Food and Microbial Biotechnology

Academic Year 2020/2021 - 1° Year
Teaching Staff
  • Bioprocesses: Agata Mazzaglia
  • Genetic of microrganisms: Cinzia Caggia
Credit Value: 12
Course Language: Italian
Taught classes: 63 hours
Exercise: 42 hours
Term / Semester:

Learning Objectives

  • Bioprocesses

    The course provides to students general and applied knowledge on biotechnologies, in particular on industrial processes related to the use of microorganisms and enzymes useful for the bioprocesses of foods, beverages and food ingredients.
    The student at the end of the course will be able to apply, monitor and optimize the use of food biotechnology.

  • Genetic of microrganisms

    Posses adequate knolowdge to understand, conduct and interprety lab activities involving molecular methods in the agro-industrial field.


Course Structure

  • Bioprocesses

    The course consists of 56 hours (6 CFU) divided into 28 hours of participatory and interactive lessons *, with exposure through ppt. The remaining 28 hours are for exercises, during which are provided: technical visits to companies in the agri-food sector that use biotechnologies; research and exhibition of scientific works (through the use of Scopus, PubMed, etc.) relating to Biotechnologies.

    *Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

  • Genetic of microrganisms

    Teaching could be carried out in a mixed mode, also remotely, if required changes could be introduced with respect to previous statements, in line with the planned programme.


Detailed Course Content

  • Bioprocesses

    Continuous and discontinuous biofermentations in food sector. Fermentative planting (hints). Fermentation Control Parameters. Enzymes and Immobilized Cells. Recovery, separation and purification of fermentation products. Applications of biotechnology in food industry. Use of biotechnology for food production and transformation (wine, cheese, beer). Examples of primary and secondary metabolites in the food sector (ethanol, citric acid).

  • Genetic of microrganisms

    Microbial genetic and effects of microbial genetic engineering ecniques on development of agricultural and food biotechnologies.


Textbook Information

  • Bioprocesses

    Testo 1. C. Gigliotti - R. Verga. “Biotecnologie Alimentari”. Piccin Editore;
    Testo 2. M. Manzoni. “Microbiologia Industriale”. Casa Editrice Ambrosiana.

  • Genetic of microrganisms

    Testo 1 Brock – Biologia dei Microrganismi – Ed Pearson

    Testo 2 Glick BR, Pasternak JJ. - Biotecnologia Molecolare- Principi e applicazioni del DNA ricombinante- Ed Zanichelli

    Testo 3 Donadio S, Marino G. Biotecnologie Microbiche – Ed CEA

    Testo 4. Manzoni M, Microbiologia Industriale – Ed. CEA