The main educational goals of the course are comprehension and knowledge of the main microbial metabolic processes involved in food transformation and shelf-life. Also another training objective concerns the acquisition of theoretical knowledge and practical methodologies for the isolation and identification of microorganisms from food matrices.
The expected learning outcomes are theoretical and practical skills about the use of microorganisms as starter cultures for production of traditional and industrial fermented foods.
The expected learning outcomes are theoretical and practical skills about the use of microorganisms as starter cultures for production of traditional and industrial fermented foods.
scheda docente
materiale didattico
• Generalities about microbial metabolism and physiology
• Industrial and traditional fermentations, starter coltures;
• Conservation and safety of fermented foods;
• Microbial technologies for drugs development and production (antibiotics);
• Microbial technologies for food industry (fermented dairy products and alcoholic beverages; vinegar);
• Microbial production of enzymes and recombinant proteins for drug and food industry (caomparative examples);
• Genetic improvement of industrial microrganism.
Laboratory practices and other activities
-cloning, overexpression and purification of recombinant proteins in Escherichia coli;
-development and microbiological analysis of sourdough;
-guided tours to a beer farm
Programma
Lessons• Generalities about microbial metabolism and physiology
• Industrial and traditional fermentations, starter coltures;
• Conservation and safety of fermented foods;
• Microbial technologies for drugs development and production (antibiotics);
• Microbial technologies for food industry (fermented dairy products and alcoholic beverages; vinegar);
• Microbial production of enzymes and recombinant proteins for drug and food industry (caomparative examples);
• Genetic improvement of industrial microrganism.
Laboratory practices and other activities
-cloning, overexpression and purification of recombinant proteins in Escherichia coli;
-development and microbiological analysis of sourdough;
-guided tours to a beer farm
Testi Adottati
Specific learning material will be provided by the teacher (lectures slides, scientific articles). Below some suggested books.Bibliografia Di Riferimento
• Biotecnologie Microbiche. 2008 (A Cura Di S. Donadio) Casa Editrice Ambrosiana • Microbiologia Alimentare Applicata (Cocolin, Gobbetti, Neviani) Casa Ed. Ambrosiana • Starter culture in food production. 2017 (Speranza, Belvilacqua, Corbo, Sinigaglia) Wiley Blackwell • Food Microbiology: Fundamentals and Frontiers 2013. (Doyle, Buchanam) ASM press.Modalità Erogazione
Theoretical lessons in classroom, laboratory practice and a visit to a brewing farmModalità Frequenza
Admission to the final exams is restricted to students that will attend at least 75% of the classroom lessons.Modalità Valutazione
Theoretical and practical concepts discussed during the lessons of the course will be objects of the exam. Particular attention will be given to the ability of the student to apply the knowledge acquired during the course to solve new problems in the field. Final mark will be attribute as follow: - 20% communication skills; - 30% acquisition of knowledge and understanding; - 20% capacity to link the different topics covered by the program, also with respect to other knowledges previously acquired in other courses; - 30% capacity to apply the knowledge for problem-solving. Outstanding students will be certified with honors (lode).
scheda docente
materiale didattico
- theoretical knowledge on basic methodologies for the selection and identification of microorganisms of relevance in the agrifood sector;
- applied knowledge for drafting and executing experimental protocols.
This part of the course will be focused on the following issues:
- preparation and sterilisation of selective growth media;
- isolation and CFU count of microorganisms in sourdough;
- microscopy-based identification of yeasts and bacteria.
Innovative teaching will be promoted by cloud-sharing of experimental protocols concerning the laboratory practices. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on the topics of the laboratory practices.
Students will be received at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
Programma
The laboratory practices (1 CFU) that I will supervise will aim at providing to the student:- theoretical knowledge on basic methodologies for the selection and identification of microorganisms of relevance in the agrifood sector;
- applied knowledge for drafting and executing experimental protocols.
This part of the course will be focused on the following issues:
- preparation and sterilisation of selective growth media;
- isolation and CFU count of microorganisms in sourdough;
- microscopy-based identification of yeasts and bacteria.
Testi Adottati
Selected topics will be available on suggested Microbiology and Microbial Biotechnology books, as indicated in the following reference list.Innovative teaching will be promoted by cloud-sharing of experimental protocols concerning the laboratory practices. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on the topics of the laboratory practices.
Students will be received at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
Bibliografia Di Riferimento
- Food Microbiology: Fundamentals and Frontiers. Michael P. Doyle, Robert L. Buchanan. ASM Press. - Microbiologia dei prodotti alimentari. Microrganismi, controllo delle fermentazioni, indicatori di qualità, igiene degli alimenti fermentati e non. Giovanni Antonio Farris, Marco Gobetti, Erasmo Neviani, Massimo Vincenzini. Casa editrice Ambrosiana. - https://www.ncbi.nlm.nih.gov/pubmed/Modalità Erogazione
This part of the course (1 CFU) is based on 4 laboratory practices (3 hours each).Modalità Frequenza
Admission to the final exams is not restricted to students that will attend the laboratory practices. However, student are encourage to attend also these lessons.Modalità Valutazione
Theoretical concepts underlying the laboratory practices will be objects of the exam for the students of the course. Practical concepts will be also discussed with students attending the laboratory practices. Particular attention will be given to the ability of the student to apply the knowledge acquired during the course to solve new problems. Final mark will be agreed upon with Prof. Livia Leoni (head of the course) and will attributed as follow: - 20% communication skills; - 40% acquisition of knowledge and understanding; - 40% capacity to apply the knowledge for problem-solving. In agreement with Prof. Livia Leoni, outstanding students will be certified with honors (lode).