INDUSTRIAL MICROBIOLOGY

International Teaching INDUSTRIAL MICROBIOLOGY

0622800021
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2021/2022



OBBLIGATORIO
YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
SECONDO SEMESTRE
CFUHOURSACTIVITY
660LESSONS
Objectives
KNOWLEDGE AND UNDERSTANDING:
AFTER A BRIEF INTRODUCTION ON INDUSTRIAL MICROBIOLOGY, THIS COURSE HAS THE OBJECTIVE TO PROVIDE STUDENTS WITH DETAILED KNOWLEDGE ON THE PHYSIOLOGY OF MICROBES AND HOW IT INFLUENCES THE DESIGN OF A BIOPROCESS. THE TEACHING DETAILS THE MOST IMPORTANT ASPECTS OF MICROBIAL PHYSIOLOGY THAT MUST BE CONSIDERED FOR THE OPTIMIZATION OF A PRODUCTION PROCESS, INCLUDING ENZYMATIC TRANSFORMATIONS. THE WELL-CHARACTERIZED PRODUCTION OF ETHANOL AND LACTATE IN THE BEVERAGE AND DAIRY INDUSTRIES RESPECTIVELY, WILL BE USED AS EXAMPLE OF HOW THE DETAILED KNOWLEDGE OF MICROBIAL PHYSIOLOGY HELPS OPTIMIZING PRODUCTION PROCESSES.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS
ABILITY TO IDENTIFY, FORMULATE AND SOLVE PROBLEMS REGARDING ENZYME KINETICS AND ADDRESS THE METABOLIC ISSUES UNDERLYING A PECULIAR TYPE OF INDUSTRIAL PRODUCTION AND, THEREFORE, THE TYPE OF CULTIVATION SYSTEM TO BE USED.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN
KNOWLEDGE OF THE SYSTEM VARIABLES INFLUENCING FERMENTATIONS OR UPSTREAM/DOWNSTREAM PROCESSES. IDENTIFICATION OF MOST SUITABLE PRODUCTION METHOD AND PROBLEMS THAT MIGHT BE ASSOCIATED WITH PRODUCTION SCALE UP.

MAKING JUDGMENTS - ENGINEERING PRACTICE:
ABILITY TO DETERMINE THE FACTORS THAT INFLUENCE MICROBIAL OR ENZYMATIC ACTIVITY. DETERMINATION OF KINETIC CONSTANTS OF AN ENZYMATIC AND MICROBIAL REACTION. ABILITY TO DETERMINE THE VOLUMETRIC TRANSFER COEFFICIENT OF OXYGEN IN AN AERATED SYSTEM.

COMMUNICATION SKILLS – TRANSVERSAL SKILLS:
KNOWLEDGE OF THE TERMINOLOGY USED IN THE INDUSTRIAL FOOD MICROBIOLOGY FIELD.

LEARNING SKILLS – TRANSVERSAL SKILLS:
ACQUISITION OF THE ABILITY TO APPLY THE KNOWLEDGE ACQUIRED IN THIS COURSE IN OTHER CONTEXTS AND TO COMPLEMENT THE COURSE WITH INFORMATION FROM OTHER SOURCES SUCH AS THE PRIMARY LITERATURE.
Prerequisites
THE STUDENTS MUST HAVE A BASIC KNOWLEDGE OF GENERAL AND ORGANIC CHEMISTRY.
Contents
INTRODUCTION TO INDUSTRIAL FOOD MICROBIOLOGY. DESCRIPTION OF THE DEFINING CHARACTERISTICS OF THE MOST WIDELY USED MICROORGANISMS USED IN THE FOOD INDUSTRY (5H).

LIPIDS, CELL MEMBRANES AND THEIR INFLUENCE ON NUTRIENT ACQUISITION AND RESISTANCE TO ANTIMICROBIALS (3H).

CARBOHYDRATES AS THE MAJOR ENERGY AND CARBON SOURCES FOR MICROBES IN MOST INDUSTRIAL FERMENTATION (3H).

PROTEINS, ENZYME TYPES, ENZYME KINETICS (MICHAELIS-MENTEN, BRIGGS-HALDANE), ENZYME INHIBITION, AND ENZYMES OF INDUSTRIAL IMPORTANCE (6H THEORY, 2H EX.).

