Ateneo - UPO

Module I, Part "Food Biotechnology":
- Food biotechnology: introduction and significance
- Characteristics of microorganisms useful in biotechnology; the cell as a "molecular factory"
- Fermentation processes of interest to the food industry
- Beneficial microorganisms and the concept of "microbial starters"
- Prebiotics, probiotics, synbiotics, and postbiotics
- Fermented foods
- Industrial fermentation: classification and characteristics
- Fermentation plants: bioreactors and downstream processing; fermentation control parameters
- Fermentation reaction kinetics
- Enzyme and cell immobilization
- Biomass and Single-Cell Proteins (SCP)
- Examples of primary and secondary metabolites of food interest obtained via fermentation or recombinant technology: alcohols, sweeteners, neutral polysaccharides, organic acids, amino acids, flavorings, pigments
- Examples of bioconversion and bioremediation in the food sector (overview)
- Enzymes: significance, production, and applications
- Second-generation food biotechnology: recombinant DNA; MOGMs (Microorganisms Obtained via Genetic Modification) and GMOs
- Relevant national and international regulations (overview)
- Overview of analytical biotechnology
- Useful web resources in the field of biotechnology

Module I, Part "Quality Control (with laboratory)":
- Analytical methods for determining parameters listed on food product nutritional labels
- Official analytical methods for regulated food matrices such as: drinking water, wine, milk, olive oil, milled grain products, and pasta
- Instrumental analysis applied to food products, such as electrophoresis, GC-MS, HPLC-MS, and isotope ratio analysis - Laboratory exercises involving the analysis of wine, honey, fermented milk, and oil.

Slides used in the course, provided by the Teacher.
Food Biotechnology “BIOTECNOLOGIE ALIMENTARI”, Gigliotti- Verga; Piccin Editore Industrial microbiology and fermentations
CHIMICA DELLE FERMENTAZIONI E MICROBIOLOGIA INDUSTRIALE, Marzona, II Edizione. PICCIN Editore.
Applied Biotechnologies: BIOTECNOLOGIE DI BASE, Colin Ratledge, Bjørn Kristiansen; Zanichelli Editore
Deep insights in biotechnology: BIOTECNOLOGIA MOLECOLARE, Glick, Pasternak; Zanichelli Editore.

Quality Control with laboratory:
ANALISI DEI PRODOTTI ALIMENTARI, Cabras, Tuberoso, Ed. Piccin, Padova, 2014.
For laboratory activities, handouts will be provided by the teacher.