Gastronomic and wellness sciences, cultures and politics

Fermentation biotechnology Fermentation chemistry Bioreactors types of bioreactors, fermentation schemes, Batch, batch fed and continuous growth modes Microorganisms of interest in food processing Yeast: Biology and manipulation. Industrial production of yeast biomass, optimization and applications in the food sector. Role in the production of aromas Filamentous fungi: Biology and manipulation. Production of mycoproteins, Production and use in food processing Production by fermentation and use of food additives Organic acids: citric acid Amino acids: glutamic acid, lysin Thickeners: xanthan gum

Basic knowledge of microbiology, biochemistry and genetics

- Biotecnologie microbiche S. Donadio e G. Marino. Casa EditriceAmbrosiana.(2008) - Chimica e biotecnologia delle fermentazioni industriali. MM Bianchi. Edizioni Nuova Cultura. (2009) - Microbiologia Industriale, Matilde Manzoni. Casa Editrice Ambrosiana. ISBN 88-408-1320-9 - Lesson slides (available on the E-learning platform) - Scientific papers

Attendance of the lessons is strongly recommended,

The exam is aimed at verifying the level of knowledge and in-depth examination of the topics of the teaching program and the reasoning skills developed by the student. The evaluation is expressed in thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). The overall exam allows to verify the achievement of the objectives in terms of knowledge and skills acquired as well as communication skills. In the oral examination the property of language, the clarity of exposition and the critical capacity in face of problems in the handling of microorganisms and in industrial productions are evaluated.

It will be provided by the professor during the lessons

Classroom lectures and guided activities