Learning objectives
KNOWLEDGE AND UNDERSTANDING.
The course aims to provide students with the knowledge and skills related to:
- the principles of microbial genetics and physiology, fundamental for biotechnological development in different fields of application (food, pharmaceutical, environmental);
- the tools available to modify and/or condition the behavior of microrganisms in order to facilitate their use in biotechnological processes;
- the principles of large-scale fermentative technologies and the main biotechnological productions.
APPLYING KNOWLEDGE AND UNDERSTANDING.
At the end of the course the student should be able to apply the acquired knowledge to understand strategies of use of bacteria as "cell factories". MAKING JUDGMENTS. The student will be able to critically evaluate the applications of microbial genetics and physiology principles in the biotechnological field, proposing strategies to optimize the use of microorganisms in industrial processes. COMMUNICATION SKILLS. The student will acquire the ability to express himself with appropriate scientific language. LEARNING SKILLS. The student will be able to understand, analyze, and interpret technical and specialized texts.
Prerequisites
Basic knowledge of genetics, microbiology and biochemistry
Course unit content
The course aims to investigate some issues that for reasons of space cannot be treated in the course of basic Genetics, in particular those related to some specific topics on the genetic organization of various types of microorganisms of industrial interest. The principles of genetic improvement and the basic concepts of microbial biotechnological applications will be discussed.
Full programme
- GENETICS AND MOLECULAR GENETICS OF MICRORGANISMS
- CHARACTERISTICS OF MICRORGANISMS OF BIOTECHNOLOGICAL
INTEREST.
- GENETIC IMPROVEMENT: MUTAGENESIS AND SELECTION
- FERMENTATIVE PROCESSES
- THE PRODUCTION OF COMMERCIAL PRODUCTS: ETHANOL, ORGANIC
ACIDS, AMINOACIDS, ANTIBIOTICS
Bibliography
-Donadio e Marino “Biotecnologie microbiche” Casa Editrice ambrosiana
-Manzoni M.”Microbiologia Industriale” Casa Editrice ambrosiana
-Binelli e Ghisotti "Genetica" EdiSES
-Dehò e Galli "Biologia dei microrganismi" Casa Editrice ambrosiana
- Bianchi "Chimica e Biotecnologia delle fermentazioni industriali" Edizioni Nuova Cultura
Reviews and papers that will be indicated during the course.
Teaching methods
The course will consist of lectures on the specific topics of the program, with the aid of of power point presentations. On the Elly platform the teaching material used in class will be made available to students; nevertheless it is recommended the use of texts for the deepening and study.
A visit to a company to explore the topic of industrial fermentation technology is planned.
Assessment methods and criteria
The written exam, which lasts 2 hours, consists of 6 open-ended questions. Each question will be graded on a scale of up to 5 points. The highest grade will be awarded to students who achieve the maximum score and demonstrate a thorough command of specialized terminology. Evaluation criteria include detailed knowledge of the subjects covered, depth of understanding shown, and appropriate use of technical language.
Other information
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