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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Biotechnology of Food Fermentation
Code: G6005-
Teacher:  Diego Mora
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in laboratory:  2
Basic aims:  The course of Biotechnology of Food Fermentation was designed within the training course in Food Bioprocesses with the aim to transfer to the student cultural and technical knowledge necessary to manage the microbiological resource and the innovation in the Food Processes.
Acquired skills:  The student will acquire the biological mechanisms of food-associated bacteria that are useful for their application at industrial level. The student will acquire a critical knowledge for the design of a fermentative process dedicated to biomass, enzyme/s or food-related molecule/s production.
Course contents:  See detailed program
Program:  Programme: Lactic acid synthesis,
analysis of metabolis 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:  General, industrial and food microbiology. Biochemistry
Preparatory instructions:  nessuna
Learning materials:  Slides and other material proposed by the teachers
Other info:  The final examination consists in an oral session where
some topics, discussed during lessons, will be discussed. The final
score of the examination will be the average of the score obtained
in the oral examination and the score assigned for the project
development. A number of 6-7 examination sessions will be
planned in the period from february to september 2015.
DOWNLOAD
Program of Biotechnology of Food Fermentation (pdf version)
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