TRAINING OBJECTIVES
According with the training objectives of the Master's Degree in Agri-Food Biotechnology, the aim of the course is to deep the student's knowledge about industrial biotechnology for food processing, by providing articulated and systematic skills on the industrial use of microorganisms and enzymes useful in different food sectors. Moreover, the course aims to provide: • the suitable ability to manage the interaction between agro-food raw materials and the related biotechnological processes, both traditional and innovative, in order to implement the quality and sustainability of the finished product; • the tools to control and to regulate the biotechnological process, defining opportunities and constraints, in order to achieve the quality characteristics sought in the food product.

EXPECTED LEARNING OUTCOMES
I. Knowledge and understanding
General aspects of microorganisms and enzymes; interconnections of physico-chemical and biochemical phenomena that may occur in the application to food processes
II. Applying knowledge and understanding
Operational tasks of managing physico-chemical and biochemical phenomena that may occur in the application of microorganisms and enzymes to food processes
III. Making judgments
By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions
IV. Communication skills
Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory
V. Learning skills
Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory