Ateneo - UPO

- Food biotechnology: an introduction. Characteristics of microorganisms useful in biotechnology: the cell as “ molecular factory”. Fermentations in food area. Virtuous microorganisms and “microbial starters”. Prebiotic, probiotics, synbiotics and postbiotics. Fermented foods. Industrial microbiology: classification of fermentations and characteristics. Bioreactors and downstream processes.Microbial kinetics (basic). Enzymes and cells immobilization. Biomasses, Single Cell Proteins (SCP). Examples of primary and secondary metabolites: alcohols, sweeteners, gums, organic acids, amino acids, flavorings pigments. Examples of bio-conversions and bio-remediations (overview). Enzymes: classification, production and examples of applications. Recombinant technology in food area: MGMOs e GMOs. Regulatory framework (overview). Analytical biotechnology: overview - Web resources.

Material prepared from the Teacher (slides copies);
Fundamentals of Food Biotechnology, 2nd Edition. 150 Euro
Byong H. Lee
ISBN: 978-1-118-38491-6 December 2014 Wiley-Blackwell 544 Pages

The class related to food biotechnologies, provides the students with the basic knowledge in the field of biotechnology in the food industry (molecular biology bases; virtuous microorganisms and microbial starter, fermentation, bio-production and recovery of bio-products used in food, nutraceutical and pharmaceutical industries; production of flavourings and additives through biotechnology, food enzymes and applications; recombinant biotechnology, GMO and GMO; notes on the regulatory field). The study of these topics should enable the student to understand the main approaches to producing molecules, ingredients, and foods via fermentation and/or bioreactor production, including the concepts of "novel foods" and "precision fermentation."
The knowledge will complete the skills in the "Food Science" field related to the other disciplines activated in the Degree Course, providing useful tools to understand the value of the foods derived from the application of these technologies.

We recommend the acquisition of specific knowledge on chemistry from the courses of Organic Chemistry, Biochemistry and Food chemistry module, of fundamental importance for the understanding of the lessons of this course.

The teaching method involves lectures delivered by the instructor, complemented by the discussion of specific case studies. Classes will be held in person; attendance will be tracked using EasyBadge to verify compliance with the minimum number of hours required by the regulations.

This module aims to round out the food-related knowledge required for biologists to manage issues concerning food, nutrition, and nutraceuticals. This includes quality and safety control (understanding food matrices for analytical purposes), the biotechnological monitoring of bioactive ingredients and food products, and their application in dietary regimens. Students will also gain practical experience in handling enzymes, microorganisms, and fermentation systems for the production (at both pilot and scale-up levels) of bioproducts relevant to the food industry. Students with disabilities, Specific Learning Disorders (SLD), or Special Educational Needs (SEN) may request specific support services and tools by contacting the Student Career Development and Coordination Office and consulting the dedicated page on the University website: https://uniupo.it/it/servizi/servizi-studenti-disabili-e-dsa

The scheduled exam is a written test held in person. Specifically, questions will cover the course's three modules in an integrated manner, with the evaluation taking into account the ECTS (CFU) weight of each module. The questions aim to assess knowledge of the various topics (food chemistry, food biotechnology, and food technology). The assessment evaluates fundamental knowledge of food structure and the ability to critically understand both the preservation and processing techniques best suited for producing high-quality foods and the biotechnological approaches aimed at the transformation, valorization, and production of ingredients and "functional" foods, as well as their role in a varied diet. The exam also includes the identification of one or more molecular structures covered during the course (a list of reference structures will be provided to students). More precisely, the written test consists of multiple-choice questions (worth 0.5 or 1 point each, depending on difficulty, for correct answers; no points are deducted for incorrect answers) and one or more "open-ended" questions (worth 4 to 6 points each, depending on difficulty). A passing grade is achieved with a score of 18/30. Should the need arise or if there are doubts regarding the students' understanding of the topics, the instructors may request a further oral discussion of the subject matter during the same exam session.

History and significance of food biotechnology. Molecules and macromolecules of biotechnological interest. Characteristics of microorganisms (prokaryotes and eukaryotes). Transcription, translation, and gene regulation (overview). The cell as a “molecular factory.” Food fermentations: alcoholic, homo- and hetero-lactic, malolactic, propionic, acetic, butyric and isobutyric, and citric. Beneficial microorganisms and starter cultures in food production. Fungi of food interest (filamentous fungi, yeasts, cultivated and wild edible mushrooms). Lactic acid bacteria and bifidobacteria. Prebiotics, probiotics, synbiotics and postbiotics. Bacteriocins: characteristics and classification. Cyanobacteria and microalgae; production of biomass and pigments. Industrial fermentation: classification (continuous and batch). Fermentation plant design; bioreactors and applications. Fermentation control parameters. Bacterial kinetics (overview). Enzyme and cell immobilization; applications. Unit operations (recovery, separation, purification): downstream processing. Biomass, Single Cell Protein (SCP); red yeast rice, Pruteen, Quorn. Examples of primary and secondary metabolites of food interest (via fermentation or recombinant technology). Examples of bioconversion and bioremediation in the food sector (overview). Enzymes: significance and production; enzyme classification. Examples of enzymatic applications in the food sector. Recombinant food biotechnology: Genetically Modified Microorganisms (GMMs)—e.g., r-chymosin and r-BGH. Plant biotechnology: manipulation and transformation techniques. Genetically Modified Organisms (GMOs) in food. Animal biotechnology (cloning, salmonids, mammals, other applications). Relevant national and international regulations (overview). Biotechnologies in food analysis (overview). Relevant web resources. Integration of the gender dimension: teaching approaches will be employed to ensure equal benefits for women and men across all actions and activities and to eliminate gender inequalities, including through the use of practical examples and selected case studies.

Students must demonstrate an understanding of the fundamentals regarding the application of first- and second-generation biotechnologies to food production models, while exhibiting a high level of technical-scientific communication skills and command of terminology. Specifically, students must demonstrate knowledge of biotechnology-related production techniques and the associated regulatory framework, as well as the ability to select the most appropriate technique for managing a practical scenario (whether at the laboratory scale or the industrial scale—in the latter case, as part of an interdisciplinary technical-scientific team). Finally, students must demonstrate the ability to integrate the knowledge acquired in this module with that of other course modules within an interdisciplinary context.