Microbial biotechnology

A.Y. 2017/2018
Lesson for
9
Max ECTS
84
Overall hours
SSD
AGR/16
Language
Italian
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.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.
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.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.

Course structure and Syllabus

Active edition
Yes
Industrial fermentations
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Laboratories: 16 hours
Lessons: 32 hours
Unità didattica 1: Biotecnologie genetico-molecolari
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Unità didattica 1: Biotecnologie genetico-molecolari
Syllabus
¿Application of bacterial genetic principles for the phylogenetic, taxonomic and identification studies of microorganism isolated from foods ¿Use of molecular techniques for the microbiological analysis of food products: planning of experimental protocols for the isolation and selection of peculiar microorganisms from heterogeneous matrices; ideation of species-specific probes ¿ Knowledge of the specific operation on bacterial genome for the obtainment of improved and/or modified microbial strains; discussion on the related problems
Teaching methods
Appunti delle lezioni. Materiale didattico fornito dal docente
Industrial fermentations
Syllabus
Module 2:INDUSTRIAL FERMENTATIONS
The main goal of this course is to provide the
fundamental knowledge related to biotechnological
aspects of industrial fermentation processes.
After course, laboratory sessions and final examination
the student will be able:
- to individuate the strategies for the set up of
biotechnological process.
- to individuate and monitoring the main parameters
which influence the fermentation processes.
During the course different aspects involved in
microbiol process in industrial scale are analized.
Biotechnology definition and elements which compose
a process.
Biotechnological production classification.
Process biotechnologies: batch, continuous and fed-
batch cultures.
Productivity in different culture conditions.
Microbial immobilized cells.
Bioreactors.
Aeration and agitation.
Other process parameters.

LABORATORY SECTION
- Microbial growth evaluation employing different
procedures. Evaluation and analysis of the obtained
results. Determination of the main process parameters
from experimental data. Process set up on laboratory
scale.ained results.
- Process set up on laboratory scale.
Teaching methods
1. Appunti delle lezioni del corso 2. Materiale fornito dal docente 3. Testo: M, Manzoni, Microbiologia Industriale, Casa Editrice Ambrosiana, Milano (2005)
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
to be defined via email