First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
MVN1031397, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2018/19
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination APPLIED FOOD BIOTECHNOLOGY
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

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

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 25/02/2019
End of activities 14/06/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 BASAGLIA MARINA (Presidente)
CASELLA SERGIO (Membro Effettivo)
LANTE ANNA (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 BASAGLIA MARINA (Presidente)
CASELLA SERGIO (Membro Effettivo)
LANTE ANNA (Supplente)

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 (
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. Cerca nel catalogo
  • 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

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Loading of files and pages (web pages, Moodle, ...)

Sustainable Development Goals (SDGs)
No Poverty Zero Hunger Good Health and Well-Being Gender Equality Affordable and Clean Energy Decent Work and Economic Growth Reduced Inequalities Responsible Consumption and Production Climate Action Life on Land