Unit GENETICS AND MANAGEMENT OF MICROBIAL CROPS FOR THE FERMENTATIVE INDUSTRIES
- Course
- Biotechnology
- Study-unit Code
- A000991
- Curriculum
- In all curricula
- Teacher
- Gianluigi Cardinali
- Teachers
-
- Gianluigi Cardinali
- Hours
- 42 ore - Gianluigi Cardinali
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2022/23
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- AGR/16
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Review of generalmicrobiology, genetic structures of the various microbial groups. Transcription and gene regulation in microorganisms. Genetic improvement strategies and techniques.
Evaluation and management of microbial biodiversity, development and maintenance strategies.
General concepts on microbiological industries. Types of growths and reactors. Systematic of some biotechnological productions. - Reference texts
- G.Poli. Biotecnologie-Conoscere per scegliere UTET -Torino
S.Donadio e G. Marino. Biotecnologie Microbiche – CEA -Milano - Educational objectives
- Understanding the techniques for studying microbial genetics and biotechnology, microbial biodiversity of the microorganisms involved in microbial based biotechnologies. Criteria for choosing strategies and to determine processes.
- Prerequisites
- Knowledge of general microbiology, mathematics, physics, chemistry, molecular biology and biochemistry. Ability to connect biological and biotechnological topics derived from biological matter.
- Teaching methods
- Lectures, written and oral review.
- Other information
- Learning verification modality
- Written and oral exam.
- Extended program
- Part I -MICROBIAL GENETICS
Review of Microbiology of prokaryotes and eukaryotes.
Genetic structures of various microbial groups. Model organisms
Differential systems of regulation of gene expression
Classical genetic improvement and genetic engineering systems
PART II - MICROBIAL BIODIVERSITY
Microbial biodiversity as a source of variability that can be used at the industrial level.
Evaluation of biodiversity
Biodiversity conservation systems
PART THREE - THE INDUSTRIES
General information on the plants
Batch and continuous growth kinetics
Systematic description of some industries of specific int