Microbial biotechnology

A.Y. 2019/2020
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.
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
Industrial fermentations
Syllabus
INDUSTRIAL FERMENTATIONSThe 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.
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi