BIOTECNOLOGIE ALIMENTARI-modulo di Biotecnologie Alimentari
Basic knowledge of general biochemistry and related subjects (physics, inorganic and organic chemistry), cellular organization, biology of living organisms, and microbiology.
The review of the learning outcomes is carried out through a written examination aimed at assessing the skills acquired by the students in relation to the educational objectives for each teaching module. The examination for each module consists of one question per ECTS (maximum score of 16 for the Nutrition and Food Biochemistry modules and the same maximum score for the Food Biotechnology module).
The result of the examination will be evaluated with thirty points. The final grade is the sum of the points obtained in each module test. The exam is passed if the student scores: greater than or equal to 9 on the Food Biochemistry and Nutrition module exam; greater than or equal to 9 on the Food Biotechnology module exam. Both conditions must be met in order to pass the examination. Students who achieve a score of 18/30 or higher in one of the modules may take the examination of the other module only in one of the following sessions.
The criteria by which the knowledge and skills acquired are assessed are:
1. the degree of depth with which the answer to the thematic question is given;
2. the ability to critically process and link the acquired knowledge of the theoretical foundations of nutrition and the problems related to food biotechnology
3. the ability to apply the acquired knowledge to develop a project in the field of food biotechnology;
4. the ability to propose solutions to specific problems using the tools covered in class;
5. the clarity of the concepts presented and the characteristics of the terminology used.
The teaching module of Food Biotechnology (3 ECTS) provides students with basic knowledge of the production processes of a range of food products and of the wide variety of biotechnological applications in the "food supply chain". Students will acquire knowledge of the biological and biotechnological basis of the most common modern technologies used in the production, transformation and preservation of food, as well as knowledge of the physical and chemical factors that determine the quality of food. Students will also acquire knowledge of analytical methods used in the analysis of various foods to ensure a high level of quality of these products. Students will also acquire the ability to search and identify the best biotechnological solutions for traceability and quality improvement of food products.
The module Food Biotechnology (AGR /20) will be held in the form of face-to-face lectures (24 hours), in which the following topics will be covered:
A) General information about biotechnologies and their use in the food sector;
B) Biotechnologies for the production of food from farm animals: the example of aquaculture. Sturgeon rearing and caviar production.
C) Use of biotechnologies for food production and/or processing.
C1) Traditional and modern biotechnologies for the production of oil, bread, pasta, and baked goods.
• General information about lipids. Fatty substances of vegetable origin. Processing of raw materials and oil extraction. Rectification of oils. By-products of olive processing.
• Wheat as the raw material of choice for bread and baked goods; the baking process; microbiological aspects of baked goods; metabolic aspects of Saccharomyces cerevisiae; industrial production of baker's yeast; yeast species; sourdough or leaven; use of enzymes in the production of sourdough baked goods.
C2) Food categories that benefit most from biotechnology.
• Wine. The wine production chain and the role of biotechnology: processes for the production of red, white, and specialty wines. The fermentation processes of wine: microorganisms in must and the transformation of must into wine. Care and treatment of wines. Production technology of special wines: sparkling wines.
• Beer. Beer production: raw materials for beer production. Malt. Production of must and beer. History and problems of beer production. Use of enzymes in the beer industry.
• Milk and dairy products. Definition, composition and factors affecting the composition of milk, remedies and classification. Lactose-free milk. Probiotic milk. Fermented milk: yogurt and kefir. Cream and butter: general and definition, processing techniques, microorganisms used, butter defects, special butters, preservation.
• Cheese. Definition and classification. Methods of cheese production and main types of cheese. Microorganisms used in the production of cheese. Effect of microorganisms and enzymes in ripening and flavoring. Origin and typical varieties of cheese.
The course topics are covered in the form of lectures (3 ECTS). PowerPoint slides with text and images are used extensively in the lectures. Instructional videos are also used to help students obtain additional information and acquire new knowledge quickly and easily.