MICROBIAL RESOURCES AND TECHNOLOGIES FOR FOOD SYSTEMS INNOVATION

Module MICROBIAL ECOLOGY OF COMPLEX ECOSYSTEMS

The course aims to provide theoretical and practical skills related to the role of microorganisms in natural and artificial ecosystems with particular focus to biogeochemical cycles, fermentation processes, and the microbial production of food ingredients and additives.

At the end of the course, the student should develop Knowledge, make judgments, and communicate as follows: 

Knowledge and understanding - (Dublin 1)

At the end of the course, the student must demonstrate knowledge and understanding of the main contents of the course.

How is it verified? Oral exam.

Applying knowledge and understanding - (Dublin 2)

At the end of the course, the student must demonstrate that he is able to design a fermented food and implement the resolution of any problems that may stop fermentation. It will also have to be able to evaluate and interpret experimental and literature data.

How is it verified? Oral exam.

Autonomy of judgment - (Dublin 3) 

At the end of the course, the student must be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.

How is it verified? Oral exam after illustration of a scientific publication

Communication skills - (Dublin 4) 

At the end of the course, the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication and that he is able to present a paper to his/her colleagues.

How is it verified? Production of a short paper in PowerPoint format that summarizes a scientific article.

Lifelong learning skills - (Dublin 5)

At the end of the course, the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course for their professional context, in a legally, ethically, and scientifically correct framework.

How is it verified? In part, with an oral interview. 

Frontal lectures (14 hours) and laboratory (15 hours).

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

Information for students with disabilities and/or SLD: To guarantee equal opportunities and compliance with the laws in force, interested students can ask for a personal interview to plan 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 Biotechnological Sciences.

Skills concerning microbiology, biogeochemical cycles, and fermentation processes.

According to the CdS guidelines.

Brief introduction. Conventional biotechnologies of the food industry: definition and classification. Fermenters: structure and applications. The microbial production of food ingredients and additives. Starters and enzymes in the food industry.

The exam will be oral to test the reasoning ability and the skills to connect the acquired knowledge.

Definition and classification of biotechnology. Fermenters. Food ingredients and additives of microbial origin. Role and use of starters and enzymes.