Biochemistry

General skills. The course is designed to provide an understanding of the principles of food microbiology and food biotechnology (6 credits). The main focus is a detailed analysis of the quality of raw materials and the biotechnological processes involving the use of microorganisms. The course will cover the ecophysiology and control of food microorganisms. It will also explore the influence of fermentation processes—whether spontaneous or using selected starter cultures—on the nutritional, functional, technological, and sensory properties of foods and beverages. These topics will be discussed in the context of key agri-food supply chains, including wine, dairy, bakery, fermented meat, and fermented vegetables. Specific Skills a) Knowledge and Understanding Knowledge of the main microbiological aspects related to raw materials used in the agri-food sector, including the criteria for the selection and application of microbial starters, as well as the main biotechnological approaches for producing high-quality foods and beverages. b) Applying Knowledge and Understanding Ability to independently identify and apply appropriate biotechnological methods for food processing, hygiene, and safety within various agri-food production contexts. c) Making Judgments Ability to evaluate and propose biotechnological strategies aimed at achieving desired quality standards—organoleptic, technological, hygienic, and nutritional—in fermented food products. d) Communication Skills Ability to effectively communicate the role and significance of microorganisms, as well as the objectives of biotechnological processes, in the control and transformation of raw materials into food products that meet specific quality requirements. e) Learning Skills Ability to independently update and deepen knowledge of food biotechnological processes through the study of scientific literature in the microbiological field, with particular attention to applications in oenology, dairy production, leavened baked goods, fermented meats, and vegetables.