In this course some of the main fermentation processes currently used in the industrial field are presented together with their corresponding production plants. Examples from both traditional industrial microbiology and recently-applied bioconversions are analyzed in terms of yield, cost-effectiveness and environmental impact of the process, as well as in relation to the peculiar metabolic properties of the selected microorganisms or biological agents.
Basic knowledge of industrial, environmental, pharmaceutical and food processes involving fermentation steps. Acquisition of fundamental contents of microbiology and bacterial biochemistry related to industrial fermentation processes. Explanation of techniques and plants usually employed in the main industrial fermentation processes.
The course aims to develop the student's ability to correlate the theoretical notions on industrial microbiology and fermentation plants with the experimental data to formulate general criteria for their application uses. To pursue this goal, the lectures are always accompanied by concrete examples related to daily life and industrial practice. At the end of the course the student will be able to:
No official pre-requisites required.
The teaching consists of traditional lectures for a total of 32 hours, sometimes accompanied with exercises carried out by the teacher in the classroom. The course is held for 28 hours of traditional lectures (3.5 CFU) by prof. Marina Alloisio and for 4 hours of traditional lectures (0.5 CFU) by prof. Maila Castellano.
Lesson notes and plant schemes are uploaded to the corresponding AulaWeb page simultaneously with their content presentation in the classroom.
Recalls on fundamentals on industrial fermentation processes.
Microbial groups of industrial interest: classification, metabolism, growth and preservation of cultures.
Examples of industrial fermentation: methane fermentation, fermentation of linear and aromatic hydrocarbons, fermentation of nitrogen compounds; production of ethanol, yeast, organic acids; production of enzymes and single-cell proteins; production of amino acids, antibiotics, polyesters and bacterial polysaccharides.
Bioconversions: general principles and applications (production of amino acids, conversion of steroids).
Biological treatment of wastewater.
Examples of fermentation and bioconversion plants: production of ethanol, yeast, citric acid, penicillin, single-cell proteins; enzymatic reactors; reactors for biological treatment of wastewater).
M. Marzona, “Chimica delle fermentazioni e microbiologia industriale”, Piccin Ed., Padova, 1996.
C. Ratledge, B. Kristiansen, “Biotecnologie di base”, Zanichelli Ed., Bologna, 2004.
S. Aiba, A.E. Humphrey, N.F. Mills, “Biochemical engineering”, New York: Academic Press, Inc., 1973.
K. Schugerl, “Bioreaction engineering”, Chichester, Sussex, UK; John Wiley & Sons, 1987.
O. Levenspiel, “Ingegneria delle reazioni chimiche”, edizione italiana a cura di E. Sebastiani, Milano: Casa Editrice Ambrosiana, 1978.
H.S. Fogler, “Elements of chemical reaction engineering”, 4a editizione, Upper saddle River, NJ: Prentice-Hall, 2006.
Ricevimento: Every day by appointment.
MARINA ALLOISIO (President)
MAILA CASTELLANO
Information available on the Manifesto degli Studi or on the official website of the degree course.
The exam is an oral examination conducted by the two teachers for a duration of at least 30 minutes. During the calendar year, seven exam dates are set up within the time intervals scheduled by the Manifesto degli Studi.
The oral examination consists of three parts; each of them are awarded a maximum rating of 10/30 for the exam evaluation:
- the examination always begins with the description of a fermentation plant among those included in the course program; the plant is chosen by the exam committee;
- in the second part the student is asked to illustrate the fermentative process related to the plant described before (chemistry, characteristics and associated problems);
- in the third part the student is called upon to answer one or two questions related to other topics of the course program.
Goal of the assessment is to verify the mastery and understanding of the course topics by the student as well as its ability to apply theoretical concepts to real situations, concerning the realization, productivity, cost-effectiveness and impact of industrial processes involving fermentation steps. The student’s capability to compare different processes as well as his language skills will also be evaluated. If the learning outcomes are not achieved, the student is invited to deepen his preparation also by taking advantage of further explanations by the teachers before repeating the exam.
As a quality assurance, the detailed program of the course is uploaded to the corresponding AulaWeb page, so that students can verify the correspondence between topics and learning outcomes.
