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CODE 106942
ACADEMIC YEAR 2024/2025
CREDITS
SCIENTIFIC DISCIPLINARY SECTOR ING-IND/25
LANGUAGE Italian
TEACHING LOCATION
  • GENOVA
SEMESTER 2° Semester
TEACHING MATERIALS AULAWEB

OVERVIEW

The course covers the main biotechnological processes and fundamental food technologies in the field of food biotechnology.

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to describe, analyze and deepen the biotechnological processes and technologies in the food sector with a nod to the current legislation in the sector.

AIMS AND LEARNING OUTCOMES

The aim of the course is to describe in detail, after an introduction to biotechnology and bioprocesses in the food industry, The categories of food derived from biotechnological processes showing the role and flexibility that biological molecules and micro-organisms play in food production. Finally, the last part of the report considers the legislative aspects of the food sector, functional foods and food packaging.

At the end of the course, students should be able to:

  •     To know and critically describe the biotechnological processes in the food sector that are the basis of the most common foods (milk and dairy products and alcoholic beverages);
  •     Have knowledge to set up and monitor biotechnology systems for food production;
  •     Have knowledge to provide advice on biotechnological processes in the agri-food chain;
  •     Have basic knowledge of food legislation.

 

PREREQUISITES

Students will be required to have basic knowledge of organic chemistry, biochemistry, microbiology and molecular biology.

TEACHING METHODS

The course consists of 12 lectures in the classroom with presentations, for a total of 24 hours (3 CFU). Part of the course consists of 4 laboratory exercises in which students can take an active part, for a total of 16 hours (1 CFU).

Any Student with documented Specific Learning Disorders (SLD), or with any special needs, should contact the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liaise and arrange the specific teaching methods so that the learning aims and outcomes may be met.

SYLLABUS/CONTENT

The course will cover topics relating to:

  • The use of biotechnology for food production and/or processing;
  • The main processes in food biotechnology;
  • The main technologies in the field of food biotechnology;
  • Functional foods;
  • Food packaging.

 

RECOMMENDED READING/BIBLIOGRAPHY

All the material presented during the lectures held in the classroom will be provided to the students and this will be sufficient for the preparation and for the passing of the exam. The following texts can be of great help in preparing for the exam:

Gigliotti C., Verga R. - Biotecnologie alimentari. Piccin Ed.

Cappelli P., Vannucchi V. - Principi di chimica degli alimenti: conservazione, trasformazioni, normativa.  Zanichelli Ed.

TEACHERS AND EXAM BOARD

Exam Board

PIER FRANCESCO FERRARI (President)

PATRIZIA PEREGO (President)

DOMENICO PALOMBO

LESSONS

LESSONS START

Classes will start on II semester