Microbial biotechnologies for the agri-food industry

Course objectives

The course aims to provide students with advanced theoretical and practical knowledge in the field of microbial biotechnologies applied to the food industry, with particular emphasis on innovation, sustainability, and the valorization of agri-food supply chains. Students will acquire: - Advanced skills in the use of traditional and innovative biotechnologies for the production and quality improvement of fermented foods in the following sectors: dairy; enology (wine, beer, sparkling wines); leavened bakery products; fermented vegetables; fermented meats; and functional foods with high nutritional and health value. - The ability to develop and manage biotechnological processes for the valorization of surplus and by-products from agri-food supply chains, aimed at creating new sustainable and innovative food products, reducing waste, and promoting a circular economy. - Practical and operational expertise in biotechnology laboratories, through experimental activities focused on the use of selected starter cultures and the design, management, and control of fermentation processes at both laboratory and pilot scale.

Channel 1
CARLO GIUSEPPE RIZZELLO Lecturers' profile

Program - Frequency - Exams

Course program
• Traditional and innovative food biotechnologies: Dairy sector Enology sector (beer, wine, sparkling wines) Leavened bakery products sector Fermented vegetables sector Fermented meats sector Functional foods • Innovative biotechnologies for the valorization of agri-food chain surpluses for food purposes Laboratory Management of selected starter cultures Management of fermentation processes at laboratory and pilot scale
Prerequisites
Principles of Biochemistry and General Microbiology
Books
- Microbiology and Technology of Fermented Foods di Robert W. Hutkins, IFT press
Exam mode
The final exam, consists of an oral test on the topics of the course. Marks are out of 30. For the final exam, the oral test aims at evaluating the knowledge and skills obtained during the course. For students enrolled in the academic year of the course, there is a written exemption test related to the topics of lessons and exercises conducted in the period preceding the test (about half the program). Examination is overcome if the student shows at least sufficient preparation, a level of knowledge appropriate to the minimum level of requirements, sufficient mastery of acceptable subject matter and language, and ability to analyse problems and structure of the arguments. The positive outcomes of the exemption test contributes to the final evaluation and has the validity of an academic year. For students eligible for exoneration, the final oral exam will only cover the topics of lessons and exercises carried out during the period following the exemption test. In this case, the assessment of the final exam is expressed as the mean between the mark of the exemption and the final tests. For foreign students the exam can be done in English.
  • Lesson code10620503
  • Academic year2025/2026
  • CourseBiotechnology and Genomic for Industry and Environment
  • CurriculumSingle curriculum
  • Year1st year
  • Semester2nd semester
  • SSDAGR/16
  • CFU6