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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Microbial biotechnology 2: industrial fermentations
Code: G600ED
Teacher:  Manuela Silvia Rollini
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in laboratory:  1
Basic aims:  The course deals with the genotypic characteristics of the main microbial groups involved in the food industry and with the main molecular methods employed in modern microbiological laboratories. The course will also provide the fundamental knowledge related to biotechnological aspects of industrial fermentation processes.
Acquired skills:  Main purpose: to supply the basic operative and cultural means for a better control and exploitation of microorganism in the food sector. After course the student will be able to individuate the strategies for the set-up of biotechnological process and monitoring the main parameters which influence the fermentation processes.
Course contents:  Biotechnology definition and elements which compose a process.
Process biotechnologies: batch, continuous and fed-batch cultures. Productivity in different culture conditions.
Biotechnological production classification.
Immobilized microbial cells
Bioreactors.
Aeration and agitation.
Other process parameters.

LABORATORY SECTION
- Microbial growth evaluation employing different procedures. Evaluation and analysis of the obtained results.
- Determination of the main process parameters from experimental data.
- Process set up on laboratory scale.
Program:  Module 2:INDUSTRIAL FERMENTATIONS
The main goal of this course is to provide the
fundamental knowledge related to biotechnological
aspects of industrial fermentation processes.
After course, laboratory sessions and final examination
the student will be able:
- to individuate the strategies for the set up of
biotechnological process.
- to individuate and monitoring the main parameters
which influence the fermentation processes.
During the course different aspects involved in
microbiol process in industrial scale are analized.
Biotechnology definition and elements which compose
a process.
Biotechnological production classification.
Process biotechnologies: batch, continuous and fed-
batch cultures.
Productivity in different culture conditions.
Microbial immobilized cells.
Bioreactors.
Aeration and agitation.
Other process parameters.

LABORATORY SECTION
- Microbial growth evaluation employing different
procedures. Evaluation and analysis of the obtained
results. Determination of the main process parameters
from experimental data. Process set up on laboratory
scale.ained results.
- Process set up on laboratory scale.
Prerequisites:  Applied microbiology knowledge
Preparatory instructions:  Info not available
Learning materials:  1. Notes from the course lectures 2. Materials supplied by the teacher 3. Text: M. Manzoni. Microbiologia Industriale. Casa Editrice Ambrosiana, Milano (2005)
Other info:  Oral examination at the end of the course.
DOWNLOAD
Program of Microbial biotechnology 2: industrial fermentations (pdf version)
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