Bio-Based Food Processes
A.Y. 2023/2024
Learning objectives
The course aims to provide students with the skills on a series of microbiological and enzymatic biotechnological interventions in the sectors of food production and processing, in the recovery of by-products and in the valorization of molecules with biological activity intended for pharmaceutical and nutraceutical uses . The course also aims to provide students with the knowledge related to the optimization of processes in an industrial context.
Expected learning outcomes
At the end of the course the students will be able to manage biological systems for the production of ingredients for the food sector, for the treatment of by-products. At the end of the course the students will also be able to manage processes to increase the number
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
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. Production of bacterial cellulose. 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. Barbiroli, 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.
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. Production of bacterial cellulose. 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. Barbiroli, 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.
Prerequisites for admission
Student must own a solid basic knowledge in organic chemistry, biochemistry and microbiology.
Teaching methods
Chemistry of the food bioprocesses (Prof. Romano): 20 hours of frontal lessons + 8 hours of lab-practice.
Protein bioengineering in the food industry (Prof. Barbiroli): 20 hours of frontal lessons + 8 hours of lab-practice.
Protein bioengineering in the food industry (Prof. Barbiroli): 20 hours of frontal lessons + 8 hours of lab-practice.
Teaching Resources
Didactic material provided by professors Romano and Bonomi, available on the Ariel University platform.
Assessment methods and Criteria
The examination is carried out as an interview about the topics of the two modules; the following criteria will be evaluated:
- knowledge and understanding of the course's topics
- the ability to apply and elaborate the concepts covered in the course
- the capacity for critical sense towards the topics.
- knowledge and understanding of the course's topics
- the ability to apply and elaborate the concepts covered in the course
- the capacity for critical sense towards the topics.
BIO/10 - BIOCHEMISTRY
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION
Laboratories: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professors:
Barbiroli Alberto Giuseppe, Romano Diego
Educational website(s)
Professor(s)
Reception:
upon appointment after email contact