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Fermentation Biotechnology

A.Y. 2025/2026
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 cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.

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Course syllabus and organization

Single session

Responsible
Romano Diego
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/methanol
Biosynthesis of amino acids (L-glutamic acid, L-lysine)
Biosynthesis of antibiotics
Bioconversions
Lab practice:
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 on MyARIEL platform.
Suggested books:
Biotecnologie Microbiche, Casa Editrice Ambrosiana
Biotecnologie di base, Zanichelli
Industrial Biotechnology-Products and Processes. 2017 Wiley-VCH Verlag GmbH & Co. Print ISBN: 978-3-527-34181-8
Assessment methods and Criteria
The exam consists of a written test comprising two open questions on topics covered during the course. The following aspects will be assessed: the completeness of the answers, the accuracy of the information provided, the clarity of the explanation, and the ability to connect different aspects of the course. The exam arrangements is the same for students attending and not attending the course lessons. Lesson attendance is nevertheless strongly encouraged.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
In case you need specific procedures, please inform the teacher by mail at least 15 days before the exam, including in the addresses [email protected] or [email protected].
BIO/11 - MOLECULAR BIOLOGY - University credits: 1
BIO/18 - GENETICS - University credits: 1
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION - University credits: 4
Single bench laboratory practical: 16 hours
Lessons: 40 hours
Professors: Donzella Silvia, Romano Diego
Shifts:
Turno
Professors: Donzella Silvia, Romano Diego
Professor(s)
Romano Diego
Reception:
upon appointment after email contact