This teaching introduces the student to the knowledge of some of the most widespread fermentation processes currently used in the industrial field and of their 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 by taking into account 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 teaching aims to develop the student's capability 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 teaching the student will be able to:
None, but it is certainly useful to have followed the teaching Industrial Microbiology and biotechnology of fermentations and laboratory.
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 teaching 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 aul@web page simultaneously with their content presentation in the classroom.
In order to facilitate the individual preparation, verification quizzes and tests are uploaded to the corresponding aul@web page.
Recalls on fundamentals on industrial fermentation processes.
Recalls on microbial groups of industrial interest: classification, metabolism, growth and preservation of cultures.
Examples of industrial fermentations: production of ethanol, yeast, organic acids; production of enzymes and single-cell proteins; production of amino acids and antibiotics.
Bioconversions: general principles and applications (production of amino acids, conversion of steroids).
Immobilization techniques of enzymes and cells.
Examples of fermentation and bioconversion plants: production of ethanol, yeast, citric acid, penicillin, single-cell proteins; enzymatic reactors.
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.
Ricevimento: Every day by appointment. Exam calendar: https://corsi.unige.it/8765/p/studenti-calendario-esami https://corsi.unige.it/8757/p/studenti-calendario-esami
MARINA ALLOISIO (President)
MAILA CASTELLANO
The teaching is held in the second semester, starting on mars 2nd, 2022.
Lessons timetable is available at the link reported below.
https://corsi.unige.it/8756/p/studenti-orario
The exam is an oral examination conducted by the two teachers in charge 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 teaching program; the plant is chosen by the examination committee;
- in the second part the student is asked to classify and 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 illustrate and discuss other topics of the teaching program, chosen by the examination committee.
In case of emergency and only according to specific indications by the University of Genoa, the assessment method for the exam might be changed, including the possibility of an online procedure.
Goal of the assessment is to verify the mastery and understanding of the teaching 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. Moreover, the oral exam will serve to verify that the student has reached an adequate level of comprehension of the topics developed during the lectures as well as the ability to express himself using a correct terminology. The student's ability to compare and critically discuss different processes will also be assessed.
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 teaching is uploaded to the corresponding aul@web page, so that students can verify the correspondence between topics and learning outcomes.
No official pre-requisites required.
