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.
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".