Introduction to food microbial biotechnology - Concept of industrial fermentation - Batch reactors and growth modes Batch, Fed batch and continuous
Regulations on biotech foods - microorganisms and ingredients derived from them contained in food - properties of an industrial microorganism
microorganisms of interest - S. cerevisiae yeast - - Streptomyces, Bacillus, lactic bacteria, filamentous fungi - mycoprotein production: the Quorn - genetic improvement Penicillium - Rhizopus and Tempeh production
Yeast biomass production
Production of beer and other fermented beverages
Wine production - Prof. Rinaldi Seminar
Seminar on industrial production of microbial starters for the food industry - Dott. Carlo Perla (Head of Research & Development) Dalton Biotecnologie
Food additives - industrial production of lactic acid (E270), citric acid (E330) and gluconic acid (E574)
Production of amino acids - glutamic acid and MSG (E620 and E621) - L-lysine
Production and uses of polysaccharides of microbial origin - production and uses of xanthan gum (E415)
Production and uses in food products of Natamycin (Pimaricin, E235)
Production and application of enzymes in the food industry - Xylanase, amylase, glucose / xylose isomerase, beta glucanase, phytase.
L-asparaginase as a healthy enzyme

Insights with scientific articles
Interaction in microbial communities: example Streptococcus thermophilus / Lactobacillus delbrueckii subsp. bulgaricus. Sieuwerts S (2016) Microbial Interactions in the Yoghurt Consortium: Current Status and Product Implications. SOJ Microbiol Infect Dis 4 (2): 1-5.
Industrial Yeast Handling Steensels J et al., FEMS Microbiol Rev 38 (2014) 947–995
- The CRISPR-Cas system and its applications in the food sector - Barrangou et al., SCIENCE VOL 315 23 MARCH 2007 - Selle and Barrangou, Vol. 80, Nr. 11, 2015 Journal of Food Science
- Optimization and applications of yeast biomass production - Torrado et al., Trends in Food Science & Technology 46 (2015) 167e175
- The role of yeast in the formation of aromas - Pires EJ et al.,. Appl Microbiol Biotechnol (2014) 98: 1937–1949

Insights of students based on scientific articles of the following topics:
- Microbial communities and production of aromas in the fermentation of cocoa
- QTL, QTG and QTN. Influence on the phenotypic traits of enological yeasts
- Domestication of yeasts for the production of wine, beer and bakery products
- Molecular, physical and chemical determinants of flocculation
- Production of food-grade pigments of microbial origin
- Production of food-grade aromas of microbial origin
- Release of mannoproteins during autolysis of Saccharomyces cerevisiae induced by a pulsed electric field

Educational outings
- Visit to the Peroni beer production plant in Rome

Laboratory activities

- Determination of the amount of viable cells in a yeast-based enological preparation by direct counting, serial dilutions and vital counting on plate.
Statistic analysis
- Microscopic observation of microorganisms
- Identification of bacteria by ARDRA
DNA extraction and PCR amplification of 16S rRNA - Digestone with restriction enzymes - Agarose gel electrophoresis

Biotecnologie microbiche S. Donadio e G. Marino. Casa editriceAmbrosiana.(2008) Lesson slides - Scientific articles