Ateneo - UPO

The course aims to provide knowledge of microorganisms and the technologies used in food production processes. Special attention will be paid to fermented foods, microorganisms involved in transformative and extractive fermentations, functional foods, and the production of food additives obtained through the use of microorganisms.

Gigliotti, Verga- Biotecnologie alimentari - Ed. PICCIN Cocolin, Gobetti, Neviani - Microbiologia alimentare applicata - Zanichelli Germano Mucchetti , Erasmo Neviani- Tecnologia casearia - CEA

The course aims to provide fundamental knowledge of food microbiology and the main biotechnological applications of microorganisms in food production. Particular attention will be paid to food-related microorganisms, fermentation processes, and the quality and shelf life of food products.

General microbiology, biochemistry, mycology

The course will be delivered through lectures supported by slides presented in class and made available to students. In addition, videos featuring experts in the field will be used to provide further insights into the topics covered.

Students with disabilities, Specific Learning Disabilities (SLD) or Special Educational Needs (SEN) can request specific services and tools dedicated to them by contacting the Career Development and Coordination and Student Services Staff and by consulting the dedicated page on the University website: https://uniupo.it/it/servizi/servizi-studenti- disabili-e-dsa. Students with disabilities, SLD, or SSEN, once they have contacted the University Staff, can contact the professor in charge of the course regarding the specific exam methods, regarding educational aspects.

Oral exam

Introduction to food microbiology and biotechnologies. Lactic, acetic, and propionic bacteria: general characteristics, taxonomy, metabolism. Fermentations. Yeasts. Other microorganisms involved in food production. Starters. Fermentation equipment. Bioreactors and how they work. Continuous and batch fermentations. Upstream and downstream operations. Amino acid production: glutamate, aspartate, lysine, and proline. Polysaccharide production: xanthan, gellan gum, curdlan. Citric acid production. Single Cell Proteins (SCP): definition, advantages and disadvantages. Microorganisms as SCP. Examples of SCP. Bread and baked products: classification, raw materials. Gluten: formation and role in doughs. Chemical and biological leavening. Everyday bread (alcoholic fermentation) and sourdough bread (alcoholic and lactic fermentation). Interaction between yeasts and lactobacilli in sourdough bread production. Vinegar: legislation, raw materials. Acetic acid bacteria and acetification. Vinegar spoilage. Balsamic vinegar and other types. Cured meats: classification, definition, and processing. Microflora involved in transformation: role of microorganisms. Salami fermentation. Cheese: definition and types. Raw material: milk and its properties. Production scheme of raw, semi-cooked, and cooked cheese. Selection and use of starters for cheese production. Wine: legislation, history, and definition. Natural fermentation and fermentation guided by starters. Sparkling wine production using different methods. Cocoa, coffee, tea: history and definition, biotechnological processes. Fermented foods. Beer: history, raw materials, and processing steps. Spontaneous fermentation.

Knowledge and understanding: Acquisition of in-depth knowledge of microbiology and food biotechnology. Acquisition of the concepts and applications of microorganisms, acquisition of appropriate scientific language. Applied knowledge and understanding: Ability to interpret the information received during the course and understand its potential applications. Independent judgment: Ability to analyze the information received during lectures. Communication skills: Improvement of scientific language, logical and clear descriptions of issues related to food biotechnology, even to non-specialists. Ability to use the teaching materials for critical and reasoned study. By the end of the course, students are expected to understand the basics of biotechnological processes of major food products.