BIOTECNOLOGIE ALIMENTARI-modulo di Biotecnologie Alimentari
- Overview
- Assessment methods
- Learning objectives
- Contents
- Bibliography
- Teaching methods
- Contacts/Info
Basic knowledge of general biochemistry and related subjects (physics, inorganic and organic chemistry), cellular organization, biology of living organisms, and microbiology.
Nutrition module.
The exam aim at evaluating the abilities achieved by the student in relation to:
1. Knowledge and understanding of the theoretical bases of nutrition and ability to link the various aspects in the argument.
Written exam: the student will be asked to use the knowledge related to the program in a written test organized in one open question concerning the module of Nutrition. The outcome of the exam will be in thirties.
Food Biotechnology Module
Student learning of the Food Biotechnology module will be tested through a written exam focused on all the subjects covered. The exam will consist of three open questions that cover the entire teaching program. The outcome of the exam will be in thirtieths.
The overall grade (vote) of the course will be the arithmetic sum of the votes of the three modules. The exam is passed if the student has obtained a score of:
• greater than or equal to 9 in the exam on the Food Biochemistry and Nutrition modules
• greater than or equal to 9 in the exam of Food Biotechnology module.
Both conditions must be met to pass the exam. Students who have obtained a grade of 9 or higher only in one of the two modules will have to repeat the exam of the other module in one of the subsequent exam appeals.
The Nutrition module (1 CFU) intends to present the molecular mechanisms that regulate the feeding-fasting cycle and the role of the main components of the diet.
The Food Biotechnology module (3 CFUs) intends to provide students with basic knowledge on the production processes of a number of foods and on the wide variety of applications of biotechnologies in "food supply chain". The student is expected to acquire knowledge of the biological and biotechnological basics of the most common modern technologies that are applied to the production, transformation and preservation of foods as well as knowledge of the physical and chemical factors that determine the quality of food. Students will also acquire knowledge of the analytical methods that are used in the analysis of different foods with the aim to guarantee a high qualitative level of such products. Students are also expected to acquire ability to research and find the best biotechnological solutions for food traceability and quality improvement.
Knowledge and understanding:
- acquire the fundamental elements of Food Biochemistry as a basis for understanding the main physiological mechanisms of assimilation, transformation and excretion of nutrients;
- possess the information necessary for understanding the molecular and metabolic bases of human pathologies and dysfunctions related to nutrition;
- to know the fundamental notions to critically face up to a food-related investigation with a biotechnological approach.
Ability to apply knowledge and understanding:
- knowing how to apply the acquired metabolism biochemical knowledge to the analysis of the molecular basis of the functionality of the human organism;
- ability to grasp the interconnections between food and metabolism in their interdependence and regulation;
- know the criteria and limits of use of food biotechnologies and then evaluate their applicability in different contexts;
- know how to apply and develop biotechnological approaches for the development of innovative food products.
Independent judgment:
- ability to understand and critically discuss the correlations between food and (alterations of) metabolic processes and potential biotechnological applications;
- ability to understand and critically discuss the results of studies in nutrition sciences;
- ability to integrate information from different sources and to relate it to the knowledge acquired so far.
Communication skills:
- demonstrate the ability to communicate the basics of the discipline in a clear and understandable way;
- demonstrate the ability to extract and summarize the relevant information;
- demonstrate to be able to communicate effectively and with the correct terminology both orally and in writing and to summarize and disseminate the information.
Learning ability:
- ability to understand and comment on a scientific text on food biotechnology, to understand methodologies described on manuals and scientific publications;
- ability to use this knowledge to critically evaluate aims and/or results of a research project at quantitative and qualitative level.
The Nutrition module (BIO/10) is organized in lectures that will address the following subjects:
- The diet: regulation of the feeding-fast cycle
- Vitamins and minerals
- Pathological states
- Particular functions of foods (antioxidants, alcohol, xenobiotics).
The Food Biotechnology module (AGR/20) will be taught through in-class lectures that will address the following subjects:
A) General information on biotechnologies and their use in the food sector
B) Use of biotechnologies for food production and / or transformation
- Traditional and modern biotechnologies for the production of bread and leavened products.
• Wheat as the raw material of choice for bread and bakery products; the baking process; microbiological aspects of bakery products; metabolic aspects of Saccharomyces cerevisiae; industrial production of baking yeast; types of yeast; sourdough or sour dough; use of enzymes in the production of leavened bakery products.
- Food categories that benefit most from biotechnology.
• Wine. The wine production chain and the role of biotechnology: red, white, rosé and special wine making processes. The fermentation processes of wine: must-microorganisms and the transformation of the must into wine. Wine care and treatments. Production technology of special wines: sparkling wines.
• Beer. Beer production: raw materials used for beer production. Malt. Production of must and beer. History and problems of beer production. Use of enzymes in the beer industry.
• Milk and derivatives. Definition, composition and factors that influence milk composition, remediation treatments and classification. Lactose-free milk. Probiotic milk. Fermented milk: yogurt and kefir. Cream and butter: generalities and definition, processing techniques, microorganisms used, butter defects, special butters, preservation.
• Cheese. Definition and classification. Cheese making process and main types of cheese. Microorganisms used in the production of cheeses. Action of microorganisms and enzymes in the maturation and aromatization processes. Origin and typical cheeses.
C) Biotechnologies used for the production of food from farmed animals: the example of aquaculture.
Sturgeon breeding and caviar production.
- Learning material (text and powerpoint slide) available at the E-learning platform.
- Books:
Food Biotechnology Module:
1. Carmen Gigliotti e Roberto Verga, “Food Biotechnology” (Piccin).
2. Bastasin, P& Ceresa, L., “Industrie agroalimentari” (Franco Lucisano Editore).
- Research articles published in journals of food science area.
- Independent searches on scientific websites.
Modules will be taught through in-class lectures (5.5 CFU) and laboratories (0.5 CFU). PowerPoint slides with text and images to improve comprehension will be extensively used during lectures. Educational videos will also be used to help students to attain additional information, and acquire new knowledge quickly and easily.
Students can meet with the professors in their office by previous email appointment. The professors will respond only to e-mails from the domain @ uninsubria.it. Professors will not respond to students who ask for confirmation of information that is already available - for example, confirmation of the exam date.
Professor Pollegioni is available for in-depth meetings with groups of students.