NUCLEIC ACIDS, PLASMIDS, THE CENTRAL DOGMA OF BIOLOGY, GENE REGULATION, REGULATORY EFFECTS (CRABTREE EFFECT, CATABOLITE REPRESSION) THAT CAN INFLUENCE MICROBIAL GROWTH/PRODUCTION UNDER BIOTECHNOLOGICAL-REVELANT CONDITIONS (6H).

GROWTH MEDIA FORMULATION, MICROBIAL NUTRITION AND GROWTH UNDER BATCH, FED-BATCH AND CONTINUOUS GROWTH MODES; THE IMPORTANCE OF UNDERSTANDING GROWTH KINETICS (3H AND 6H EX IN LAB).

STERILIZATION (SPECIFIC DEATH RATE, DEL FACTOR) AND AERATION (OXYGEN VOLUMETRIC TRANSFER COEFFICIENT) OF GROWTH MEDIUM (3H).

BIOENERGETICS AND MICROBIAL METABOLISM (ANABOLISM, CATABOLISM, ANAPLEROTIC PATHWAYS) (8H AND 2H EX.).

FOOD FERMENTATION: ETHANOL AND ACETATE PRODUCTION (6H).

FOOD FERMENTATION: LACTATE AND OTHER ORGANIC ACID PRODUCTION IN THE DAIRY INDUSTRY (3H).

SELECTION AND GENETIC MODIFICATION OF MICROORGANISMS FOR THE USE IN THE FOOD INDUSTRY (4H THEORY).
Teaching Methods
THE TEACHING WILL BE PROVIDED OVER 60 HOURS, OF WHICH 50 WILL BE LECTURES, 4 WILL BE GUIDED EXERCISES IN THE CLASS ROOM, AND 6H WILL BE GUIDED EXERCISES IN THE LAB. THE LECTURES WILL COVER ALL THE TOPICS INDICATED IN THE CONTENT SECTIONS. THE GUIDED EXERCISES IN THE LAB WILL PROVIDE THE STUDENTS WITH THE OPPORTUNITY TO BETTER UNDERSTAND I) THE TOPIC DEVELOPED IN CLASS AND II) THE REALITIES AND REQUIREMENTS OF WORKING WITH LIVE ORGANISMS. ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED.
Verification of learning
THE ACHIEVEMENT OF THE LEARNING OBJECTIVES WILL BE ASSESSED BY A 30-40MIN ORAL EXAMINATION OF THE STUDENT. TYPICALLY, THE EXAMINATION STARTS WITH A GENERAL QUESTION ON ONE OF THE TOPICS COVERED BY THE COURSE (E.G. MICROBIAL METABOLISM, ENZYMES, INDUSTRIALLY RELEVANT ORGANISMS). THIS PROVIDES THE STUDENT WITH THE POSSIBILITY TO DEMONSTRATE HIS/HER KNOWLEDGE AS WELL AS THE CAPACITY TO ORGANISE AND CONVEY COMPLEX INFORMATION. THE SUBSEQUENT DISCUSSION ENABLES TO ASCERTAIN THE LEVEL OF UNDERSTANDING OF THE TOPIC. THE FINAL MARK IS GIVEN OUT OF 30 POINTS. A PASS MARK IS REACHED IF THE STUDENT ANSWERS CORRECTLY TO MOST (70%) QUESTIONS ABOUT THE BASIC CONCEPTS OF THIS COURSE. EXCELLENCE (30 E LODE) IS ATTAINED WHEN THE STUDENT DEMONSTRATES THE CAPACITY TO INTERPRET DATA MAKING CONNECTIONS THAT HAVEN'T BEEN DIRECTLY DISCUSSED DURING THE COURSE.
Texts
LEHNINGER – PRINCIPLES OF BIOCHEMISTRY, 4TH EDITION - PALGRAVE MACMILLAN
WAITES– INDUSTRIAL MICROBIOLOGY, AN INTRODUCTION – BLACKWELL SCIENCE
  BETA VERSION Data source ESSE3