Fermentation Biotechnology
A.Y. 2018/2019
Learning objectives
The course aims to study the strategies employed for the
setting-up and management of biotechnological processes for
industrial production.The course aims to study the strategies employed for the setting-
up and management of biotechnological processes for industrial
production.
setting-up and management of biotechnological processes for
industrial production.The course aims to study the strategies employed for the setting-
up and management of biotechnological processes for industrial
production.
Expected learning outcomes
Students will develop the capabilities for setting-up and
manage an industrial fermentation process using microbial
cells. Different tools (strain improvement, metabolic flux
analysis and engineering, statistical analyses, downstream
processing) will be given to the students in order to meet the
demand of high productive and efficient bioprocesses. Several
industrial examples will be showed and critically discussed.Students will develop the capabilities for setting-up and manage
an industrial fermentation process using microbial cells. Different
tools (strain improvement, metabolic flux analysis and
engineering, statistical analyses, downstream processing) will be
given to the students in order to meet the demand of high
productive and efficient bioprocesses. Several industrial examples
will be showed and critically discussed.
manage an industrial fermentation process using microbial
cells. Different tools (strain improvement, metabolic flux
analysis and engineering, statistical analyses, downstream
processing) will be given to the students in order to meet the
demand of high productive and efficient bioprocesses. Several
industrial examples will be showed and critically discussed.Students will develop the capabilities for setting-up and manage
an industrial fermentation process using microbial cells. Different
tools (strain improvement, metabolic flux analysis and
engineering, statistical analyses, downstream processing) will be
given to the students in order to meet the demand of high
productive and efficient bioprocesses. Several industrial examples
will be showed and critically discussed.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Biotechnological products and processes in bacteria
Course syllabus
Industrial Bioprocesses Development, - D. Romano (4 CFU) Introduction to bioprocesses: bioreactor design, fermentation techniques (batch, fed batch, continuous), scale-up and scale down approaches, downstream processing, experimental design applied to industrial fermentations. Industrial examples: production of aminoacids (glutamic acid, lysine), organic acids (citric, lactic), solvents, biofuels (ethanol, butanol), flavours (vanilline), antibiotics; production of recombinant proteins in prokaryotes. New generation of bioprocesses: biomaterials (polyamide, polylactic-acid, bacterial cellulose, polyhydroxyalkanoates), fermentation of gaseous substrates (CO2, CH4)
Teaching methods
Slides of the lessons will be available for students on the ¿Ariel¿ platform. Books: Industrial Biotechnology-Products and Processes. 2017 Wiley-VCH Verlag GmbH & Co. Print ISBN: 978-3-527-34181-8
Biotechnological products and processes in yeast
Course syllabus
Strategies to improve the metabolic performance of yeast cells and production process: metabolic flux balance analysis; recombinant technology in yeast, regulation of carbon source metabolism in yeasts. Strategies to redirect existent metabolic pathways improving industrial processes. Strategies to utilize alternative carbon sources for biofuels production. Strategies to increase stress tolerance for industrial processes. Strategies to introduce new pathways for production of new compounds.
Teaching methods
Slides and the list of scientific articles will be available during the course.
Biotechnological products and processes in bacteria
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 4
Lessons: 32 hours
Professor:
Romano Diego
Biotechnological products and processes in yeast
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 3
Lessons: 24 hours
Professor:
Compagno Concetta Maria
Professor(s)
Reception:
upon appointment after email contact