Ateneo - UPO

The course is focused on the principal biotechnology application in environmental and food fields.

Introduction to food biotechnology (Perry Johnson-Green) Food Microbiology, Edition 4 Authors: Martin Adams, Maurice O Moss, Peter McClure, RCS Environmental Microbiology (Maier and Pepper Set) by Ian L. Pepper and Charles P. Gerba

The main objective of the course is to provide the student a principal knowledge and biotechnology technique involving microorganisms in the food and environmental fields.

The student should have a good knowledge on microbiology, ecology, biochemistry and molecular biology.

The lectures wil be based on Power point slides that will be provided to the students on electronic platform. In depth knowledge will be possible by reading reviews on specific topic

The examination will be oral and aim to assess the knowledges that the student acquired on the topics developed during the course, especially on environmental microbial ecology, on the beneficial microorganisms, on the biotechnological processes related to food production.The difficulty level of the question correspondsto the programme of the course and to the book suggested in the DIR platform. The exame will have a positive results when the student will reach at least 18/30. The student should demonstrate to have understood the more relevant concepts and be able to describe correctly these concepts.

Introduction to biotechnology: definition, history of biotechnology, color classification. Biotechnology in the food and environmental fields. Fermentations and lactic acid bacteria. Bioreactors: classification and functioning of the different types of bioreactors. The production of enzymes. Examples of enzymes: amylase, prothesis, lipase. The production of amino acids, polysaccharides. Production of organic acids: citric acid and lactic acid. Single cell Protein (SCP): what they are, different types and possible uses. Microorganisms as SCP. SCP example: the quorn. Composting: definition of composting, domestic and industrial composting. The microbiology of compost and the environmental factors that influence the process. Bioremediation and pollution. Phytoremediation assisted. Wastewater treatment: principles. Activated sludge. Microorganisms and cultural heritage. Biodeterioration and bioremediation of cultural heritage.

Knowledge and understanding: acquisition of in-depth knowledge on food and environmental biotechnology. Acquisition of concepts and applications of microorganisms, acquisition of appropriate scientific language. Applied knowledge and understanding: ability to interpret the information received during the course and to understand the possible application implications. Making judgements: ability to analyze the information received during the lessons. Communication skills: improvement of scientific language, logical and clear description of issues related to food and environmental biotechnology, even for non-experts. ability to use the teaching material for a critical and reasoned study. at the end of the course it is assumed that the student knows the various biotechnological applications in the food and environmental fields.