Microbial Biotechnology
A.Y. 2019/2020
Learning objectives
The course deals with the genotypic characteristics of the main microbial groups involved in the food industry and with the main molecular methods employed in modern microbiological laboratories. The course will also provide the fundamental knowledge related to biotechnological aspects of industrial fermentation processes.
Expected learning outcomes
Main purpose: to supply the basic operative and cultural means for a better control and exploitation of microorganism in the food sector. After course the student will be able to individuate the strategies for the set-up of biotechnological process and monitoring the main parameters which influence the fermentation processes.
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
Course syllabus
Unit 1:
Application of bacterial genetic principles for the phylogenetic, taxonomic and identification studies of microorganism isolated from foods. Use of molecular techniques for the microbiological analysis of food products: planning of experimental protocols for the isolation and selection of peculiar microorganisms from heterogeneous matrices; ideation of species-specific probes. Knowledge of the specific operation on bacterial genome for the obtainment of improved and/or modified microbial strains; discussion on the related problems.
Unit 2:
Biotechnology definition and elements which compose a process. Biotechnological production classification.Process biotechnologies: batch, continuous and fed-batch cultures. Production of organic acids: lactic, citric and gluconic. Productivity in different culture conditions. Microbial immobilized cells. Bioreactors. Aeration and agitation. Use of plant and mammalian cell cultures. Other process parameters. LABORATORY SECTION- Microbial growth evaluation employing different procedures. Evaluation and analysis of the obtained results. Determination of the main process parameters from experimental data. Process set up on laboratory scale.ained results.- Process set up on laboratory scale.
Application of bacterial genetic principles for the phylogenetic, taxonomic and identification studies of microorganism isolated from foods. Use of molecular techniques for the microbiological analysis of food products: planning of experimental protocols for the isolation and selection of peculiar microorganisms from heterogeneous matrices; ideation of species-specific probes. Knowledge of the specific operation on bacterial genome for the obtainment of improved and/or modified microbial strains; discussion on the related problems.
Unit 2:
Biotechnology definition and elements which compose a process. Biotechnological production classification.Process biotechnologies: batch, continuous and fed-batch cultures. Production of organic acids: lactic, citric and gluconic. Productivity in different culture conditions. Microbial immobilized cells. Bioreactors. Aeration and agitation. Use of plant and mammalian cell cultures. Other process parameters. LABORATORY SECTION- Microbial growth evaluation employing different procedures. Evaluation and analysis of the obtained results. Determination of the main process parameters from experimental data. Process set up on laboratory scale.ained results.- Process set up on laboratory scale.
Prerequisites for admission
No other prerequisities are requested rather than those needed to access to the Master degree.
Teaching methods
Frontal lessons and individual laboratory practises.
Teaching Resources
Slides shown during the lessons. Other material proposed by the teacher. Ariel platform
Assessment methods and Criteria
Written test (open answers) related to the the two combined teaching units. The evaluation will be carried out on the ability to organize and describe the overall knowledge, as well as the competence to use specific scientific terms. The final evaluation is expressed in /30. Results of the tests will be visible on Arial platform.
Industrial fermentations
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Laboratories: 16 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Rollini Manuela Silvia
Shifts:
-
Professor:
Rollini Manuela Silvia
Unità didattica 1: Biotecnologie genetico-molecolari
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Fortina Maria Grazia
Shifts:
-
Professor:
Fortina Maria GraziaProfessor(s)
Reception:
to be defined via email
DeFENS, division of Food Microbiology and Biopocessing, Via Mangiagalli 25, fourth floor