Teaching - Università degli Studi della Tuscia

CHIMICA E BIOTECNOLOGIE DELLE FERMENTAZIONI (objectives)

Code

16180

Language

ITA

Type of certificate

Profit certificate

Credits	4
Scientific Disciplinary Sector Code	BIO/19
Contact Hours	24
Laboratory Hours	8
Personal Study Hours	-
Type of Activity	Related or supplementary learning activities

Credits	6
Scientific Disciplinary Sector Code	CHIM/11
Contact Hours	40
Laboratory Hours	8
Personal Study Hours	-
Type of Activity	Related or supplementary learning activities

Teacher	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 The recovery and purification of fermentation products Production of heterologous proteins, beer, organic acids and bioactive molecules (reference books) "Principles of Fermentation Technology" (3rd ed.) Peter Stanbury, Allan Whitaker & Stephen Hall Elsevier (2016) - ISBN: 9780080999531 Cap. 1-6, 9-10 & 12 Additional material on Google Classroom (code: d6vz7u9)
Dates of beginning and end of teaching activities	From 30/09/2019 to 17/01/2020
Delivery mode	Traditional
Attendance	not mandatory
Evaluation methods	Written test A project evaluation

Teacher	CROGNALE Silvia
Dates of beginning and end of teaching activities	From 30/09/2019 to 17/01/2020
Delivery mode	Traditional
Attendance	not mandatory
Evaluation methods	Oral exam

Università degli Studi della Tuscia - Rettorato, Via S.M. in Gradi n.4, 01100 Viterbo, ITALY - Tel. 0761.3571

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