Alessandra PROCENTESE | INDUSTRIAL MICROBIOLOGY
Alessandra PROCENTESE INDUSTRIAL MICROBIOLOGY
cod. 0622800021
INDUSTRIAL MICROBIOLOGY
| 0622800021 | |
| DIPARTIMENTO DI INGEGNERIA INDUSTRIALE | |
| EQF7 | |
| FOOD ENGINEERING | |
| 2020/2021 |
| OBBLIGATORIO | |
| YEAR OF COURSE 1 | |
| YEAR OF DIDACTIC SYSTEM 2019 | |
| SECONDO SEMESTRE |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| CHIM/11 | 6 | 60 | LESSONS |
| Objectives | |
|---|---|
| KNOWLEDGE AND UNDERSTANDING: AFTER A BRIEF INTRODUCTION ON INDUSTRIAL MICROBIOLOGY, THIS COURSE HAS THE OBJECTIVE TO PROVIDE STUDENTS WITH DETAILED KNOWLEDGE ON THE PHYSIOLOGY OF MICROBES AND HOW IT INFLUENCES THE DESIGN OF A BIOPROCESS. THE TEACHING DETAILS THE MOST IMPORTANT ASPECTS OF MICROBIAL PHYSIOLOGY THAT MUST BE CONSIDERED FOR THE OPTIMIZATION OF A PRODUCTION PROCESS, INCLUDING ENZYMATIC TRANSFORMATIONS. THE WELL-CHARACTERIZED PRODUCTION OF ETHANOL AND LACTATE IN THE BEVERAGE AND DAIRY INDUSTRIES RESPECTIVELY, WILL BE USED AS EXAMPLE OF HOW THE DETAILED KNOWLEDGE OF MICROBIAL PHYSIOLOGY HELPS OPTIMIZING PRODUCTION PROCESSES. 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 KNOWLEDGE OF THE SYSTEM VARIABLES INFLUENCING FERMENTATIONS OR UPSTREAM/DOWNSTREAM PROCESSES. IDENTIFICATION OF MOST SUITABLE PRODUCTION METHOD AND PROBLEMS THAT MIGHT BE ASSOCIATED WITH PRODUCTION SCALE UP. MAKING JUDGMENTS - ENGINEERING PRACTICE: ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL OR ENZYMATIC ACTIVITY. 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: KNOWLEDGE OF THE TERMINOLOGY USED IN THE INDUSTRIAL FOOD MICROBIOLOGY FIELD. LEARNING SKILLS – TRANSVERSAL SKILLS: ACQUISITION OF THE ABILITY TO APPLY THE KNOWLEDGE ACQUIRED IN THIS COURSE IN OTHER CONTEXTS AND TO COMPLEMENT THE COURSE WITH INFORMATION FROM OTHER SOURCES SUCH AS THE PRIMARY LITERATURE. |
| Prerequisites | |
|---|---|
| THE STUDENTS MUST HAVE A BASIC KNOWLEDGE OF GENERAL AND ORGANIC CHEMISTRY. |
| Contents | |
|---|---|
| INTRODUCTION TO INDUSTRIAL FOOD MICROBIOLOGY. DESCRIPTION OF THE DEFINING CHARACTERISTICS OF THE MOST WIDELY USED MICROORGANISMS USED IN THE FOOD INDUSTRY (5H). LIPIDS, CELL MEMBRANES AND THEIR INFLUENCE ON NUTRIENT ACQUISITION AND RESISTANCE TO ANTIMICROBIALS (3H). CARBOHYDRATES AS THE MAJOR ENERGY AND CARBON SOURCES FOR MICROBES IN MOST INDUSTRIAL FERMENTATION (3H). PROTEINS, ENZYME TYPES, ENZYME KINETICS (MICHAELIS-MENTEN, BRIGGS-HALDANE), ENZYME INHIBITION, AND ENZYMES OF INDUSTRIAL IMPORTANCE (6H THEORY, 2H EX.). NUCLEIC ACIDS, PLASMIDS, THE CENTRAL DOGMA OF BIOLOGY, GENE REGULATION, REGULATORY EFFECTS (CRABTREE EFFECT, CATABOLITE REPRESSION) THAT CAN INFLUENCE MICROBIAL GROWTH/PRODUCTION UNDER BIOTECHNOLOGICAL-REVELANT CONDITIONS (6H). GROWTH MEDIA FORMULATION, MICROBIAL NUTRITION AND GROWTH UNDER BATCH, FED-BATCH AND CONTINUOUS GROWTH MODES; THE IMPORTANCE OF UNDERSTANDING GROWTH KINETICS (3H AND 6H EX IN LAB). STERILIZATION (SPECIFIC DEATH RATE, DEL FACTOR) AND AERATION (OXYGEN VOLUMETRIC TRANSFER COEFFICIENT) OF GROWTH MEDIUM (3H). BIOENERGETICS AND MICROBIAL METABOLISM (ANABOLISM, CATABOLISM, ANAPLEROTIC PATHWAYS) (8H AND 2H EX.). FOOD FERMENTATION: ETHANOL AND ACETATE PRODUCTION (6H). FOOD FERMENTATION: LACTATE AND OTHER ORGANIC ACID PRODUCTION IN THE DAIRY INDUSTRY (3H). SELECTION AND GENETIC MODIFICATION OF MICROORGANISMS FOR THE USE IN THE FOOD INDUSTRY (4H THEORY). |
| Texts | |
|---|---|
| LEHNINGER – PRINCIPLES OF BIOCHEMISTRY, 4TH EDITION - PALGRAVE MACMILLAN WAITES– INDUSTRIAL MICROBIOLOGY, AN INTRODUCTION – BLACKWELL SCIENCE |
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