Food and Industrial Biotechnology

The lecture is part of the general objective of the bachelor course by providing knowledge in the Agro-Food and Industrial biotechnology sectors. The educational objective of the Food Biotechnology course is to provide students with elements of a physical, chemical, biological and technological nature of the production chains, from the raw material to the transformation into foods and beverages of great industrial economic interest for the national territory (cereals, dairy, wine, brewery, fruit and vegetable and animal-based food production). Students will acquire knowledge relevant for further possible employment as food technologists in agri-food companies, which is currently a driving force for our country, and to continue their studies in bio-technologically oriented specialist Master's degrees. Particular attention will be paid to the multiple applications of biotechnology in the "food supply chain".

Students should have a good knowledge of biological science, food science or food technology and a basic knowledge of biochemistry and microbiology

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

Several teaching models will be applied, such as lectures, seminars, case studies, and group work with the preparation of assessment

Practical laboratory work/assignment/presentation (6 marks). Oral exam (24 marks)

Websites: http://www.ifst.org/ http://www.agbiotechnet.com/ http://www.ncbi.nlm.nih.gov/

The course includes n. 36 hours of theoretical lectures and n. 12 hours of practical exercises (data elaboration, flow diagrams, discussion of information/data by scientific literature)