Menù principale
B016967 - AGRI-INDUSTRIAL AND ENVIRONMENTAL MICROBIAL BIOTECHNOLOGY
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Course program
Academic Year 2018-19
Course year
Third year - First Semester
Belonging Department
Experimantal and Clinical Medicine
Course Type
Single education field course
Scientific Area
AGR/16 - AGRICULTURAL MICROBIOLOGY
Credits
6
Teaching Hours
48
Teaching Term
01/10/2018 ⇒ 30/04/2020
Attendance required
No
Type of Evaluation
Final Grade
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
Principles of industrial microbiology: industrial substrates and fermentors. Products from alcoholic fermentation. Dairy products and salamis. Production of molecules of industrial interest.
Suggested readings (Search our library's catalogue)
M. Manzoni “Microbiologia industriale”, 2006, Casa Editrice Ambrosiana, Milano.
C. Ratlegde, B. Kristiansen “Biotecnologie di base”, 2004, Zanichelli, Bologna.
GA Farris, M Gobbetti, E Neviano, M Vincenzini “Microbiologia dei prodotti alimentari” 2012, Casa Editrice Ambrosiana, Milano.
C. Ratlegde, B. Kristiansen “Biotecnologie di base”, 2004, Zanichelli, Bologna.
GA Farris, M Gobbetti, E Neviano, M Vincenzini “Microbiologia dei prodotti alimentari” 2012, Casa Editrice Ambrosiana, Milano.
Learning Objectives
Knolewdge acquired:
knowledge of the main principles of industrial microbiology;
comprehension of the role of microorganisms in the production of fermented foods;
knowledge of the role of biofilms in the industrial processes for the production of molecules of interest for food or pharmaceutical industries.
Competence acquired
the student will be competent on some of the main processes of industrial and food microbiology.
Skills acquired (at the end of the course):
the student will be capable of defining the strategies for favouring microbial activities in the processes of food and industrial microbiology studied; the student will be capable of pointing out the role of microorganisms in the food and industrial processes analyzed..
knowledge of the main principles of industrial microbiology;
comprehension of the role of microorganisms in the production of fermented foods;
knowledge of the role of biofilms in the industrial processes for the production of molecules of interest for food or pharmaceutical industries.
Competence acquired
the student will be competent on some of the main processes of industrial and food microbiology.
Skills acquired (at the end of the course):
the student will be capable of defining the strategies for favouring microbial activities in the processes of food and industrial microbiology studied; the student will be capable of pointing out the role of microorganisms in the food and industrial processes analyzed..
Prerequisites
Courses required: none
Courses recommended: Microbiology; General Biochemistry
Courses recommended: Microbiology; General Biochemistry
Teaching Methods
Theoretical lectures, lab activities, visits to industrial plants
Further information
The slides of the lectures are available on Moodle Platform at the website of the University of Florence
Type of Assessment
Oral test. The questions will be aimed at verifying if the student has gained specific knowledge on the subjects of the Course as well as the capability to elaborate and correlate the topics dealt with during the course.
Course program
Theoretical lectures
Principles of industrial microbiology
Products of primary and secondary metabolism. Kinetics of metabolic processes. Batch and continuous cultures. Substrates and cultivation media for industrial fermentations: carbon and energy sources, nitrogen sources. Sterilization of substrates and of bioreactors. Inoculation of fermentors. Main types of industrial fermentors. Aeration and stirring. Mass transfer. Separation and purification of the fermentation products.
Microbial biotechnologies for agroindustry
Industrial production of wine, beer and ethanol. Production of bread and related products. Industrial production of dairy products and salamis. Microbiological production of molecules of industrial interest: organic acids (citric acid, acetic acid); aminoacids (glutamic acid, lysine). Waste water treatment plants.
Laboratory activities.
Use of fermentors in laboratory experiments with different kind of microorganisms.
Visits to industrial plants.
Principles of industrial microbiology
Products of primary and secondary metabolism. Kinetics of metabolic processes. Batch and continuous cultures. Substrates and cultivation media for industrial fermentations: carbon and energy sources, nitrogen sources. Sterilization of substrates and of bioreactors. Inoculation of fermentors. Main types of industrial fermentors. Aeration and stirring. Mass transfer. Separation and purification of the fermentation products.
Microbial biotechnologies for agroindustry
Industrial production of wine, beer and ethanol. Production of bread and related products. Industrial production of dairy products and salamis. Microbiological production of molecules of industrial interest: organic acids (citric acid, acetic acid); aminoacids (glutamic acid, lysine). Waste water treatment plants.
Laboratory activities.
Use of fermentors in laboratory experiments with different kind of microorganisms.
Visits to industrial plants.