First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
APPLIED FOOD BIOTECHNOLOGY
MVN1031397, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Degree course track BIOTECNOLOGIE PER L'ALIMENTAZIONE [001LE]
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination APPLIED FOOD BIOTECHNOLOGY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge MARINA BASAGLIA AGR/16

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses BIO/19 General Microbiology 2.0
Core courses VET/05 Infectious Diseases of Domestic Animals 4.0

Mode of delivery (when and how)
Period Second semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Examination board
Board From To Members of the board
5 Commissione A.A. 2016/17 01/12/2016 30/11/2017 BASAGLIA MARINA (Presidente)
CASELLA SERGIO (Membro Effettivo)
CORICH VIVIANA (Supplente)
GIACOMINI ALESSIO (Supplente)
LANTE ANNA (Supplente)
SQUARTINI ANDREA (Supplente)

Syllabus
Prerequisites: Skills of General Microbiology, Genetics and Biochemistry, generally acquired during the three-year degrees, are required .
Target skills and knowledge: At the end of the course the student should have acquired knowledges regarding the role of microorganisms in food processes and sgould be able to design a food production involving microorganisms, starting from the isolation and characterization/ selection of the most suitable microbes up to downstream processes with enphasis to biotechnological application in food industry, moreover the biotechnological reuse of food wastes will be treated. The student should then be able to write and illustrate a simple presentation in relation to topics of Microbial food industrial Biotechnology.
Examination methods: Written tests with open questions
Assessment criteria: For the evaluation, we will take into consideration the written communication skills of the student and the completeness of the information.
In particular, the evaluation will take into account the level of understanding, the acquisition of concepts and methodologies proposed and the ability to apply them.
Course unit contents: Presentation of the course
0.5 Credit. Origin of food microorganisms. Factors affecting the growth of microorganisms in foods (pH, Aw, POR, nutrients, temperature, type of atmosphere, air humidity). Control Systems of microbial growth: heat treatments (D and Z), ionizing radiation, UV rays, drying, chemical treatment (outline)
2.5 Credit. The microorganisms as agents of controlled fermentations: virtuous microbes, lactic acid bacteria, yeasts and molds. The starters cultures. Fermented foods: salami, fermented milks, cheeses, beer.
1 Credit. The large-scale cultivation of microorganisms for food use: the formulations of culture media for industrial fermentation, submerged and solid state fermentation.The industrial sterilization procedures.
0.5 Credit. The fermentation systems: the growth in batch, fed batch and continuous, structures of stirred tank and solid substrate fermenters .The downstream processes. Development strategies of the systems fermentative
1 Credit. The industrial production of enzymes, the production of organic acids and amino acids, thickeners and flavoring. The production of microbial biomass: the factory of the yeast. The selection, characterization and genetic improvement of strains for industrial use.
0.5 Credit. The use of residues from food industry for the production of high-value products: bioplastics from whey, bioethanol from liognocellulosic wastes .
Planned learning activities and teaching methods: The course will be delivered through lectures and specialized seminars also as journal clubs in order to stimulate communication skills of the students
Additional notes about suggested reading: - J. Krämer, C. Cantoni – Alimenti: Microbiologia e Igiene, Ed. Oemf, Milano, 1994.
- G. Riecco – Igiene e Tecnologia alimentare, Ed. Agricole, 1999.
- M.P. Doyle, L.R. Beuchat, T.J. Montville – Food Microbiology: Fundamentals and Frontiers, Ed. ASMPress, Washington D.C., 1997.
- C. Zambonelli, V. Tini, P. Giudici, L. Grazia – Microbiologia degli alimenti fermentati”, Ed. Agricole,Bologna, 2001.
-Waites et al., Industrial Microbiology Blackwell, 2006
-Glazer – Nikaido, Microbial Biotechnology, Cambridge Univ. Press, 2007
At the end of lectures, slides will be delivered to students. Moreover copy of the slides will be available in the Moodle platform (piattaforma Moodle (https://elearning.unipd.it/scuolaamv/).
Textbooks (and optional supplementary readings)
  • Waites et al., Industrial Microbiology. --: Blackwell, 2006. Cerca nel catalogo
  • Autori vari, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.
  • M.P. Doyle, L.R. Beuchat, T.J. Montville, Food Microbiology: Fundamentals and Frontiers. Washington D.C.: ASMPress, 1997. Cerca nel catalogo
  • Carmen Gigliotti, Roberto Verga, Biotecnologie alimentari. --: Piccin, 2007. Cerca nel catalogo