B9121 - Microbial Biotechnology in Food Processing

Learning outcomes

The main purpose of the course is to understand and discuss the role of microorganisms in food biotechnological processes in relation to food safety, quality, and production sustainability. At the end of the course, the student will learn the main microbial technology processes applied to the food industry. The student will also acquire skills and knowledge on methods for isolation, identification, and characterisation of microbial strains of industrial importance and for fermentation purposes. In addition, the students will acquire knowledge of the relationship between biotechnological processing and food product safety, quality, and specific characteristics. The candidate will acquire insight into the planning and implementation of applied food microbiology.

Course contents

The course focuses on microbial biotechnologies applied in food production. Some microbial applications for bio-preservation, fermented foods, and ingredients will be addressed. The course includes concept of the selection of microbial strains, with the methods for isolation, identification and characterisation of microorganisms. Several case studies will be discussed.

 

Contents in details: 

• Fundamentals of microbial biotechnologies;
• Criteria for the selection of microbial strains for biotechnological processes, also in relation to specific applications and products;
• Biotechnological methods for food safety and the concept of biopreservation;
• Tailored fermentation processes for safe, innovative, and functional food products;
• Microbial resources in innovation of food sector;
• Biotechnological valorization of agro-food by-products;
• Case studies and examples of industrial application of biotechnological processes.

Readings/Bibliography

Lectures notes and selected papers from various journals and conferences.

Teaching methods

The teaching will be done through classroom lectures (2 CFU) with the help of slides for theoretical background, specialistic seminars and visit in food companies (1 CFU).

Assessment methods

The evaluation of the preparation of the student will be assessed with an oral examination. Three questions will be requested to the student. The first question consists in a topic chosen by the candidate and also developed through the use of a presentation with slides. The other two questions will cover topics from the course. A maximum of 11 scores are awarded for each of the three questions. The examination will be considered positive if at least 18 scores will be assigned to the student. Honors (laude) are awarded if the total exceeds at least 31 points.

Teaching tools

Slides and lectures for theoretical background; Scientific papers for insights and case studies; visits in food companies.

Office hours

See the website of Giulia Tabanelli