FOOD HYGIENE AND INDUSTRIAL MICROBIOOGY 2
Learning outcomes of the course unit
The course explores the industrial use of microorganisms through the technology of industrial fermentation processes. During lessons the student will improve his knowledge studying and discussing practical and theoretical "study cases" concerning the main topics of the lessons
The final goal of this course is to give students intellectual tools in order to judge and comprehend the main topics of food industrial microbiology.
Through the lectures held during the course, the student will acquire the methods and knowledge necessary to describe the industrial fermentation systems of the food industry. The student will learn the structure of the principles of industrial and food microbiology, in terms of organization and management of the industrial process, from raw material to product.
Through the practical exercises on some topics of the program, students will learn how to apply the acquired knowledge in a context that simulates the industrial reality through discussion of specific cases. The student will apply the acquired knowledge to the understanding and management of a production process, starting from the understanding of the microbiological elements characteristic of the process. The final goals will be able to evaluate, also through feasibility studies, the roles of the microorganisms involved in food industries also in term of their “technological” performance, in order to obtain safety, quality and profitability of the production process.
Students must be able to understand and critically evaluate the meaning, the technological role and the potential innovative applications of the microorganisms characteristic of food processes and of the industrial microbiology applications. Using the acquired knowledge in microbiology, the student will be able to analyze existing processes and plants, evaluating their performance, adequacy and possible improvements both in terms of performance and safety and quality.
Through the lectures and the discussion with the teacher, the student will acquire the specific vocabulary related to the food and industrial microbiology sector. It is expected that, at the end of the course, the student is able to transmit, in oral and written form (also with the help of informatics systems), the main contents of the course.
The student who has attended the course must be able to deepen their knowledge of microbiology of the food industry and industrial microbiology through the independent consultation of specialized texts.
No prerequisites are required. The topic of the iMod 1 will be the basic microbiology necessary to face the course.
Course contents summary
Use of industrial microorganisms
Principles of fermentation technology (batch cultures, cultures Feedbatch, Continuous cultures)
Industrial processes and products (upstream, fermentation, downstream)
Design of fermenter (instrument and control)
• Production of biomass
• Production of metabolites (citric acid, amino acids, antibiotics, enzymes ....)
• Phases of an industrial bioprocess
• Up stream, process stream down
• The fermenter and controls
• Pilot fermenter and industrial fermentation
• Batch Fermentation
• Fermentation in fed-batch
• Continuous Fermentation
• Monod equation and management of fermentation processes
• Scaling up of fermentation processes
• Modelling the industrial fermentation processes
Notes and slides from Prof. Neviani
The teaching will be carried out through frontal lessons using slides that represent teaching material made also available online in pdf format for students. The course will also be joined by lessons about methods of laboratory analysis regarding the protocol most commonly used for counting of microorganisms
Assessment methods and criteria
At the end of each part of the course during the course there are periodic
lectures dedicated to classroom discussion with the students aimed at
verifying the learning status.
The final learning check will be carried out through a single written exam
(for both module 1 and 2 of the integrated course), 1,5 h long, organized
in open questions (5). Questions will be aimed to verify the
comprehension of the main themes presented during the two courses.
Each question will be evaluated in 30ths and the average of the votes in
the applications will constitute the final grade. The threshold of
sufficiency will be reached if the average achieved will be equal to or
higher than eighteen thirty. If it is not possible to take written exams in
person, the student's preparation will be verified through an oral exam in
remote mode (teams).