Food and Microbial Biotechnology

Academic Year 2021/2022 - 1° Year

Teaching Staff

Credit Value: 12
Course Language: Italian
Taught classes: 56 hours
Exercise: 56 hours
Term / Semester: 2°

Learning Objectives

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

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.

Genetic of microrganisms
Microbial genetic and effects of microbial genetic engineering ecniques on development of agricultural and food biotechnologies.As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or learning disorders), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

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