BIOTECNOLOGIE ALIMENTARI-modulo di Biotecnologie Alimentari
Basic knowledge of general biochemistry and related subjects (physics, inorganic and organic chemistry), as well as an understanding of cell organization, the biology of living organisms, and microbiology.
The assessment is carried out through a written examination designed to evaluate the competencies acquired in relation to the learning objectives of the two modules. The exam for each module consists of one open-ended question per ECTS credit (maximum score: 16 points for the Food Biotechnology module and 16 points for the Nutrition and Food Biochemistry module). The final grade is expressed on a scale of 30 and is the sum of the scores obtained in both modules. The exam is considered passed if the student achieves: • at least 9 points in the Food Biotechnology module • at least 9 points in the Nutrition and Food Biochemistry module Both conditions must be met. Students who pass only one module may retake the other in a subsequent session. Evaluation criteria: • Knowledge and depth of understanding of the topics covered; • Ability to connect and integrate acquired information; • Clarity of expression and correct use of terminology.
The Food Biotechnology module (3 ECTS) aims to provide a detailed overview of the processes involved in the production of certain foods, while also offering an outline of the numerous applications of biotechnology throughout the entire food supply chain. The objective is to provide: • Knowledge of the biological and biotechnological foundations underlying modern technologies applied to food production, processing, and preservation, as well as the physical and chemical factors that influence food quality; • Knowledge of the principles on which analytical methods applied to food products are based, in order to ensure the desired quality standards; • Skills in researching and identifying biotechnological solutions for traceability and for improving food quality.
The Food Biotechnology module (AGR/20) includes 24 hours of lectures covering the following topics: A) Introduction to Biotechnology and Its Applications in the Food Sector. Overview of biotechnology and its role in food production and processing. B) Biotechnologies in Animal-Derived Food Production: The Case of Aquaculture. Sturgeon farming and caviar production as a model system. C) Application of Biotechnologies in Food Production and/or Processing. C1) Traditional and Modern Biotechnologies for the Production of Oil, Bread, Pasta, and Leavened Products. • Lipids and vegetable fats: raw material processing, oil extraction and refining, by-products of olive processing. • Cereal-based products: Wheat as the primary raw material for bread, pasta, and baked goods; Bread-making process and microbiological considerations; Metabolism of Saccharomyces cerevisiae; Natural leavening (sourdough) versus commercial yeast; Enzyme applications in leavened bakery products; Production of gluten-free bread and pasta. C2) Food Categories Most Influenced by Biotechnology. • Wine: The winemaking chain and the contribution of biotechnology; Red and white vinification techniques and special processes; Fermentation dynamics; Wine maturation and sparkling wine production. • Beer: Key raw materials and their properties; Malt production, wort preparation, and brewing processes; Historical evolution and technological challenges; Enzyme applications in the brewing industry. • Milk and dairy products: Milk composition and factors affecting quality; Heat treatments and milk sanitation; Lactose-free milk for intolerance management; Probiotic and functional milk; Fermented dairy products: yogurt and kefir; Cream and butter: microorganisms involved, specialty butters, preservation strategies. • Cheese: Cheesemaking technology and main varieties; Microbial cultures used in cheese production; Role of microorganisms and enzymes in ripening and flavor development; Traditional and origin-protected cheeses (PDO, PGI).
The module includes lectures (3 ECTS), during which the topics will be presented through PowerPoint presentations and supplemented with educational videos to enhance understanding and provide deeper insights into the subjects covered.