Unit BIOTECHNOLOGIES FOR FOOD INDUSTRY
- Course
- Food technology and biotechnology
- Study-unit Code
- GP000791
- Curriculum
- Tecnologie olivicolo-olearie
- Teacher
- Daniele Rosellini
- CFU
- 12
- Course Regulation
- Coorte 2024
- Offered
- 2024/25
- 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 | Italian |
| 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 | Laboratory practical lessons |
| 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). - Techniques 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. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 9 |
MOLECULAR TECHNIQUES APPLIED TO THE FOOD INDUSTRIES
| Code | GP000797 |
|---|---|
| CFU | 6 |
| Teacher | Pietro Buzzini |
| Teachers |
|
| Hours |
|
| Learning activities | Caratterizzante |
| Area | Discipline della produzione e gestione. |
| Academic discipline | AGR/07 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| 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 | Laboratory practical lessons |
| 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). - Techniques 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. |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 9 |