Chimica | SUSTAINABLE CHEMISTRY BIOTECHNOLOGIES

cod. 0522300044

SUSTAINABLE CHEMISTRY BIOTECHNOLOGIES

	0522300044
	DEPARTMENT OF CHEMISTRY AND BIOLOGY "ADOLFO ZAMBELLI"
	EQF7
	CHEMISTRY
	2018/2019

CURRICULUM SUSTAINABLE CHEMISTRY

	OBBLIGATORIO
	YEAR OF COURSE 1
	YEAR OF DIDACTIC SYSTEM 2016
	SECONDO SEMESTRE

TEACHING UNITS

SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
BIO/10	5	40	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
BIO/10	1	12	LAB	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

	Objectives
	THE MAIN AIM OF THIS COURSE IS TO GIVE STUDENTS A DETAILED KNOWLEDGE OF THE RELATIONSHIPS EXISTING BETWEEN THE PHYSIOLOGY OF MICROORGANISMS USED IN THE INDUSTRIAL FIELD AND THE DESIGN OF BIOTRANSFORMATION PROCESSES. THE TEACHING WILL THEREFORE BE FOCUSED ON THE DESCRIPTION OF MICROBIAL BIOCHEMISTRY AND ON HOW IT CAN BE EXPLOITED IN PRODUCTIVE PROCESSES BASED ON THE USE OF LIVE MICROORGANISMS OR PURIFIED ENZYMES. IN THAT LIGHT, SOME WELL-CHARACTERIZED AND WIDELY USED PROCESSES WILL BE STUDIED, SUCH AS THE PRODUCTION OF ETHANOL (WINE, BEER) AND LACTIC ACID IN THE DAIRY INDUSTRY; THEREFORE, IT WILL BE POSSIBLE TO IDENTIFY THE CRITICAL PARAMETERS OF THE PROCESS, IN TERMS OF REACTION CONDITIONS, MICROBIAL VITALITY AND ENZYMATIC EFFICIENCY. MAIN SKILLS DEVELOPED BY THE STUDENT WILL BE: KNOWLEDGE OF THE MOLECULAR MECHANISMS UNDERLYING THE ACTIVITY OF THE MAIN ENZYMES OF INDUSTRIAL INTEREST. ABILITY TO UNDERSTAND AND SOLVE PROBLEMS CONCERNING ENZYMATIC KINETICS. DETERMINATION OF THE KINETIC CONSTANTS OF ENZYMATIC AND MICROBIAL REACTIONS. ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL AND ENZYMATIC ACTIVITY, EVALUATING THE LIMITING FACTORS AND THE METABOLIC NEEDS OF MICROORGANISMS USED IN PRODUCTION PROCESSES. ACQUISITION OF THE TERMINOLOGY TYPICAL OF INDUSTRIAL MICROBIOLOGY. INTEGRATION OF THE KNOWLEDGE ACQUIRED IN THE COURSE WITH THOSE OF OTHER FIELDS AND THROUGH THE PRIMARY LITERATURE.

