Chimica | SUSTAINABLE CHEMISTRY BIOTECHNOLOGIES

cod. 0522300044

SUSTAINABLE CHEMISTRY BIOTECHNOLOGIES

	0522300044
	DEPARTMENT OF CHEMISTRY AND BIOLOGY "ADOLFO ZAMBELLI"
	EQF7
	CHEMISTRY
	2022/2023

CURRICULUM SUSTAINABLE CHEMISTRY

	OBBLIGATORIO
	YEAR OF COURSE 1
	YEAR OF DIDACTIC SYSTEM 2016
	SPRING SEMESTER

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

EXAMS

	Exam	Date	Session
	APPELLO FEBBRAIO	21/02/2023 - 10:00	SESSIONE DI RECUPERO

	Objectives
	THE AIM OF THIS COURSE IS TO GIVE STUDENTS A DETAILED KNOWLEDGE OF THE RELATIONSHIPS EXISTING BETWEEN PHYSIOLOGY OF MICROORGANISMS USED IN INDUSTRY AND THE DESIGN OF BIOTRANSFORMATION PROCESSES.

	Prerequisites
	STUDENTS WILL HAVE TO HAVE A BASIC KNOWLEDGE OF THE MAIN BIOLOGICAL MACROMOLECULES AND OF THE METABOLIC PROCESSES TYPICAL OF ANIMAL CELLS

	Contents
	THE TEACHING WILL THEREFORE BE FOCUSED ON THE DESCRIPTION OF MICROBIAL BIOCHEMISTRY AND HOW IT CAN BE EXPLOITED IN PRODUCTION PROCESSES BASED ON THE USE OF LIVE MICROORGANISMS OR PURIFIED ENZYMES. BY WAY OF EXAMPLE, 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; IN THIS WAY IT WILL BE POSSIBLE TO IDENTIFY THE CRITICAL PARAMETERS OF THE PROCESS, IN TERMS OF REACTION CONDITIONS, MICROBIAL VIABILITY AND ENZYMATIC EFFICIENCY. MAIN SKILLS THAT THE STUDENT WILL ACQUIRE: 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 CONSTANTS KINETICS OF ENZYMATIC AND MICROBIAL REACTIONS. ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL AND ENZYMATIC ACTIVITY, EVALUATING THE LIMITING FACTORS AND NEEDS METABOLITES OF MICROORGANISMS USED IN PRODUCTION PROCESSES. ACQUISITION OF THE TYPICAL TERMINOLOGY OF INDUSTRIAL MICROBIOLOGY. INTEGRATION OF THE KNOWLEDGE ACQUIRED DURING THE COURSE WITH THOSE OF OTHER FIELDS AND THROUGH PRIMARY LITERATURE.

THE TEACHING WILL THEREFORE BE FOCUSED ON THE DESCRIPTION OF MICROBIAL BIOCHEMISTRY AND HOW IT CAN BE
EXPLOITED IN PRODUCTION PROCESSES BASED ON THE USE OF LIVE MICROORGANISMS OR PURIFIED ENZYMES. BY WAY OF EXAMPLE,
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; IN THIS WAY IT WILL BE POSSIBLE TO IDENTIFY THE CRITICAL PARAMETERS OF THE
PROCESS, IN TERMS OF REACTION CONDITIONS, MICROBIAL VIABILITY AND ENZYMATIC EFFICIENCY.
MAIN SKILLS THAT THE STUDENT WILL ACQUIRE:
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 CONSTANTS
KINETICS OF ENZYMATIC AND MICROBIAL REACTIONS.
ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL AND ENZYMATIC ACTIVITY, EVALUATING THE LIMITING FACTORS AND NEEDS
METABOLITES OF MICROORGANISMS USED IN PRODUCTION PROCESSES.
ACQUISITION OF THE TYPICAL TERMINOLOGY OF INDUSTRIAL MICROBIOLOGY.
INTEGRATION OF THE KNOWLEDGE ACQUIRED DURING THE COURSE WITH THOSE OF OTHER FIELDS AND THROUGH PRIMARY LITERATURE.