Fermentation Chemistry

The course aims to make students understand the role that microorganisms play in the interaction with plants and their role in industrial productions.
It also intends to provide the microbiology notions required for students to address the course contents and to allow them to understand the scientific literature related to the covered topics.

Students at the end of the course must have acquired the basic knowledge necessary to understand: the different types of interaction that can be established between microorganisms and the vegetable organism, the role of microorganisms in the production of biologically active metabolites also of plant origin and their role in the fermented vegetable production.
Through bibliographic research and the preparation of an oral presentation on a properly selected topic, students must also demonstrate that they are able to process and critically analyze the learned information and to communicate what they have learned with an appropriate language.