BIOTECNOLOGIE ALIMENTARI-modulo di Biotecnologie Alimentari
Basic knowledge of physics, inorganic and organic chemistry, cellular organization, biology of living organisms, and microbiology.
The teaching module of Food Biotechnology (3 CFUs) intends to provide students with basic knowledge on the production processes of a number of foods and on the wide variety of applications of biotecnologies in "food supply chain". The student is expected to acquire knowledge of the biological and biotechnological basics of the most common modern technologies that are applied to the production, transformation and preservation of foods as well as knowledge of the physical and chemical factors that determine the quality of food. Students will also acquire knowledge of the analytical methods that are used in the analysis of different foods with the aim to guarantee a high qualitative level of such products. Students are also expected to acquire ability to research and find the best biotechnological solutions for food traceability and quality improvement.
The Food Biotechnology module (AGR/20) will be taught through in-class lectures that will address the following subjects:
A) General information on biotechnologies and their use in the food sector
- Traditional and modern biotechnologies for the production of bread and leavened products.
B) Use of biotechnologies for food production and / or transformation
- food categories that benefit most from biotechnology: beer, wine, cheese, oils and fats, food flavorings.
- fermentation processes used for the production and processing of nerve foods: coffee and chocolate.
C) Biotechnologies used for the production of food from farmed animals: the example of aquaculture.
Sturgeon breeding and caviar production.
- Learning material (text and powerpoint slide) available on the E-learning platform.
Carmen Gigliotti e Roberto Verga, “Food Biotechnology” (Piccin).
- Research articles published in scientific journals of food science area.
- Scientific websites search