B016967 - AGRI-INDUSTRIAL AND ENVIRONMENTAL MICROBIAL BIOTECHNOLOGY

Italian

Principles of industrial microbiology: microorganisms, cultures, industrial substrates and fermentors.
Food, industrial and environmental biotechnological processes.

M. Manzoni “Microbiologia industriale”, Casa Editrice Ambrosiana, Milano.
C. Ratlegde, B. Kristiansen “Biotecnologie di base”, Zanichelli, Bologna.
GA Farris, M Gobbetti, E Neviano, M Vincenzini “Microbiologia dei prodotti alimentari” Casa Editrice Ambrosiana, Milano.

Knowledge acquired:
knowledge of the main principles of industrial microbiology;
comprehension of the role of microorganisms in the industrial processes;
knowledge of the role of microorganisms in the industrial processes for the production of molecules of interest for 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 favoring 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 industrial processes analyzed.

Courses required: none
Courses recommended: Microbiology; General Biochemistry

Theoretical lectures, interactive teaching, visits to industrial plants

The slides of the lectures are available on Moodle Platform at the website of the University of Florence

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.

Theoretical lectures
Principles of industrial microbiology :
Products of primary and secondary metabolism. Kinetics of metabolic processes. Batch, fed-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.
Industrial production of wine, beer and ethanol. Production of baker’s yeast. Fermented vegetable foods. Industrial production of dairy products and salamis. Microbiological production of molecules of industrial interest: organic acids (citric acid, acetic acid); aminoacids (glutamic acid). Waste water treatments. Composting.
Laboratory activities: Assembly of lab fermentors.
Interactive activities: Industrial plant design.
Visits to industrial plants

Goal 6. Ensure availability and sustainable management of water and sanitation for all

Goal 7. Ensure access to affordable, reliable, sustainable and modern energy for all
Goal 9. Build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation