Educational objectives General skills
This course aims to illustrate the characteristics of different model organisms and their use in industrial platforms, also analyzing the various improvement strategies. The course aims to identify and evaluate the appropriate choice of the model organism based on the type of biotechnological application addressed, depending on the different industrial sectors (eg food, pharmaceutical and chemical). The course includes lectures and laboratory sessions, dedicated to learning the ability to cultivate and manipulate some of the model systems treated.
Specific objectives
A) Knowledge and understanding
- Knowledge of the main organisms used in industrial platforms
- Knowledge and understanding of the main production processes based on the different cellular systems
- Knowledge and understanding of improvement strategies for obtaining products on an industrial level
B) Applying knowledge and understanding
- be able to use specific terminology
- to identify the right procedures to solve the basic questions of the use of different model systems
-practicing the strategies for the improvement of the model organisms studied
-be able to cultivate and handle the different model systems treated during the course
C) Making judgements
- acquire critical judgment skills, through the study of model systems and their use in various industrial platforms
- learning by questioning
D) Communication skills
-be able to communicate what has been learned during the oral exam
E) Learning skills
- learning the specific terminology
- be able to make the logical connections between the topics covered
- be able to identify the most relevant topics
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Educational objectives The course will address the role played by the main nutrients, proteins, lipids, carbohydrates, and minerals, as well as the interaction between food and drugs in human nutrition. It will also examine the effects that major food processing methods have on food products.
Various food safety factors will be discussed, particularly bacterial growth and the role of water activity, pH, temperature, and so on. These concepts will be applied to explain how food is processed and preserved throughout the entire food supply chain.
The main types of food and the transformations they undergo to become final products will be described, and the main analytical techniques for determining the nutrient content in foods and processed products will be illustrated.
Topics will also include shelf-life, nutritional value loss, and an overview of food legislation especially HACCP, legal definitions of food, how to assess quality, and how to read food labels. Additionally, regulatory aspects related to certifications such as geographical indications and designations of origin for foods will be briefly discussed.
Specific Objectives
A) Knowledge and Understanding
• Understanding of the chemical composition of food.
• Knowledge and comprehension of food legislation.
• Knowledge of the main food processing methods.
B) Ability to Apply Knowledge and Understanding
• Ability to use specific terminology.
• Ability to identify appropriate procedures to address contamination-related issues.
• Ability to recognize the nutritional value of proteins, fats, sugars, and minerals.
• Ability to identify the type of processing applied to a food product.
C) Independent Judgment
• Development of critical thinking skills regarding various aspects of human
nutrition.
• Learning to formulate questions for deeper understanding and further exploration
of the knowledge that has been acquired.
D) Communication Skills
• Ability to effectively communicate, during the oral examination, the knowledge
acquired.
E) Learning Skills
• Acquisition of subject-specific terminology.
• Ability to logically connect acquired knowledge.
• Identification of key topics within the subjects covered.
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