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Fermentation Biotechnology

A.Y. 2023/2024
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.

Lesson period: Second semester

Lessons timetable

Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi

Exams calendar

Single course

This course can be attended as a single course.

Take a single course
Course syllabus and organization

Single session

Responsible
Compagno Concetta Maria
Lesson period
Second semester
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 on ARIEL platform.
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
BIO/18 - GENETICS
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION
Single bench laboratory practical: 16 hours
Lessons: 40 hours
Professor: Compagno Concetta Maria
Educational website(s)
Biotecnologie delle fermentazioni K06
Professor(s)