Bioprocessi alimentari e metodologie microbiche avanzate
(objectives)
The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations.
Expected Results
Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest.
Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies
Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic.
Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
|
Code
|
18255 |
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
CHIM/11
|
Contact Hours
|
40
|
Laboratory Hours
|
8
|
Type of Activity
|
Related or supplementary learning activities
|
Teacher
|
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-Blackwell 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 (Edited 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 the Google Classroom platform.
|
Dates of beginning and end of teaching activities
|
From 28/02/2022 to 10/06/2022 |
Delivery mode
|
Traditional
At a distance
|
Attendance
|
not mandatory
|
Evaluation methods
|
Oral exam
A project evaluation
|
|
|