Bio-based food processes

A.Y. 2017/2018
6
Max ECTS
56
Overall hours
SSD
BIO/10 CHIM/11
Language
Italian
Learning objectives
The course aims to familiarize students with the
integrated, interdisciplinary approach required to uitilize
the catalytic potential of enzymes and whole cells in food
bioprocesses. Food bioprocesses embrace modification of
raw materials for the production of food components,
including proteins, peptides, flavours and nutraceuticals.
Attention will be focused on the involvement of
biotechnology in food bioprocesses and on the
optimization of bioreactors for industrial applications.
Expected learning outcomes
Completion of the course will make the student able to:
develop competences on the production and the use of
biological systems (microbial cells, enzymes, proteins and
peptides) used in the food industry for the production of
ingredients, food stuff and for the valorization of by-
products; understand the impact of food
biotransformations for increasing food biological value,
shelf-life, and market value.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
Course syllabus
Chemistry of the food bioprocesses (Prof. Romano, 3
CFU)
Hydrolases, general features and mechanisms;
glycosidases and their application in the sugar industry
Amidases/proteases: production of Aspartame,
production of aminoacids Lipases: applications in the oil
and fat industry Glucose isomerization: high-fructose
corn
syrup production Bioprocesses for the production of
alternative sweeteners: fructooligosaccharides (FOS)
and
isomaltose Bioprocesses for the production of flavours:
chemical and biochemical features of the bio-
production
of esters/lactones Case-study: the bio-production of
vanillin Bioprocesses for the production of
nutraceuticals
and vitamins; case-studies: carnitin and vitamin C

Protein
bioengineering in the food industry (Prof. Bonomi, 3
CFU)
Proteins and peptides in the food industry: sources,
applications, safety and economical aspects Proteins
from
plant and animal sources Proteins from wastes and by-
products Proteins from microorganisms Basic
processes
for protein production: physical processes
(concentration,
precipitation etc.) Preparative chromatography for the
purification of proteins and peptides Industrial
processes
for protein production Standardization and stabilization
of
industrial proteins Industrial enzymology: free and
immobilized enzymes, techinques of immobilization,
effect
of the microenviroment on the performances of
immobilized cells Enzymatic bioreactors: design,
analysis
and simulations Other food proteins food adjuvants,
protein hydrolisates, nutraceutical proteins Analysis of
case-studies
Teaching methods
Materiale didattico fornito dai docenti durante il corso
BIO/10 - BIOCHEMISTRY - University credits: 0
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 0
Laboratories: 16 hours
Lessons: 40 hours
Professor(s)
Reception:
upon appointment after email contact