INDUSTRIAL MICROBIOLOGY

Ingegneria Alimentare - Food Engineering INDUSTRIAL MICROBIOLOGY

0622800021
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2022/2023



OBBLIGATORIO
YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
SPRING SEMESTER
CFUHOURSACTIVITY
660LESSONS
Objectives
KNOWLEDGE AND UNDERSTANDING:
GENERAL FEATURES, FUNCTIONS AND ASPECTS OF INDUSTRIAL INTEREST OF LIPIDS, CARBOHYDRATES, PROTEINS, NUCLEIC ACIDS.
ENZYME CATALYSIS. THE KINETICS OF MICHAELIS-MENTEN AND BRIGGS-HALDANE DETERMINATION OF KINETIC CONSTANTS.
COMPETITIVE, UNCOMPETITIVE, NON-COMPETITIVE INHIBITION. CELL STRUCTURE OF PROKARYOTES AND EUKARYOTES.
VIRUSES. OSMOTIC LYSIS. CULTIVATION MEDIA. CATABOLISM: FERMENTATION, RESPIRATION. GLYCOLYSIS, KREBS CYCLE, ATP PRODUCTION, BETA-OXIDATION ANAPLEROTIC PATHWAYS. ANABOLISM: GLUCONEOGENESIS, NITROGEN ASSIMILATION, THE
FAMILIES OF AMINO ACIDS. THE CENTRAL DOGMA. PLASMIDS. RESTRICTION ENZYMES. EXPRESSION VECTORS.
TRANSFORMATION. THE REACTION OF GROWTH. THE METABOLIC QUOTIENT. THE MONOD EQUATION. THE YIELDS FOR
BIOMASS GROWTH AND PRODUCT FORMATION. MAINTENANCE ENERGY. FORMULATION OF AN INDUSTRIAL CULTIVATION
MEDIUM. INOCULUM PREPARATION. CULTIVATION SYSTEMS: BATCH, CONTINUOUS, FED-BATCH. GENETIC ENGINEERING
TECHNIQUES AND FUNDAMENTALS FOR THE DEVELOPMENT OF AN INDUSTRIAL FERMENTATION. PROBLEMS RELATED TO THE
OXYGEN SUPPLY TO THE FERMENTER AND VOLUMETRIC TRANSFER COEFFICIENT OF OXYGEN. STERILIZATION PROTOCOLS. THE
DEL FACTOR.
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS:
ABILITY TO IDENTIFY, FORMULATE AND SOLVE PROBLEMS REGARDING ENZYME KINETICS AND ADDRESS THE METABOLIC ISSUES
UNDERLYING A PECULIAR TYPE OF INDUSTRIAL PRODUCTION AND, THEREFORE, THE TYPE OF CULTIVATION SYSTEM TO BE USED.
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN:
ABILITY TO USE THE MOST APPROPRIATE METHODS TO DESIGN AND IMPLEMENT A BIOPROCESS. DETERMINATION OF THE
MAINTENANCE TIME FOR STERILIZATION BY THE METHOD OF GRAPHIC INTEGRATION.
MAKING JUDGMENTS - ENGINEERING PRACTICE:
ABILITY TO OPTIMIZE A BIOPROCESS BY TAKING INTO ACCOUNT THE MICROORGANISM INVOLVED. DETERMINATION OF KINETIC
CONSTANTS OF AN ENZYMATIC AND MICROBIAL REACTION. ABILITY TO DETERMINE THE VOLUMETRIC TRANSFER COEFFICIENT OF
OXYGEN IN AN AERATED SYSTEM.
COMMUNICATION SKILLS – TRANSVERSAL SKILLS:
ABILITY TO EXPOSE ORALLY, WITH APPROPRIATE TERMINOLOGY, A TOPIC CONCERNING THE OPERATION AND THE DESIGN OF A
MICROBIOLOGICAL PROCESS.
LEARNING SKILLS – TRANSVERSAL SKILLS:
ABILITY TO APPLY KNOWLEDGE IN DIFFERENT SITUATIONS THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE OWN
KNOWLEDGE.
Prerequisites
ORGANIC AND INORGANIC CHEMISTRY
Contents
INTRODUCTION TO FOOD INDUSTRIAL MICROBIOLOGY. DESCRIPTION OF THE MAIN CHARACTERISTICS OF THE MICROORGANISMS COMMONLY USED IN THE FOOD INDUSTRY (5H).

MICROORGANISMS: PROKARYOTIC CELL, EUKARYOTIC, BACTERIA, YEAST AND MICROALGAE (3H).

