To offer knowledge of the characteristics of the main microorganisms involved in biotechnological processes and of the techniques that allow their isolation and identification.To offer knowledge and skills in areas of structure functioning and application of microorganisms in fermentation processes; to equip students understand the relevance of applied microbiology.
Course Prerequisites
Basic knowledge of General Microbiology and Molecular Biology.
Teaching Methods
The course is based on lectures, with the help of video projections. Power Point presentations are used for the lessons, made available to students in the section dedicated to teaching on the KIRO platform. There are no practical exercises or laboratory activities.
Assessment Methods
The exam consists of an individual oral test, aimed at ascertaining the skills acquired in relation to the contents of the course. The test focuses on at least two distinct topics covered during the course. The final evaluation is based on the degree of depth and understanding of the topics presented and on the ability to integrate the knowledge acquired.
Texts
- Donadio S, Marino G. Biotecnologie Microbiche. Casa Editrice Ambrosiana, Milano. 2008. - Didactic material provided by teachers (Kiro web site).
Contents
Microorganisms commonly used in industrial Microbiology and Biotechnology: Escherichia coli, Streptomyces, Bacillus subtilis, lactic acid bacteria, Corynebacteria and Myxobacteria. Culture collections. Genetics and strain improvement. Fermentation and cell culture. Biotechnological applications of bacteria.
Course Language
Italian
More information
For the categories of students identified by Senato Accademico in the session of 23 March 2023, the inclusive methods, among those indicated, will be provided and established ad hoc for each student who should need them.
