BIOTECNOLOGIE ALIMENTARI-modulo di Biotecnologie Alimentari

Degree course: 
Corso di First cycle degree in BIOTECHNOLOGY
Academic year when starting the degree: 
Academic year in which the course will be held: 
Course type: 
Supplementary compulsory subjects
First Semester
Standard lectures hours: 
Detail of lecture’s hours: 
Lesson (32 hours)
Voto Finale

The Food Biotechnology module (AGR/20) will be dealt with in-class lectures (24 hours) that will address the following subjects:
A) General information on biotechnologies and their use in the food sector
B) Use of biotechnologies for food production and / or transformation
- Traditional and modern biotechnologies for the production of bread and leavened products.
• Wheat as the raw material of choice for bread and bakery products; the baking process; microbiological aspects of bakery products; metabolic aspects of Saccharomyces cerevisiae; industrial production of baking yeast; types of yeast; sourdough or sour dough; use of enzymes in the production of leavened bakery products.
- Food categories that mostly benefit from biotechnology.
• Wine. The wine production chain and the role of biotechnology: red, white, rosé and special wine making processes. The fermentation processes of wine: must-microorganisms and the transformation of the must into wine. Wine care and treatments. Production technology of special wines: sparkling wines.
• Beer. Beer production: raw materials used for beer production. Malt. Production of must and beer. History and problems of beer production. Use of enzymes in the beer industry.
• Milk and derivatives. Definition, composition and factors that influence milk composition, remediation treatments and classification. Lactose-free milk. Probiotic milk. Fermented milk: yogurt and kefir. Cream and butter: generalities and definition, processing techniques, microorganisms used, butter defects, special butters, preservation.
• Cheese. Definition and classification. Cheese making process and main types of cheese. Microorganisms used in the production of cheeses. Action of microorganisms and enzymes in the maturation and aromatization processes. Origin and typical cheeses.
C) Biotechnologies used for the production of food from farmed animals: the example of aquaculture. Sturgeon breeding and caviar production.

- Lecture slides in ppt available on E-learning.
- Books: 1. Carmen Gigliotti & Roberto Verga, “Biotecnologie alimentari” (Piccin); 2. Bastasin, P& Ceresa, L., “Industrie agroalimentari” (Editor, Franco Lucisano)
- Articles in scientific journals indicated during the lectures

The course topics will be dealt with lectures (3 ECTS). Slides in PowerPoint with text and images will be extensively used during lectures. Educational videos will also be used to help students to attain additional information, and acquire new knowledge quickly and easily.

Students can meet the professor in her office by previous email appointment. The professor will respond only to e-mails from the domain @ Professor receives the students after each lesson.