GENETICS AND BIOTECHNOLOGY OF MICROORGANISMS
cod. 1007875

Academic year 2023/24
2° year of course - Second semester
Professor
Camilla CECCATELLI BERTI
Academic discipline
Genetica (BIO/18)
Field
Discipline biotecnologiche comuni
Type of training activity
Characterising
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives


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".

Prerequisites


Basic knowledge of genetics, microbiology and biochemistry

Course unit content


The course aims to investigate some issues that for reasons of space can not 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.”Microbioloogia Industriale” Casa Editrice ambrosiana;

Binelli e Ghisotti "Genetica" EdiSES.

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. The feasibility of this activity is subject to the
COVID emergency.

Assessment methods and criteria


The exam, written, aims to verify if the student has achieved the objectives of the course through 6 open questions on the program each
evaluated up to 5 points. Specifically will be evaluated: the specific knowledge of the topics, the level of detail and the possession of the
appropriate language.

Other information

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