CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION

The course in Fermentation Chemistry and Biotechnology is based on the study of strategies employed to set-up, manage and improve microbial biotechnological processes, for the industrial production of compounds.

At the end of the course, the student will be able to:

1. describe bioreactor technology, scale-up strategies, understanding the importance of metabolic pathways on process development and on metabolic engineering strategies utilized to engineer microorganisms in the context of biotechnological applications. 
2. develop capabilities for setting-up and manage an industrial fermentation process using microbial cells. More in detail they will acquire specific tools (bioreactor set-up and fermentation control, strain improvement, metabolic flux analysis and engineering, statistical analyses) in order to meet the demand of high productive and efficient industrial bioprocesses.

Teaching methods: Frontal lessons (42 hrs) 

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Information for students with disabilities and / or SLD: To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the teaching objectives and specifications needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD) of the Department of Biomedical and Biotechonological Sciences.

Classroom attendance is compulsory. The maximum limit of permitted absences is 30%, as stated in the teaching regulations of the degree course, which can be consulted on the website of the Department of Biomedical and Biotechnological Sciences (https://www.unict.it/sites/default/files/files/regolamenti_didattici_20_21/L%202_Biotecnologie.pdf). 

Prokaryotic and Eukaryotic Cells in Biotech Production. The fermenters (bioreactors).

Fermentation technologies: factors affecting microbial growth, batch fermentation, continuous fermentation, fed-batch fermentation, industrial media.

Products of primary metabolism and biomass (ethanol, organic acids, aminoacids,  enzymes and proteins)

Production of secondary metabolites (antibiotics, vitamins)

Recombinant Protein Production (enzymes, monoclonal antibody, hormones)

Food productions.

Civil and industrial wastewater treatment.

• Biotecnologie e chimica delle fermentazioni di Alberto Tagliaferri, Celeste Grande - Zanichelli - 2002

• Biotecnologie microbiche. di Stefano Donadio e G. Marino - CEA - 2008

• Chimica e biotecnologia delle fermentazioni industriali di Michele M. Bianchi - Nuova Cultura - 2009

• Fermentation Microbiology and Biotechnology, Fourth Edition - E. M. T. El-Mansi, Jens Nielsen, David Mousdale, Ross P. Carlson - CRC Press, 2018 (testo di consultazione)

Oral exam

The examination of learning may also be conducted electronically, should conditions require it.

The examination schedule is published on the Department of Biomedical and Biotechnological Sciences website (http://www.biometec.unict.it/corsi/l-2/esami). 

Describe the characteristics of fermentation processes

Secondary metabolism

Production of antibiotics