OVERVIEW

The class introduces the main fermentation processes used in industrial applications and their associated production plants. Representative examples, drawn from both traditional industrial microbiology and more recent bioconversion processes, are analyzed with particular emphasis on process yield, economic sustainability, and environmental impact.

These aspects are also examined in relation to the specific metabolic characteristics of the microorganisms and biological agents involved.

AIMS AND CONTENT

LEARNING OUTCOMES

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.

AIMS AND LEARNING OUTCOMES

The class is aimed at developing the ability to correlate theoretical knowledge in industrial microbiology and fermentation plants with experimental data, in order to identify general criteria for process application. To this end, lectures are supplemented with application-oriented examples drawn from everyday life and industrial practice.

Upon completion of the class, it will be possible to:

• understand the main classes of microorganisms and biological agents used in industrial fermentation processes and their fields of application;
• describe fermentation plant layouts using the standard symbols commonly adopted in industrial practice;
• classify and discuss fermentation processes, using appropriate technical terminology, according to the final product, the characteristics of the selected biological agent, and the type of plant employed.

PREREQUISITES

None, but it is recommended to have followed the class “Industrial Microbiology and biotechnology of fermentations and laboratory".

TEACHING METHODS

The class is organized into lectures for a total of 32 hours. In detail, 28 hours (3.5 ECTS) are delivered by Prof. Marina Alloisio, while the remaining 4 hours (0.5 ECTS), focusing on plant design and operation, are delivered by Prof. Maila Castellano.

To support the learning process, teaching materials, including lecture notes and plant diagrams, are made available on the AulaWeb platform in parallel with the presentation of the corresponding topics in class.

Students with valid certifications for Specific Learning Disabilities (SLD), disabilities, or other educational needs must contact the teacher and the inclusion representative of the School of Medical and Pharmaceutical Sciences (nicola.girtler@unige.it) by email at the lessons start to agree on teaching methods that, while respecting the objectives of the class, take into account individual learning skill. For more information about requesting services and adaptations see the link:  https://unige.it/disabilita-dsa/richiesta-servizi.

SYLLABUS/CONTENT

Review of the fundamental principles of industrial fermentation processes.

Fundamentals of the main microbial groups of industrial interest, with reference to classification, metabolism, growth, and culture preservation.

Analysis of significant examples of industrial fermentation processes, including the production of ethanol, baker’s yeast, and organic acids; production of enzymes and single-cell proteins; production of amino acids and antibiotics; and production of polyesters.

Bioconversions: general principles and main fields of application, with particular emphasis on the production of amino acids and steroid transformations.

Techniques for the immobilization of enzymes and cells on solid supports.

Description and analysis of examples of fermentation and bioconversion plants, including facilities to produce ethanol, baker’s yeast, citric acid, penicillin, single-cell proteins, and enzymes.

RECOMMENDED READING/BIBLIOGRAPHY

The following supporting texts are suggested limited to the content covered in the teaching:

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.

Specific guidelines on the reference bibliography related to the class content will be provided by the professor at the beginning of the lectures.

Supplementary material is provided upon request in cases of partial attendance due to work commitments or for students with valid certifications for Specific Learning Disabilities (SLD), disabilities, or other educational needs.

TEACHERS AND EXAM BOARD

Exam Board

MARINA ALLOISIO (President)

MAILA CASTELLANO

LESSONS

LESSONS START

The class is held in the second semester.

Lessons timetable is available at the link reported below.

https://easyacademy.unige.it/portalestudenti/

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The exam is an oral examination conducted by the two professors 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 and the Regolamento del Corso di Studio. Extraordinary dates outside the as-indicated periods will be granted only to students overdue with their curriculum studiorum.

The assessment consists of an oral examination conducted by the two professors in charge, with an indicative duration of at least 30 minutes. During the academic year, seven official examination sessions are scheduled, distributed within the time windows defined by the e regulations of the relevant Degree Course. Extraordinary sessions outside these periods are reserved exclusively for students not in regular attendance.

The oral examination is structured into three parts, each contributing equally to the final grade (out of 30):

- a first part, consisting of the description of a fermentation plant selected by the examination board from those included in the syllabus (up to 10/30);

- a second part, concerning the classification and discussion of the fermentation process associated with the previously described plant, with reference to reaction mechanisms, main characteristics, and critical issues (up to 10/30);

- a third part, focusing on the description and discussion of additional topics included in the course syllabus (up to 10/30).

Students with valid certifications for Specific Learning Disabilities (SLD), disabilities, or other educational needs may request exam adaptations. Well in advance of the exam date (at least 7 days), they must fill out the appropriate online form  (https://modulionline.unige.it/richiesta-adattamenti#no-back) and contact the teacher and the inclusion representative of the School of Medical and Pharmaceutical Sciences (nicola.girtler@unige.it) For more information about requesting services and adaptations see the link:  https://unige.it/disabilita-dsa/richiesta-servizi.

ASSESSMENT METHODS

The oral examination is aimed at verifying the achievement of an adequate level of understanding of the topics covered and the ability to apply theoretical knowledge to real contexts, with particular reference to the productivity, costs, and impact of industrial fermentation-based processes.

The ability to describe and compare different processes is also assessed, with emphasis on the use of appropriate technical language and correct scientific terminology.

If the learning objectives are not achieved, further individual study of the class content is recommended, possibly supported by consultation with the instructors, before retaking the examination.

FURTHER INFORMATION

Ask the professors for other information not included in the teaching schedule.