THE MAIN AIM OF THIS COURSE IS TO GIVE STUDENTS A DETAILED KNOWLEDGE OF THE RELATIONSHIPS EXISTING BETWEEN THE PHYSIOLOGY OF MICROORGANISMS USED IN THE INDUSTRIAL FIELD AND THE DESIGN OF BIOTRANSFORMATION PROCESSES. THE TEACHING WILL THEREFORE BE FOCUSED ON THE DESCRIPTION OF MICROBIAL BIOCHEMISTRY AND ON HOW IT CAN BE EXPLOITED IN PRODUCTIVE PROCESSES BASED ON THE USE OF LIVE MICROORGANISMS OR PURIFIED ENZYMES. IN THAT LIGHT, SOME WELL-CHARACTERIZED AND WIDELY USED PROCESSES WILL BE STUDIED, SUCH AS THE PRODUCTION OF ETHANOL (WINE, BEER) AND LACTIC ACID IN THE DAIRY INDUSTRY; THEREFORE, IT WILL BE POSSIBLE TO IDENTIFY THE CRITICAL PARAMETERS OF THE PROCESS, IN TERMS OF REACTION CONDITIONS, MICROBIAL VITALITY AND ENZYMATIC EFFICIENCY.
MAIN SKILLS DEVELOPED BY THE STUDENT WILL BE:
KNOWLEDGE OF THE MOLECULAR MECHANISMS UNDERLYING THE ACTIVITY OF THE MAIN ENZYMES OF INDUSTRIAL INTEREST.
ABILITY TO UNDERSTAND AND SOLVE PROBLEMS CONCERNING ENZYMATIC KINETICS. DETERMINATION OF THE KINETIC CONSTANTS OF ENZYMATIC AND MICROBIAL REACTIONS.
ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL AND ENZYMATIC ACTIVITY, EVALUATING THE LIMITING FACTORS AND THE METABOLIC NEEDS OF MICROORGANISMS USED IN PRODUCTION PROCESSES.
ACQUISITION OF THE TERMINOLOGY TYPICAL OF INDUSTRIAL MICROBIOLOGY.
INTEGRATION OF THE KNOWLEDGE ACQUIRED IN THE COURSE WITH THOSE OF OTHER FIELDS AND THROUGH THE PRIMARY LITERATURE.

	Prerequisites
	THE STUDENT SHOULD HAVE ACQUIRED THE BASIC CONCEPTS OF GENERAL CHEMISTRY AND ORGANIC CHEMISTRY

	Contents
	DESCRIPTION OF THE MAIN MACROMOLECULES OF BIOLOGICAL INTEREST: LIPIDS AND CELL MEMBRANES; SIMPLE AND COMPLEX CARBOHYDRATES AS A SOURCE OF ENERGY AND STRUCTURAL AND FUNCTIONAL ELEMENTS; NUCLEIC ACIDS, DNA AND RNA, AND STORAGE AND TRANSMISSION OF GENE INFORMATION; PROTEINS - CHEMISTRY, STRUCTURAL AND FUNCTIONAL ORGANIZATION. ENZYMES, ENZYMATIC CATALYSIS, ENZYMATIC KINETICS (MICHAELIS-MENTEN, BRIGGS-HALDANE), ENZYMATIC INHIBITION, AND ENZYMES OF INDUSTRIAL IMPORTANCE. FUNDAMENTALS OF MICROBIOLOGY: BIOLOGY OF MICROORGANISMS, MAIN MICROORGANISMS OF INDUSTRIAL INTEREST WITH PARTICULAR ATTENTION TO THE FOOD INDUSTRY. RECOGNITION AND CHARACTERIZATION OF MICROORGANISMS. SELECTION AND GENETIC MODIFICATION OF MICROORGANISMS FOR INDUSTRIAL USE; PRINICPI, MODALITIES AND OBJECTIVES. CULTURE MEDIA: FORMULATION AND CHARACTERISTICS; METHODS OF MICROBIAL GROWTH IN DIFFERENT CONDITIONS (BATCH, FED-BATCH, AND CONTINUOUS); ANALYSIS OF GROWTH KINETICS. MICROBIAL METABOLISM AND BIOENERGETICS PRINCIPLES. FERMENTATION AND FOOD PRODUCTION: PRODUCTION OF ETHANOL AND ACETATE AND PRODUCTION OF ORGANIC ACIDS.

