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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Bio-based food processes
Code: G600K-
Teacher:  Francesco Bonomi
CFU subdivision: Lectures: 5
Practices in laboratory:  1
Basic aims:  The course aims to familiarize students with the
integrated, interdisciplinary approach required to uitilize
the catalytic potential of enzymes and whole cells in food
bioprocesses. Food bioprocesses embrace modification of
raw materials for the production of food components,
including proteins, peptides, flavours and nutraceuticals.
Attention will be focused on the involvement of
biotechnology in food bioprocesses and on the
optimization of bioreactors for industrial applications.
Acquired skills:  Completion of the course will make the student able to:
develop competences on the production and the use of
biological systems (microbial cells, enzymes, proteins and
peptides) used in the food industry for the production of
ingredients, food stuff and for the valorization of by-
products; understand the impact of food
biotransformations for increasing food biological value,
shelf-life, and market value.
Course contents:  Chemistry of the food bioprocesses (Prof. Romano, 3
CFU) Overview/review of the classes of enzymes used
in food bioprocesses Whole cell vs isolated enzymes
Industrial food bioprocesses for the production of
sweeteners, lipids, flavours, vitamins and
nutraceuticals Protein bioengineering in the food
industry (Prof. Bonomi, 3 CFU) Peptides and proteins in
the food industry: production and applications Process
design for biocatalytic processes Enzymatic
bioreactors: techniques, procedures, modes of
operation Food bioprocesses: safety and economical
Program:  Chemistry of the food bioprocesses (Prof. Romano, 3
Hydrolases, general features and mechanisms;
glycosidases and their application in the sugar industry
Amidases/proteases: production of Aspartame,
production of aminoacids Lipases: applications in the oil
and fat industry Glucose isomerization: high-fructose
syrup production Bioprocesses for the production of
alternative sweeteners: fructooligosaccharides (FOS)
isomaltose Bioprocesses for the production of flavours:
chemical and biochemical features of the bio-
of esters/lactones Case-study: the bio-production of
vanillin Bioprocesses for the production of
and vitamins; case-studies: carnitin and vitamin C

bioengineering in the food industry (Prof. Bonomi, 3
Proteins and peptides in the food industry: sources,
applications, safety and economical aspects Proteins
plant and animal sources Proteins from wastes and by-
products Proteins from microorganisms Basic
for protein production: physical processes
precipitation etc.) Preparative chromatography for the
purification of proteins and peptides Industrial
for protein production Standardization and stabilization
industrial proteins Industrial enzymology: free and
immobilized enzymes, techinques of immobilization,
of the microenviroment on the performances of
immobilized cells Enzymatic bioreactors: design,
and simulations Other food proteins food adjuvants,
protein hydrolisates, nutraceutical proteins Analysis of
Prerequisites:  Basics of organic chemistry, microbiology, biochemistry
Preparatory instructions:  none
Learning materials:  slides and references furnished by the teaching staff
Other info:  1. The exam is organized in an oral test
2. Any additional information on how the evaluation will
be presented during the course
Program of Bio-based food processes (pdf version)
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