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Teacher
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RUZZI Maurizio
(syllabus)
“Microbial Cell Factories”.
• Application of Metabolomics to “Microbial Cell Factories”.
• Application of enzyme and cofactor engineering in food biotechnology.
• Application of functional genomics in the fermentation industries.
• Application of metabolic engineering to fermentation-based food industries.
• Genomics and proteomics-based methods for the study of foodborne bacterial pathogens.
• Application of Next-generation sequencing in food microbiology.
• Increased production of nutriments by genetically engineered bacteria.
• Microbial production of organic acids and its improvement by genome shuffling.
• Production of high-quality probiotics using novel fermentation and stabilization technologies.
(reference books)
- Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24.
- Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blachwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18.
- Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10.
- Genomics of foodborne bacterial pathogens (Edyted by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13.
- Additional material and videos on Google Classroom platform
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