Fermentation chemistry and biotecnology
(objectives)
The purpose of this course is to provide the student with a detailed knowledge of microbial physiology and microbial interactions during food fermentation and the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
Knowledge and understanding The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.
Applying Knowledge and Understanding What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.
Autonomy of judgment The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.
Communication skills The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning ability The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
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Code
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118967 |
Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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8
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Scientific Disciplinary Sector Code
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CHIM/11
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Contact Hours
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64
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Type of Activity
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Core compulsory activities
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Teacher
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RUZZI Maurizio
(syllabus)
Lactic acid bacteria, acetic bacteria, propionic bacteria, yeasts: metabolism, and physiology. Wine, Beer, Bread, Fermented milk and Yogurt, Cheese, and Salami: starter cultures, fermentation parameters, and microbiological controls. Non-fermented beverages: process parameters and microbiological controls.
(reference books)
Montet D. and Ray R.C. (2016). Fermented foods, Part I: Biochemistry and Biotechnology. (ISBN: 978-1-4987-4081-4). Chapters 2-9. Speranza B. et al. (2017). Starter cultures in food production (ISBN: 9781118933770). Chapters 1-7. Additional material and videos are available on the Google Classroom platform: https://classroom.google.com/c/Mzc3MDY4Njg1NjIw?cjc=z63oec3
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Dates of beginning and end of teaching activities
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From 25/09/2022 to 12/01/2023 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
A project evaluation
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Teacher
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LUZIATELLI Francesca
(syllabus)
microorganisms used in industrial microbiology (lactic acid bacteria and enological yeast ), isolation and characterization techniques, assessment of technological potential.
(reference books)
All materials will be provided by the teacher.
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Dates of beginning and end of teaching activities
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From 25/09/2022 to 12/01/2023 |
Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Written test
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