Microbial Biotechnology
A.Y. 2024/2025
Learning objectives
The course deals with the genotypic characteristics of the main microbial groups involved in the food industry and with the main molecular methods employed in modern microbiological laboratories. The course will also provide the fundamental knowledge related to biotechnological aspects of industrial fermentation processes.
Expected learning outcomes
Main purpose: to supply the basic operative and cultural means for a better control and exploitation of microorganism in the food sector. After course the student will be able to individuate the strategies for the set-up of biotechnological process and monitoring the main parameters which influence the fermentation processes.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 9
Laboratories: 24 hours
Lessons: 60 hours
Lessons: 60 hours
Professors:
Arioli Stefania, Rollini Manuela Silvia
Shifts:
Professor(s)
Reception:
to be defined via email