Unit BIOTECHNOLOGIES FOR FOOD INDUSTRY
- Course
- Food technology and biotechnology
- Study-unit Code
- A003108
- Curriculum
- Tecnologie olivicolo-olearie
- Teacher
- Daniele Rosellini
- CFU
- 12
- Course Regulation
- Coorte 2022
- Offered
- 2022/23
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
INDUSTRIAL MICROBIOLOGY
| Code | A002138 |
|---|---|
| CFU | 6 |
| Teacher | Pietro Buzzini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline delle tecnologie alimentari |
| Academic discipline | AGR/16 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | English |
| Contents | - Fundamental of microbial biotechnologies and of biocatalytic processes. - Use of bioreactors and control systems of operational parameters. Batch, fed-batch and continuous cultures. Cell immobilization. - Chemostat and Turbidostat. Industrial culture media, kinetic of substrate utilization, assessment of biomass. - Examples of industrial utilization of selected microorganisms for production of biomass and chemicals of industrial importance. - Techiques of screening for selecting microorganisms for the production of industrially relevant molecules. - Techniques of downstream processing and determination of biological activity of microbial metabolites. |
| Reference texts | M. MANZONI. Microbiologia Industriale, Casa Editrice Ambrosiana, Milano, 2006. B. BIAVATI, C. SORLINI. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana, 2007. A. N. GLAZER, H. NIKAIDO. Microbial Biotecnology, Cambridge Univesrity Press, 2007. A. L. DEMAIN, J. E. DAVIS. Manual of Industrial Microbiology and Biotechnology. ASM Press, 1999. |
| Educational objectives | Ability to: - Work with innovative biotechnological approaches in the field of microbial biotechnology applied to food, nutraceutical, pharmaceutical and food additives; - Investigate all aspects related with the use of selected microorganisms for biotechnological innovation process type. - Apply the knowledge acquired in fermentation processes conducted at different scales (laboratory scale, pilot scale, industrial scale) and with different modes (batch, fed-batch and continuous); - Apply the acquired knowledge to the development of new processes of fermentation and / or improvement of existing processes. |
| Prerequisites | Basic knowledges of microbiology and biochemistry |
| Teaching methods | Lecture |
| Other information | none |
| Learning verification modality | Final oral examination |
| Extended program | - Fundamental of microbial biotechnologies and of biocatalytic processes. Selection and conservation of biotechnologically relevant microorganisms (bacteria, yeasts and filamentous fungi), culture collections (BRCs). Screening, genetic improvement, optimizing, modelling and scale-up. - Use of bioreactors and control systems of operational parameters. Batch, fed-batch and continuous cultures. Cell immobilization. - Chemostat and Turbidostat. Industrial culture media, kinetic of substrate utilization, assessment of biomass. - Examples of industrial utilization of selected microorganisms for production of biomass and chemicals of industrial importance (ethanol, enzymes, vitamins, organic acids, glycerol, EPS, VOCs). - Techiques of screening for selecting microorganisms for the production of industrially relevant molecules (e.g. enzymes, vitamins, antibiotics, organic acids). - Techniques of downstream processing and determination of biological activity of microbial metabolites. |
MOLECULAR TECHNIQUES APPLIED TO THE FOOD INDUSTRIES
| Code | A003109 |
|---|---|
| CFU | 6 |
| Teacher | Daniele Rosellini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline della produzione e gestione. |
| Academic discipline | AGR/07 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | English |
| Contents | This course aims to offer the students the fundamental scientific and technical knowledge to understand and apply the main molecular technologies in the food industry. First, the basic knowledge of molecular biology and genetics, and of the theoretical and practical skills for DNA analysis, including bioinformatic tools, will be provided. The molecular marker technology and its applications to food analysis will also be addressed. Then, the basic elements of plant genetic engineering will be studied, with case studies that will give the students a feeling of the potentialities and limitations of this technology. Lastly, the issue of molecular traceability of GMO in the food chain will be considered. The techniques and the applications of protein analysis will be the object of an expert’s seminar. |
| Reference texts | Lorenzetti, Ceccarelli, Veronesi, Rosellini - Genetica Agraria, 2011, Patron, Bologna Handouts and ppt presentations will be provided via the e-learning platform Unistudium |
| Educational objectives | Knowledge 1. Chemical structure of nucleic acids 2. DNA analysis, manipulation, amplification and sequencing techniques 3. Basics of genetic databases use 4. Mitosis and meiosis, genetic segregation and recombination 5. Mechanisms of gene expression 6. molecular markers and their application to food traceability 7. Principles of genetic engineering 8. GMO production and characterization 9. GMO and food: case studies 10. techniques for GMO detection in the agricultural and food chain Abilities 1. DNA extraction 2. DNA electrophoresis 3. In silico PCR design 4. PCR 5. DNA restriction analysis |
| Prerequisites | Good knowledge of plant biology |
| Teaching methods | Classes with computer-aided presentations, lab practicals, computer lab practicals |
| Other information | The detailed timetable will be provided on the first day of class. Contact: daniele.rosellini@unipg.it Tel 075 5856211 Research unit of Agricultural genetics and genetic biotechnologies |
| Learning verification modality | Final oral exam. Active class and lab participation will contribute to the final score. For information on support for disabled or learning disabled students see: http://www.unipg.it/disabilita-e-dsa |
| Extended program | Class topics Introduction to genetics: inheritance and variation. Chemical structure of nucleic acids. Techniques for DNA analysis, manipulation, amplification, and sequencing: electrophoresis, restriction, ligation and cloning, polymerase chain reaction (PCR) and quantitative PCR, Sanger sequencing and reference to new sequencing technologies. Mitosis and meiosis. Mendel's laws: segregation and recombination. Linkage. Mechanisms of gene expression: genetic code, transcription, translation and post-translation events. Genetic mutations. Molecular markers and applications to food analysis. Basics of plant genetic engineering and gene construct preparation. Obtainment and characterization of genetically modified plants (GMP): Agrobacterium-mediated and biolistic transformation, in vitro selection of transgenic cells, regeneration of GMP and their molecular analysis. GMP and food: case studies. Techniques to trace GMP and derived products in the food chain. Techniques for protein identification in food products. Practicals The students will carry out a DNA-based test to identify the animal species from meat samples and meat products, involving DNA extraction from meat and derived products, PCR amplification of a diagnostic sequence, restriction and electrophoretic analysis of the results. Bioinformatic exercises will be done for PCR primer design using an online software, and the basic knowledge of DNA sequence databases (NCBI, BLAST) will be provided. Lastly, an in silico test will be designed for food contamination. |