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119929 - Food biotechnology

DAFNE - Plant Biotechnology for Food and Global Health

Course held in a.y.


Course objectives

According with the training objectives of the Master's Degree in Agri-Food Biotechnology, the aim of the course is to deep the student's knowledge about industrial biotechnology for food processing, by providing articulated and systematic skills on the industrial use of microorganisms and enzymes useful in different food sectors. Moreover, the course aims to provide: • the suitable ability to manage the interaction between agro-food raw materials and the related biotechnological processes, both traditional and innovative, in order to implement the quality and sustainability of the finished product; • the tools to control and to regulate the biotechnological process, defining opportunities and constraints, in order to achieve the quality characteristics sought in the food product.





Course syllabus

- Introduction – market of food enzymes and starter cultures; EU regulations
- Microbial biomasses and industrial starter cultures production
- Primary and secondary metabolites
- Complex products
- Enzymatic catalysis
- Biotechnological applications to the agri-food chains of: Bread and bakery products; Malt and beer; Still and sparkling wines; milk, cereals, legumes and dried fruit based fermented foods; Coffee; Cocoa.

Texts and materials

- Lecture notes
- Advances in Food Biotechnology, Wiley
- Fundamentals of Food Biotechnology, 2nd Edition, Wiley
- Food Biotechnology, Springer
- Biotecnologie alimentari, Piccin

Instruction mode

The lessons will be both theoretical and practical and will favor the active participation so that students can acquire and apply, with advanced and specialized skills, the management of industrial use of food microorganism and enzyme and, at the same time, be able to carry out self-learning activities in the classroom and in the laboratory. Through this approach, teaching also intend to perfect the mastery of the theoretical and critical tools necessary for the analysis and interpretation of the operational specificities in different food processes.



Methods of assessment

Ongoing tests: multiple choice test;
Final exam: oral discussion on different topics
The determination of the final grade will take into account: the level of knowledge of the contents demonstrated (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply theoretical concepts (fair, good, well-established), the ability to analyze , of synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity for critical sense and formulation of judgments (sufficient, good, excellent), of the mastery of expression (lack of exposition, simple, clear and correct, safe and correct).

    Ilaria Benucci

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