Biotechnology of Food Fermentation

The course aims to provide students with adequate cultural and operational tools necessary for the management of microbiological resources and the innovation of food processes in which micro-organisms are involved also through the use of supplementary educational tools and laboratory activities.

At the end of the teachinh course the students will learn about the biology of microorganisms of food interest with particular reference to the industrial applications in which these microorganisms are used. Students will have acquired theoretical and practical competence in the design / management of food fermentations for the production of microbial biomass or food.