INDUSTRIAL MICROBIOLOGY
ACCADEMIC YEAR2009/2010
COD. 04221
dati insegnamento:
DEGREE: SCIENZE E TECNOLOGIE ALIMENTARI
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
LECTURERS:
ACADEMIC YEAR: 2009/2010
YEAR OF STUDY: 3
SEMESTER: First semester
NUMBER OF CREDITS: 5
UNIT COORDINATOR: NEVIANI Erasmo
CONTACT HOURS: 40
Learning outcomes of the course unit
The aim of the course is to provide a basic principles of Industrial utilisation of microorganism and basic fermentation technology
Course contents summary
Basic principles of fermentation technology
Industrial utilization of microporganism (Batch culture, Feedbatch culture, Continuos colture)
Industrial fermentation processes (upstream, fermentation, downstream; scale up)
Design of fermenter(instrumentation and controls)
Microbial growth kinetics (Monod equation)
Proces Modellization
Recommended readings
Principles of Fermentation Technology ; Stanbury P.F. and Whitaker A. - Pergamon Press New York
Industrial Microbiology: an introduction; Waites M.J., Morgan N.L., Rockey J.S., Higton G.- Blackwell Science Inc USA -2001
Teaching methods