CELL MEMBRANES AND THEIR ROLE IN THE ACQUISITION OF NUTRIENTS AND PROTECTION AGAINST ANTIMICROBIAL AGENTS (3H).

CARBOHYDRATES AS SOURCES OF ENERGY AND CARBON IN THE MAJORITY OF INDUSTRIAL FERMENTATIONS (5H).

PROTEINS, ENZYME CATEGORIES, ENZYMATIC KINETICS (MICHAELIS-MENTEN, BRIGGS-HALDANE), ENZYMATIC INHIBITION, AND ENZYMES OF INDUSTRIAL IMPORTANCE (6H THEORY, 2H EXERC.).

NUCLEIC ACIDS, THE CENTRAL DOGMA OF BIOLOGY, REGULATION OF GENE EXPRESSION (CRABTREE EFFECT, CATABOLIC REPRESSION) AND ITS INFLUENCE ON MICROBIAL GROWTH / PRODUCTION IN INDUSTRIALLY RELEVANT SITUATIONS (6H).

FORMULATION OF CULTURE, NUTRITION AND MICROBIAL GROWTH MEDIA IN 'BATCH', 'FED-BATCH' AND CONTINUOUS GROWTH CONDITIONS; IMPORTANCE OF KNOWING GROWTH KINETICS (4H, 6H EXERCISE IN THE LABORATORY).

STERILIZATION (INACTIVATION KINETICS) AND AERATION (VOLUMETRIC TRANSPORT COEFFICIENT) OF GROWTH AVERAGES (3H, 3H YEAR).

BIOENERGETICS AND MICROBIAL METABOLISM (8H, 2H EXERC.).

FERMENTATION OF FOOD: PRODUCTION OF ETHANOL AND LACTIC ACID (3H, 3H ESER).

SELECTION AND GENETIC MODIFICATIONS OF MICROORGANISMS FOR USE IN THE FOOD INDUSTRY (4H).
Teaching Methods
THE COURSE INCLUDES 60 HOURS SHARED BETWEEN THEORETICAL LESSONS (44H), GUIDED EXERCISES IN THE CLASSROOM (16H) DURING WHICH THE STUDENT WILL DEVELOP THE ABILITY TO:
REASONING (CASE STUDY ANALYSIS)
BIBLIOGRAPHIC RESEARCH, DATA PRESENTATION, GROUP WORK (.PPT PRESENTATIONS)
DATA ANALYSIS AND PROCESSING (EXCEL SPREADSHEET)
THE COURSE WILL PROVIDE THE CLASSROOM TEACHING OF ALL TOPICS. ATTENDANCE TO TEACHING COURSES IS STRONGLY RECOMMENDED.
Verification of learning
THE EVALUATION OF THE ACHIEVEMENT OF THE SET OBJECTIVES WILL TAKE PLACE THROUGH AN ORAL INTERVIEW OF 30-40 MIN. TYPICALLY, THE STUDENT IS INITIALLY ASKED A SUFFICIENT GENERAL QUESTION ABOUT THE SUBJECT MATTER (E.G. ENZYMES AND MICROORGANISMS OF INDUSTRIAL IMPORTANCE) TO ALLOW THE STUDENT TO DEMONSTRATE HIS KNOWLEDGE AND ABILITY TO TRANSFER INFORMATION. THE FOLLOWING DISCUSSION ALLOWS TO ASSESS THE LEVEL OF UNDERSTANDING OF THE SUBJECT BY THE STUDENT. THE FINAL VOTE IS EXPRESSED IN 30THS AND WILL DEPEND ON KNOWLEDGE, THE QUALITY OF THE EXPOSURE AND THE METHODOLOGICAL SKILLS. SUFFICIENCY IS GUARANTEED IF THE STUDENT CORRECTLY ANSWERS THE MOST (70%) OF THE BASIC KNOWLEDGE QUESTIONS. EXCELLENCE IS ACHIEVED IF THE STUDENT SHOWS THE ABILITY TO INTERPRET DATA AND CREATE LINKS THAT HAVE NOT BEEN EXPRESSLY DISCUSSED DURING THE LESSONS.
Texts
LEHNINGER – PRINCIPLES OF BIOCHEMISTRY, 4TH EDITION - PALGRAVE MACMILLAN
WAITES– INDUSTRIAL MICROBIOLOGY, AN INTRODUCTION – BLACKWELL SCIENCE
More Information
THE COURSE IS HELD IN ENGLISH
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