| Fermentation chemistry and biotechnology |
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Code
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118979 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module: Fermentation chemistry and biotechnology
(objectives)
Introduction to key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter operation, product recovery. Application of the theoretical concepts to microbial bioprocesses.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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CHIM/11
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Contact Hours
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40
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Laboratory Hours
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8
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Type of Activity
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Related or supplementary learning activities
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Teacher
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RUZZI Maurizio
(syllabus)
Introduction to fermentation processes. Microbial growth kinetics. Isolation and improvement of industrially important microorganisms. Media for industrial fermentations
Sterilization in industrial fermentations Culture preservation and inoculum development in industrial processes
(reference books)
"Principles of Fermentation Technology" (3rd ed.)
Peter Stanbury, Allan Whitaker & Stephen Hall
Elsevier (2016) - ISBN: 9780080999531
Cap. 1-6
Materiale integrativo fornito tramite Google Classroom
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Dates of beginning and end of teaching activities
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From 26/02/2023 to 08/06/2023 |
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Delivery mode
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Traditional
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Attendance
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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)
Recovery and purification of fermentation products
- Removal of microbial cells and other solid substances
- Foam separation
- Precipitation
- Filtration
- Centrifugation
- Cell lysis
- Liquid-liquid extraction
- Adsorption
- Removal of volatile products
- Chromatography
- Membrane processes
- Drying
- Crystallization
Examples of fermentation processes of industrial interest
(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 26/02/2023 to 08/06/2023 |
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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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| Module: Microbiology of fermentation processes
(objectives)
The course provides the knowledge of factors affecting fermentation processes, giving the ability to evaluate appropriate strategies for setting up and developing new processes. Students will acquire the proper terminology in fermentation biotechnology (communication skills). All the information acquired will be applied to several case studies, in such a way that students learn to deal with new problems inherent in bioreactor processes.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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BIO/19
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Contact Hours
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40
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Laboratory Hours
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8
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Type of Activity
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Related or supplementary learning activities
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Teacher
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CROGNALE Silvia
(syllabus)
Phases for the development of a fermentation process
Screening and choice of the microorganism, characteristics of a microorganism of industrial interest. Conservation and maintenance of strains of industrial interest
Strain improvement
Submerged and solid state fermentation
Reactor typologies: STR Air lift
Fermentation mode: Batch Fed-batch, continuous
Aerobic fermentation, Oxygen transfer
Case studies: production of polysaccharides, production of penicillins, recombinant proteins production from sugary syrups
(reference books)
Supporting material given by docent
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Dates of beginning and end of teaching activities
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From 26/02/2023 to 08/06/2023 |
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Delivery mode
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Traditional
At a distance
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Attendance
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not mandatory
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Evaluation methods
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Oral exam
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