Food and Fermentation Chemistry
A.Y. 2026/2027
Learning objectives
Aims of the course are to provide the students with expertise in the classification of main nutrients, non-nutrients and xenobiotics and their chemical nature, in the composition of main food groups, and in the transformations food components undergo during their processing. Additional aim of the course in to provide the knowledge of the major food technologies based on fermentative processes used in the transformation of foods and related products.
Expected learning outcomes
At the end of the course, students should have acquired the understanding of the chemical nature of the main groups of nutrients and of the features of the foods that contain them. They should also know the transformations that food components undergo during the physico-chemical and fermentative treatments they are subjected during food production.
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
Course syllabus
* Introduction to fermentation processes
* Definition of fermentation and general principles of fermentative processes;
* Role of microorganisms in food transformations;
* Metabolic, physiological, and technological characteristics of microorganisms involved in fermentation processes;
* Spontaneous fermentations and controlled fermentations using starter cultures.
* Lactic acid bacteria and lactic fermentations
* Physiological and metabolic characteristics of lactic acid bacteria;
* Homolactic and heterolactic fermentation;
* Role of lactic acid bacteria in food transformation processes;
* Production of primary and secondary metabolites of technological interest;
* Impact of lactic acid bacteria on the qualitative, nutritional, and sensory characteristics of fermented foods.
* Yeasts in food fermentations
* Biological and metabolic characteristics of yeasts of industrial interest;
* Fermentative metabolism and production of ethanol and aroma compounds;
* Role of yeasts in wine fermentation:
* sugar conversion;
* secondary metabolism;
* development of the organoleptic characteristics of wine;
* Role of yeasts in beer production:
* brewing strains of industrial relevance;
* top- and bottom-fermentation processes;
* influence of yeasts on the quality of the final product.
* Filamentous fungi in fermentation processes
* Characteristics of filamentous fungi of food and industrial interest;
* Growth, metabolism, and production of extracellular enzymes;
* Applications in traditional and innovative fermentation processes;
* Production of metabolites of technological interest and control of undesirable phenomena.
* Acetic acid bacteria and oxidative fermentations
* Physiological and metabolic characteristics of acetic acid bacteria;
* Ethanol oxidation and acetic acid production;
* Role of acetic acid bacteria in the production of vinegar and other fermented foods;
* Technological aspects and control of production processes.
* Definition of fermentation and general principles of fermentative processes;
* Role of microorganisms in food transformations;
* Metabolic, physiological, and technological characteristics of microorganisms involved in fermentation processes;
* Spontaneous fermentations and controlled fermentations using starter cultures.
* Lactic acid bacteria and lactic fermentations
* Physiological and metabolic characteristics of lactic acid bacteria;
* Homolactic and heterolactic fermentation;
* Role of lactic acid bacteria in food transformation processes;
* Production of primary and secondary metabolites of technological interest;
* Impact of lactic acid bacteria on the qualitative, nutritional, and sensory characteristics of fermented foods.
* Yeasts in food fermentations
* Biological and metabolic characteristics of yeasts of industrial interest;
* Fermentative metabolism and production of ethanol and aroma compounds;
* Role of yeasts in wine fermentation:
* sugar conversion;
* secondary metabolism;
* development of the organoleptic characteristics of wine;
* Role of yeasts in beer production:
* brewing strains of industrial relevance;
* top- and bottom-fermentation processes;
* influence of yeasts on the quality of the final product.
* Filamentous fungi in fermentation processes
* Characteristics of filamentous fungi of food and industrial interest;
* Growth, metabolism, and production of extracellular enzymes;
* Applications in traditional and innovative fermentation processes;
* Production of metabolites of technological interest and control of undesirable phenomena.
* Acetic acid bacteria and oxidative fermentations
* Physiological and metabolic characteristics of acetic acid bacteria;
* Ethanol oxidation and acetic acid production;
* Role of acetic acid bacteria in the production of vinegar and other fermented foods;
* Technological aspects and control of production processes.
Prerequisites for admission
The course requires a basic knowledge of chemistry, biochemistry, and microbiology.
Teaching methods
The course is structured through interactive lectures, during which teaching materials will be presented and the main theoretical concepts of the discipline will be explored through discussion with students. Specific sessions aimed at verifying and consolidating the understanding of the topics covered will also be included. All teaching materials used during the lectures will be made available on the lecturer's MyARIEL platform.
Teaching Resources
Teaching materials consist of notes and monographs provided by the lecturer through the MyARIEL platform.
Assessment methods and Criteria
The examination will consist of a written test comprising four questions designed to assess the students' overall preparation. Assessment criteria will include:
1. Knowledge and understanding of the subject matter;
2. Clarity of presentation;
3. Ability to synthesise information effectively.
Final marks will be expressed on a scale of thirty.
Seven examination sessions are scheduled each academic year: one in January, one in February, one in April, two in June (one at the beginning and one at the end of the month), one in September, and one in November.
During the course, mid-term assessments will be organised and held during the teaching breaks established in the Faculty academic calendar. Students who choose to take the mid-term assessments will receive a final mark based on the weighted average of the grades obtained. In all cases, students must achieve a pass mark in both assessments in order to pass the examination.
Students with specific learning disorders (SLD/DSA) or disabilities are requested to contact the lecturer by email at least 15 days prior to the examination date in order to arrange any necessary individual accommodations. The relevant University services should be copied into the email:
* [email protected] for students with SLD/DSA;
* [email protected] for students with disabilities.
The results of both partial and final examinations will be communicated through the University examination results publication service or via Unimia. Following validation by the lecturer, students will receive an email notification including the official examination record. Partial examination results will also be published in the results system under the section "Partial Results" and notified to the student's institutional University email account.
1. Knowledge and understanding of the subject matter;
2. Clarity of presentation;
3. Ability to synthesise information effectively.
Final marks will be expressed on a scale of thirty.
Seven examination sessions are scheduled each academic year: one in January, one in February, one in April, two in June (one at the beginning and one at the end of the month), one in September, and one in November.
During the course, mid-term assessments will be organised and held during the teaching breaks established in the Faculty academic calendar. Students who choose to take the mid-term assessments will receive a final mark based on the weighted average of the grades obtained. In all cases, students must achieve a pass mark in both assessments in order to pass the examination.
Students with specific learning disorders (SLD/DSA) or disabilities are requested to contact the lecturer by email at least 15 days prior to the examination date in order to arrange any necessary individual accommodations. The relevant University services should be copied into the email:
* [email protected] for students with SLD/DSA;
* [email protected] for students with disabilities.
The results of both partial and final examinations will be communicated through the University examination results publication service or via Unimia. Following validation by the lecturer, students will receive an email notification including the official examination record. Partial examination results will also be published in the results system under the section "Partial Results" and notified to the student's institutional University email account.
CHEM-07/C - Chemistry and Biotechnology of Fermentation - University credits: 6
Lessons: 48 hours
Professors:
Molinari Francesco Enzo, Vasile Francesca
Professor(s)
Reception:
by personal appointment
via Luigi Mangiagalli 25, DeFENS building, third floor