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.
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
slides and references furnished by the teaching staff