Dipartimento di Scienze della Vita e dell'Ambiente - Guida degli insegnamenti (Syllabus)
Knowledge of the issues of the courses on General Biology, General Microbiology, Genetics and Biotechnology of microorganisms.
Both theoretical lectures (5 credits, 40 hours) and laboratory practical work carried out individually or in small groups (1 credit, 8 hours) are planned. The teaching material of the lectures will be provided in the reserved area. Teaching materials for the exercises will be provided to each planned exercise and the elaborated results will be made available in the reserved area.
The course will allow students to acquire knowledge on the most important fermentation industries.
Ability to apply the knowledge:
With the support of the lab hours student will be able to evaluate and prepare biotechnological fermentation processes.
The microorganisms in fermentation processes. Biofuels: bioethanol and biodiesel. Biodiesel: biomass and exploitation of by-products. Bioethanol: biomass, pretreatment, the fermentation process. The brewing industry: the production chain with particular reference to the fermentative process and microbiological control process. Wine production: technologies of production and the role of microorganisms in the production process. alcoholic, malo-lactic and malo-alcoholic fermentations. The spoilage microorganisms.
Methods for assessing learning outcomes:
Criteria for assessing learning outcomes:
learning evaluation will be performed by means of questions and taking into account the arguments put forward by the student.
Criteria for measuring learning outcomes:
The student must demonstrate that it has acquired knowledge and mastery in the use of microorganisms in biotechnological processes
Criteria for conferring final mark:
the final grade will be out of thirty. The student who does not have the reports on laboratory exercises will also be evaluated on such topics
M. Manzoni Microbiologia Industriale CEA Editrice 2006
Waites et al. Industrial Microbiology: An introduction. Blackwell Science , Oxford 2001
El-Mansi E.M.T. et al. Fermentation Microbiology and Biotechnology CRC Taylor & Francis
Microbiologia enologica. A cura di Giovanna Suzzi e Rosanna Tofalo Edagricole. 2014