Biotechnology of food fermentation

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide students with adequate cultural and operational tools necessary for the management of microbiological resources and the innovation of food processes in which micro-organisms are involved also through the use of supplementary educational tools and laboratory activities.
Expected learning outcomes
At the end of the teachinh course the students will learn about the biology of microorganisms of food interest with particular reference to the industrial applications in which these microorganisms are used. Students will have acquired theoretical and practical competence in the design / management of food fermentations for the production of microbial biomass or food.
Course syllabus and organization

Single session

Lesson period
First semester
Quality teaching will be guaranteed to all students, even those who cannot physically go to the Faculty of Agricultural and Food Sciences will be able to take advantage of the didactic contents offered by the Biotechnology teaching of food fermentations.
The lessons will be conducted largely remotely and synchronously according to the current lesson calendar. Some didactic activities will be carried out in presence and will be in particular dedicated to the deepening of the lessons carried out at a distance and to the knowledge of the teachers. The lessons held in attendance will be carried out largely in classrooms dedicated to streaming teaching. The didactic contents will however be available for all students.
Attendance lessons will be scheduled in such a way as to limit student movement and will be regularly marked during the semester.
Part of the practical laboratory activities will be conducted in the presence and in any case guaranteed as registrations on ARIEL to students who cannot go to university facilities. The remaining part of the practical activities will be delivered remotely according to a schedule agreed with the teacher. The platform used for distance learning will be Microsoft Teams.
Course syllabus
Programme: Lactic acid synthesis, analysis of metabolic steps influencing acidification time course; proteolytic systems of lactic acid bacteria, effects on cell metabolism and cheese ripening; autolysis in food related bacteria, molecular description and biotechnological role; production of microbial flavours; bacteriocins , description, classification, mechanism of action and their application in food preservation; Yeast killer toxins, genetic characterization, biosynthesis and biotechnological role; food-related microbial genomic, how to read a genome; genetic improvement of food related bacteria through food-grade procedures; metabolomic ingeneering of food related microrganisms to improve their technological attitudes.
Students will be involved in tne development of a research project for a total of 2 CFU. The project will be developed experimentally in the laboratory of the Department of Food Environmental and Nutritional Sciences. Research groups will be organized to have a maximum of 5-7 students that will identify "project leader" for each group. A final scientific report written in English language will be produced by each group.
Prerequisites for admission
Knowledge of general microbiology, industrial microbiology and biochemistry.
Teaching methods
Frontal lessons and remote lessons in synchrony as indicated in the "Didactic emergency phase" section.
Teaching Resources
Lecture slides and reference textbooks are available on Ariel. The teachers are available for further clarification by appointment. During the emergency teaching phase, the recordings of the lessons delivered synchronously at a distance will also be available on ARIEL.
Assessment methods and Criteria
The exam will take place through an oral interview. The final mark will be expressed as the average of the mark assigned after the oral interview and that obtained from the development of the assigned project.
Registration for the exam will take place through the SIFA system.
The examination method described is considered effective to achieve an assessment of the skills acquired by the student in the biotechnology of food fermentations, which examines in their entirety and complexity, the topics covered in class and during laboratory activities.
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Laboratories: 32 hours
Lessons: 32 hours
By e-mail appointment
Office, via Mangiagalli 25, third floor