The course includes 40 hours of frontal teaching and 12 hours of laboratory exercises.

6 hours
Introduction to food microbial biotechnologies - Concept of industrial fermentation - Regulations on biotech foods - microorganisms and ingredients derived from them contained in food - property of an industrial microorganism
14 hours
Biology and genetic manipulation of microorganisms of interest in food biotechnology - S. cerevisiae yeast - E. coli - Streptomyces, Bacillus, lactic acid bacteria, filamentous fungi - Penicillium - Rhizopus - production of mycoproteins: Quorn - production of Tempeh
Bioreactors and Batch, Fed batch and continuous growth modes
6 hours
Wine production - seminar
Production of biomass from yeast
Production of beer and other fermented beverages
2 hours
Seminar on industrial production of microbial starter for the food industry - (responsible for Research & Development) Dalton Biotecnologie
10 hours
Food additives - industrial production of lactic acid (E270), citric acid (E330) and gluconic acid (E574)
Production and application of enzymes in the food industry - Xylanase, amylase, glucose / xylose isomerase, beta glucanase, phytase etc. L-asparaginase as a healthy enzyme
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 of Natamycin in food products (pimaricin, E235)
4 hours
Visits to production plants
12 hours laboratory exercises
Determination of the titer of a yeast starter by means of a vital plate count
Determination of the number of cells by counting in the Thoma chamber
Determination of the respiratory competence index

- Biotecnologie microbiche S. Donadio e G. Marino. Casa EditriceAmbrosiana.(2008)
- Slides of lessons (available in shared folders on google drive)
- Scientific articles