First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
FOOD AND INDUSTRIAL MICROBIAL BIOTECHNOLOGIES
AGN1030340, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD AND INDUSTRIAL MICROBIAL BIOTECHNOLOGIES
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2019-AG0064-000ZZ-2019-AGN1030340-N0
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
Educational activities in elective or integrative disciplines AGR/16 Agricultural Microbiology 8.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

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 be able to design a simple food production involving microorganisms, starting from the isolation / selection of the most suitable microbes up to downstream processes and reuse of wastes with particular emphasis on biotechnological food applications. 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 test 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
2 Credits. Principles of microbial physiology : microbial food industrial utilizations (examples), model microorganisms.The growth of microorganisms, the media of industrial microbial fermentation, complex media at low cost. Issues related to their use. The microbial growth: the relationship between specific growth rate and substrate concentration
1 Credit. Microbial growth in batch, fed batch and continuous systems. Parameters for yields evaluation. Evaluation of growth in fermenters. Fermenter control parameters that affect growth. Control mechanisms of the general metabolism, carbon repression , control of secondary metabolism.
1 Credit.Fermentation systems: the growth in batch, fed batch and continuous, stirred tank fermenters and solid substrates. Examples. Development Strategies for fermentative systems
1 Credit. The downstream processes: conventional and innovative purification strategies.
1 Credit.The selection, characterization and genetic improvement of strains for industrial uses: conventional and molecular approaches. The example of probiotics. The approach of the-omics strategies.
1 Credit.The industrial production of enzymes, the production of organic acids and amino acids, thickeners and flavoring. The production of microbial biomass: the production of yeasts for bakery
1 Credit. The biotechnological use of residues from food industry for the production of high-value products: bioplastics from whey, bioethanol from lignocellulosic waste.
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: -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
  • Carmen Gigliotti, Roberto Verga, Biotecnologie alimentari. --: Piccin-Nuova Libraria, 2007. : Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Problem based learning
  • Case study
  • Working in group

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Affordable and Clean Energy Industry, Innovation and Infrastructure Climate Action