Contents

DESCRIPTION OF THE MAIN MACROMOLECULES OF BIOLOGICAL INTEREST: LIPIDS AND CELL MEMBRANES; SIMPLE AND COMPLEX CARBOHYDRATES AS A SOURCE OF ENERGY AND STRUCTURAL AND FUNCTIONAL ELEMENTS; NUCLEIC ACIDS, DNA AND RNA, AND STORAGE AND TRANSMISSION OF GENE INFORMATION; PROTEINS - CHEMISTRY, STRUCTURAL AND FUNCTIONAL ORGANIZATION.
ENZYMES, ENZYMATIC CATALYSIS, ENZYMATIC KINETICS (MICHAELIS-MENTEN, BRIGGS-HALDANE), ENZYMATIC INHIBITION, AND ENZYMES OF INDUSTRIAL IMPORTANCE.
FUNDAMENTALS OF MICROBIOLOGY: BIOLOGY OF MICROORGANISMS, MAIN MICROORGANISMS OF INDUSTRIAL INTEREST WITH PARTICULAR ATTENTION TO THE FOOD INDUSTRY.
RECOGNITION AND CHARACTERIZATION OF MICROORGANISMS. SELECTION AND GENETIC MODIFICATION OF MICROORGANISMS FOR INDUSTRIAL USE; PRINICPI, MODALITIES AND OBJECTIVES.
CULTURE MEDIA: FORMULATION AND CHARACTERISTICS; METHODS OF MICROBIAL GROWTH IN DIFFERENT CONDITIONS (BATCH, FED-BATCH, AND CONTINUOUS); ANALYSIS OF GROWTH KINETICS.
MICROBIAL METABOLISM AND BIOENERGETICS PRINCIPLES. FERMENTATION AND FOOD PRODUCTION: PRODUCTION OF ETHANOL AND ACETATE AND PRODUCTION OF ORGANIC ACIDS.

	Teaching Methods
	THE COURSE CONSISTS OF 52 HOURS DIVIDED BETWEEN THEORETICAL LESSONS (40H) AND GUIDED EXERCISES IN THE CLASSROOM (12 H). THE LECTURES WILL BE FOCUSED ON ALL THE TOPICS COVERED BY THE COURSE, AND WILL BE CARRIED OUT USING PROJECTED SLIDES AND MULTIMEDIA MATERIALS, WHICH WILL BE MADE AVAILABLE TO STUDENTS. THE EXERCISES WILL BE USED TO DEEPEN SOME OF THE ARGUMENTS DISCUSSED IN CLASS, AND WILL BE AIMED TO THE GUIDED RESOLUTION - COLLECTIVE OR GROUP - OF PRACTICAL PROBLEMS.

Teaching Methods

THE COURSE CONSISTS OF 52 HOURS DIVIDED BETWEEN THEORETICAL LESSONS (40H) AND GUIDED EXERCISES IN THE CLASSROOM (12 H). THE LECTURES WILL BE FOCUSED ON ALL THE TOPICS COVERED BY THE COURSE, AND WILL BE CARRIED OUT USING PROJECTED SLIDES AND MULTIMEDIA MATERIALS, WHICH WILL BE MADE AVAILABLE TO STUDENTS. THE EXERCISES WILL BE USED TO DEEPEN SOME OF THE ARGUMENTS DISCUSSED IN CLASS, AND WILL BE AIMED TO THE GUIDED RESOLUTION - COLLECTIVE OR GROUP - OF PRACTICAL PROBLEMS.

	Verification of learning
	THE ACHIEVEMENT OF THE EDUCATIONAL OBJECTIVES, THE DEVELOPMENT OF COMPLETE MASTERY AND THE CORRECT LEARNING OF THE CONCEPTS ADDRESSED DURING THE COURSE WILL BE VERIFIED THROUGH A WRITTEN TEST - WHICH WILL CONSIST OF 7 MULTIPLE CHOICE QUESTIONS AND 3 OPEN QUESTIONS -, AND IN AN ORAL EXAM IN WHICH THE PROBLEMS PROPOSED IN THE WRITTEN TEST WILL BE DISCUSSED

	Texts
	D. VOET, J.G. VOET, C.W. PRATT: FONDAMENTI DI BIOCHIMICA, ED. ZANICHELLI MARZONA. CHIMICA DELLE FERMENTAZIONI E MICROBIOLOGIA INDUSTRIALE. PICCIN, PADOVA

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