Alessandra PROCENTESE | INDUSTRIAL MICROBIOLOGY

cod. 0622800021

INDUSTRIAL MICROBIOLOGY

	0622800021
	DEPARTMENT OF INDUSTRIAL ENGINEERING
	EQF7
	FOOD ENGINEERING
	2024/2025

PERCORSO COMUNE

	OBBLIGATORIO
	YEAR OF COURSE 1
	YEAR OF DIDACTIC SYSTEM 2024
	SPRING SEMESTER

TEACHING UNITS

SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
CHIM/11	5	50	LESSONS	SUPPLEMENTARY COMPULSORY SUBJECTS
CHIM/11	1	10	EXERCISES	SUPPLEMENTARY COMPULSORY SUBJECTS

	Objectives
	The student will acquire knowledge and understanding related to: enzyme catalysis (Michaelis and Menten Model, KM and Kcat values, competitive and non-competitive inhibition, immobilization techniques, enzymes of industrial interest); cellular structure (prokaryotes, eukaryotes, cell membrane, transport systems, microorganisms of industrial interest); cellular metabolism (lactic and alcoholic fermentation, respiration, glycolysis, Krebs cycle, oxidative phosphorylation, Pentose phosphate pathway, ATP production); cultivation systems (batch, continuous, fed-batch); biorefinery concept (biomass pretreatment and enzymatic hydrolysis), analytical methods (microscopy and chromatography). 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 enzymatic kinetic parameters by graphic method. Making judgments - engineering practice: Ability to optimize a bioprocess by taking into account the microorganism involved. Determination of kinetic constants of microbial reaction. 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.

The student will acquire knowledge and understanding related to: enzyme catalysis (Michaelis and Menten Model, KM and Kcat values, competitive and non-competitive inhibition, immobilization techniques, enzymes of industrial interest); cellular structure (prokaryotes, eukaryotes, cell membrane, transport systems, microorganisms of industrial interest); cellular metabolism (lactic and alcoholic fermentation, respiration, glycolysis, Krebs cycle, oxidative phosphorylation, Pentose phosphate pathway, ATP production); cultivation systems (batch, continuous, fed-batch); biorefinery concept (biomass pretreatment and enzymatic hydrolysis), analytical methods (microscopy and chromatography).
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 enzymatic kinetic parameters by graphic method.
Making judgments - engineering practice:
Ability to optimize a bioprocess by taking into account the microorganism involved. Determination of kinetic constants of microbial reaction.
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
	THE EXAM DOESN'T REQUIRE PREVIOUS COMPLETION OF MANDATORY EXAMS

	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).

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.

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.

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

BETA VERSION Data source ESSE3 [Ultima Sincronizzazione: 2024-11-18]

Alessandra PROCENTESE | INDUSTRIAL MICROBIOLOGY