Learning objectives
The Industrial Microbiology course aims to enable students to independently draw conclusions regarding the industrial use of microorganisms and the processes applicable for the production of biomass and metabolites, in accordance with the specific objectives of the Master's Degree program.
The expected learning outcomes are:
1) Knowledge and understanding of the factors regulating the industrial use of microorganisms;
2) The ability to understand, from a microbiological perspective, the processes and plants for exploiting microorganisms in terms of performance, safety, and quality, as well as potential innovative applications;
3) The ability to independently evaluate the effects of environmental and technological parameters on cell duplication for the production of biomass and metabolites, and to critically collect and interpret data from fermented food products;
4) Communication skills, including the use of scientifically accurate terminology; the ability to present, convey, and disseminate information related to industrial microbiology (from production to consumption); the ability to communicate with both experts and non-experts in the field of food transformations, and when entering the workforce, to communicate with supervisors and/or clients; the ability to communicate and collaborate in group work within the food sector;
5) The ability to learn by consulting bibliographic material and databases related to microorganisms and their industrial exploitation; the ability to critically consult websites related to microorganisms and their industrial use; the ability to participate profitably in seminars and training study days; the ability to independently expand one's scientific and cultural knowledge and to stay updated on the latest scientific and technological developments related to the world of fermented foods; the ability to successfully pursue a potential PhD in the field of biotechnology and food sciences.
Prerequisites
Basic knowledge of microbiology and food microbiology.
Course unit content
The Industrial Microbiology course is offered with joint instruction.
One part of the course covers the concept of food transformation through fermentation (Prof. Monica Gatti). Specifically, after ensuring the understanding of concepts such as sterility, stability, and food safety, the aspects underlying how various microbial metabolisms can be exploited to produce food will be addressed. The principles that differentiate the biotechnological transformation of raw materials of animal and plant origin through selected starters of bacteria, yeasts, and filamentous fungi, as well as microbial consortia from natural starters, will be considered.
Another part of the course focuses on the more specific use of microorganisms for industrial purposes (Prof. Elena Bancalari). Specifically, the concepts necessary for the complete understanding of microbial growth kinetics in industrial fermentations using Batch, Fed-batch, and continuous fermenters will be defined. Furthermore, the principles underlying the production of new selected starters and their industrial application will be explained. General concepts and examples related to the application of industrial microbiology for wastewater treatment, bioremediation, energy production, and the reuse of food waste will also be covered.
Full programme
- Microbial growth curves and innovative techniques to evaluate them.
- Verification of knowledge of foodborne diseases caused by microorganisms.
- Microbial involvement in food production.
- Starters for food production.
- Selected starters: steps in the production of a new starter (isolation, characterization, safety evaluation, preservation).
- Biomass production.
- Susceptibility of starter cultures to infection.
- Principles underlying the operation of Batch, Fed-Batch, and continuous fermenters.
- Process scaling up.
- Use of selected starters for various food productions.
- Natural starters: understanding the principles behind microbial consortia with undefined composition.
- Use of natural starters for various food productions.
- Concepts underlying the application of industrial microbiology for wastewater treatment.
- Concepts underlying the application of industrial microbiology for bioremediation.
- Concepts underlying the industrial application of microalgae and cyanobacteria.
- Concepts underlying the application of industrial microbiology for the reuse of food waste.
- An optional group activity is planned. This activity involves small groups of 3-4 students conducting bibliographic research on a topic to be presented in class during lecture hours. The research topic will be chosen from those proposed by the instructor.
Bibliography
- MICROBIOLOGIA INDUSTRIALE - MATILDE MANZONI - CASA EDITRICE AMBROSIANA (2010)
- BIOTECNOLOGIE MICROBICHE; Donadio and Marino - Ambrosiana (2008)
- Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN 8808120074
- Principles of Fermentation Technology - 3rd Edition - August 31, 2016 - Authors: Peter F Stanbury, Allan Whitaker, Stephen Hall
Slides of lessons
Teaching methods
The course will be conducted through in-class lectures using slides as teaching material. Additionally, some texts are recommended as supplementary resources. The slides will be available online in PDF format on Elly for students.
The lectures will also include discussions of the most recent real-world cases. Therefore, the slides, which are gradually updated for each topic, will be uploaded to Elly before each topic is covered, rather than all at once at the beginning of the course.
During the lectures, the appropriate use of technical language will be emphasized, and the connections between the various parts of the course will be highlighted. For this reason, attendance and active participation are strongly encouraged.
Assessment methods and criteria
The assessment of learning to evaluate knowledge and comprehension, independent judgment, and the ability to connect studied topics, as well as the appropriateness of using technical-scientific language, will be conducted at the end of the course through a single exam consisting of both multiple-choice and open-ended questions. The exam will be held in the computer lab using the Elly platform.
The multiple-choice section consists of 31 questions designed to assess the level of knowledge acquired in all the covered topics. Each correct answer is worth 1 point. Incorrect or unanswered questions are worth 0 points. A minimum of 18 correct answers out of 30 is required to pass. Passing this section is mandatory to proceed to the open-ended questions. The score from this section will account for 50% of the final grade. The time allotted is 30 minutes.
The open-ended section consists of two questions where the student must demonstrate the ability to apply the acquired knowledge. The responses to the two questions will also be evaluated based on how correctly the student can express themselves using the specific scientific language of food microbiology. Each answer is worth 15 points, so the evaluation of this part will be expressed out of 30 points. The score from this section will account for 50% of the final grade. The time allotted is 30 minutes.
To be eligible to take the exam, students must pass a preliminary test to verify their basic knowledge of the fundamental concepts of the course. This threshold test consists of 10 multiple-choice questions. One error is allowed. The time allotted is 10 minutes.
The final score may be supplemented by the evaluation (from 0 to 1.5 points) of the optional group work. The evaluation of the group work presentation will be communicated by the instructor before the first exam session.
The exam results will be published on the ESSE3 portal (https://unipr.esse3.cineca.it/Home.do) within a reasonable time frame compatible with the number of enrolled students. Students can review their exam and discuss any mistakes by making an appointment with the instructors.
Other information
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