Studying at the University of Verona

Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.

Study Plan

A.A. 2024/2025 A.A. 2023/2024 A.A. 2022/2023 A.A. 2021/2022 A.A. 2020/2021 A.A. 2019/2020 A.A. 2018/2019 A.A. 2017/2018 A.A. 2016/2017 A.A. 2015/2016 A.A. 2014/2015 A.A. 2013/2014 A.A. 2012/2013 A.A. 2011/2012 A.A. 2010/2011 A.A. 2009/2010

This information is intended exclusively for students already enrolled in this course.
If you are a new student interested in enrolling, you can find information about the course of study on the course page:

Laurea magistrale in Biotecnologie agro-alimentari - Enrollment from 2025/2026

The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.

Modules Credits TAF SSD
Between the years: 1°- 2°
8
D
-

Legend | Type of training activity (TTA)

TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.

A Basic activities
B Characterizing activities
C Related or complementary activities
D Activities to be chosen by the student
E Final examination
F Other training activities
S Placements in companies, public or private institutions and professional associations

Agro-food microbial biotechnologies  (2021/2022)

Teaching code

4S008238

Teacher

Giacomo Zapparoli

Coordinator

Giacomo Zapparoli

Credits

6

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/16 - AGRICULTURAL MICROBIOLOGY

Period

Primo semestre dal Oct 4, 2021 al Jan 28, 2022.

Lessons timetable MoodleMoodle Seminars 0

Learning outcomes

The course provides students with the theoretical basis and knowledge of methods for microbial systems exploitation in the agro-food sector. At the end of the course, divided in two modules, the students will have basic knowledge on the metabolism of different classes of microorganisms useful to develop industrial processes, and will be able to link the type of microorganism with process improvement. Hence, the student will have the knowledge on the exploitation of biotechnological innovations. Further, he will be able to understand opportunities deriving from systems biology and genetic engineering for the improvement of processes in controlled conditions (bioreactors). Aquired expertise will be useful for the students as future actors in the technology transfer and innovation of products and processes in the agro-food production chain.

Program

1. Fermentation: metabolisms, culture media and raw materials
2. Fermentation processes: bioreactors and downstream processing.
3. Microbial biomass production.
4. Primary microbial metabolites and enzyme production
5. Production of microbial amino acids, vitamins and aroma compounds
6. Production of microbial polysaccharides
7. Biocontrol and crop protection products by microorganisms
8. Antibiotic production
9. Microbial biodiversity: methods of analysis and screening

Bibliography

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Examination Methods

The exam could be written or oral.

Students with disabilities or specific learning disorders (SLD), who intend to request the adaptation of the exam, must follow the instructions given HERE