Ateneo - UPO

The course aims to provide fundamental knowledge regarding: the definition of biotechnology applied to the pharmaceutical and nutraceutical-food sectors; the selection and use of starter microorganisms and probiotics in fermentation processes and nutraceutical-food formulations; fermentations of pharmaceutical and food interest, including precision fermentation; the use of free or immobilized enzymes; the production and isolation of biometabolites via fermentation and recombinant biotechnology; and the definition of MOGMs and GMOs, including the underlying European regulatory framework.

Slides used in the course, provided by the Teacher.
Food Biotechnology
BIOTECNOLOGIE ALIMENTARI, Gigliotti-Verga; Piccin Editore
BIOTECNOLOGIE FARMACEUTICHE, Crommelin DJ, Zanichelli Editore
COMPENDIO DI BIOTECNOLOGIE FARMACEUTICHE, ML Calabrò, EDISES.
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.

The primary objective of the course is to consolidate knowledge previously acquired in the pharmaceutical and food sectors through specialized coursework, adopting a critical and applied approach to examine specific case studies regarding the bioproduction of molecules and ingredients of interest. More specifically, the course aims to provide Pharmaceutical Biotechnology students with fundamental knowledge of biotechnological applications in the pharmaceutical and nutraceutical-food sectors, covering various bioproduction approaches (enzymatic, fermentation-based, and recombinant) and placing particular emphasis on process sustainability.
The ultimate goal is to provide interdisciplinary skills that illustrate—through case studies—the utility of biotechnology in both research and applied production contexts.

Prior knowledge of organic chemistry, biochemistry, genetics, molecular biology, and microbiology applied to the pharmaceutical sector is recommended.

The teaching method involves lectures on key topics in the field, complemented by discussions of specific case studies. These case study discussions aim to foster a critical understanding of the subject matter, enabling students to independently apply the concepts they have learned. Additional "flipped classroom" sessions may also be scheduled, involving the assignment of specific materials for subsequent in-class discussion.

Considering the complexity of the theme as well as the high interest of industry (or regulatory board) towards this field, the teacher will try to discuss deeply the case studies, discussing the most critical sides of the themes in an interactive way with the class. Questions or suggestions by the students will be welcomed, in order to deeply discuss together the case studies. The course takes time to study in addition to the lessons, in order to improve the capacity to manage this field deepening the topics. Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

A single written exam covers this module alongside the others in the "Advanced Biopharmaceutical Applications" course. Questions for the "Pharmaceutical and Food Biotechnology" module will focus on topics covered during the course and will require a personal, critical, and interdisciplinary discussion. Maximum score: 8 points. The exam consists of two multiple-choice questions (1 point each) and two open-ended questions (3 points each). The total score achieved will be averaged with the grades from the course's other modules. Incorrect answers will not be factored into the evaluation. Should it be necessary to verify the student's knowledge, an oral session may be held to supplement the written exam.

Definition and classification of biotechnologies in the pharmaceutical, food, and nutraceutical-food sectors. Microorganisms as cellular "factories": characteristics and selection of the most high-performing biological system. "Beneficial" microorganisms in the food sector (microbial starter cultures) and the pharmaceutical-food sector (probiotic microorganisms); classification of fermentation processes. Bacteriocins. Bioreactors for pharmaceutical-food applications (overview). Preparation of culture media; overview of bacterial kinetics applied to fermentation. Downstream processing: purification, isolation, concentration, and product formulation; application examples. Production of "sustainable" biomass of pharmaceutical and food interest: case studies. Microbial fermentation and bioproducts of pharmaceutical and food interest (case studies: alcohols, organic acids, amino acids, carbohydrates, prebiotic oligosaccharides, lipids, bioactive peptides, vitamins, antibiotics, other bioactive secondary metabolites of pharmaceutical interest, colorants, flavorings). Enzymes, enzyme immobilization, and application examples. Recombinant biotechnologies in the pharmaceutical-food sector: MOGMs (Microorganisms Obtained through Genetic Modification) and GMOs. Precision fermentation. Innovative analytical biotechnologies and molecular techniques (overview: probes, innovative analysis techniques, micro- and nano-sensors applied to food safety and the analysis of contaminants/residues). Integration of the gender dimension: educational approaches will be employed to ensure equal benefits for women and men in all actions and activities and to eliminate gender inequalities, including through the use of practical examples and selected case studies.

By the end of the course, students will be required to demonstrate that they have acquired specific knowledge regarding the application of biotechnology in the pharmaceutical and nutraceutical-food sectors. They will also be familiar with the regulatory framework governing GMOs. Finally, students will be able to apply a critical, interdisciplinary approach to designing research or production projects for biometabolites or ingredients of interest. The knowledge acquired will facilitate effective teamwork with engineers, industrial chemists, molecular biologists, and food technologists working in the pharmaceutical and food industries.