Fermentation Biotechnology

A.Y. 2020/2021
6
Max ECTS
56
Overall hours
SSD
BIO/11 BIO/18 CHIM/11
Language
Italian
Learning objectives
The course's aim is to allow students to acquire knowledge about fermentation technologies and industrial production of biotechnological relevant products. In particular, the subjects will concern fermentation systems associated with the use of microorganisms based on their specific metabolic pathways involved in product synthesis. The course include also a part of laboratory practice in order to acquire some technical skills on fermentations and analytical tools.
Expected learning outcomes
At the end of this class, the students are expected to have acquired knowledges about the fermentation systems and their biotechnological importance, the development and the improvement of these processes, the importance of microorganisms and their metabolic pathways on process development. By attending the laboratory the students will acquire competences about how to perform a fermentation process and how to analyse some products.
Course syllabus and organization

Single session

Lesson period
Second semester
MATERIALS
Presentations in Power point with audio available on ARIEL platform.

Teaching methods

The course will be performed in asinchronous method by presentations in Power point with audio available on ARIEL platform. Lessons will be uploaded according to the calendar of the course.

EXAMINATION
Examinations will be performed in oral mode by Skype call. Examination consists on questions about topics treated during the course.
Course syllabus
Industrial microorganisms: methodologies for strains improvement and storage.
Cultivation technology
Bioreactors design
Substrates for industrial productions
Batch, continuous culture and fed-batch
Immobilization of cells and enzymes
Monitoring of bioprocess: analysis of bio-parameters
Biosynthesis of ethanol
Biosynthesis of lactic acid
Biosynthesis of acetone/butanol
Biosynthesis of amino acids (L-glutamic acid, L-lysine)
Biosynthesis of antibiotics
Practice in laboratory
Analysis of batch culture: glucose/ethanol assay
Analysis of bioconversion process
Assay of industrial enzymes
Prerequisites for admission
A good knowledge on Microbiology and Biochemistry is required.
Teaching methods
Classroom lectures and laboratory pratic.
Teaching Resources
The slides used will be available at the biginning of the course.
Suggested books:
Biotecnologie Microbiche, Casa Editrice Ambrosiana
Biotecnologie di base, Zanichelli
Assessment methods and Criteria
The evaluation of the student's performance will be based on a written examination with open-answer questions spanning topics covered in the class. This mode will offer the opportunity to test by writing students' ability to apply their knowledge on topics covered by this class.
BIO/11 - MOLECULAR BIOLOGY - University credits: 0
BIO/18 - GENETICS - University credits: 0
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 0
Single bench laboratory practical: 16 hours
Lessons: 40 hours