria, effects
on cell metabolism and cheese ripening; autolysis in food
related bacteria, molecular description and
biotechnological role; production of microbial flavours;
bacteriocins , description, classification, mechanism of
action and their application in food preservation; Yeast
killer toxins, genetic characterization, biosynthesis and
biotechnological role; food-related microbial genomic, how
to read a genome; genetic improvement of food related
bacteria through food-grade procedures; metabolomic
ingeneering of food related microrganisms to improve
their technological attitudes.
Students will be involved in tne development of a research project
for a total of 2 CFU. The project will be developed experimentally
in the laboratory of the Department of Food Environmental and
Nutritional Sciences. Research groups will be organized to have a
maximum of 5-7 students that will identify "project leader" for
each group. A final scientific report written in English language will
be produced by each group.
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
By e-mail appointment
Office, via Mangiagalli 25, third floor