Food science and technology

“Microbial Cell Factories”. Application of Metabolomics to “Microbial Cell Factories”. Application of enzyme and cofactor engineering in food biotechnology. Application of functional genomics in the fermentation industries. Application of metabolic engineering to fermentation-based food industries. Genomics and proteomics-based methods for the study of foodborne bacterial pathogens. Application of Next-generation sequencing in food microbiology. Increased production of nutriments by genetically engineered bacteria. Microbial production of organic acids and its improvement by genome shuffling. Production of high-quality probiotics using novel fermentation and stabilization technologies.

Food Biochemistry and Microbiology, Genetics

Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24. Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18. Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10. Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13. Additional material and videos on the Google Classroom platform.

Lectures and laboratories

Final oral exam covering the entire program. The evaluation is expressed in the thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). The vote will consider the knowledge of the topics of the teaching program and the ability to use them for the development and optimization of microbial bioprocesses for the food industry.

Lectures and laboratories