Learning objectives

1. Microorganisms for innovation and sustainability in the food sector
The course aims to provide advanced knowledge on pro-technological microorganisms (starters, adjunct cultures, protective cultures and probiotics) and the selection approaches for their application in the development of innovative products, with improved shelf life in a sustainability perspective (zero-waste).
This knowledge will be useful in understanding how to improve specific processes and products using microorganisms, making them more sustainable.

Examination Methods: In order to pass the exam, students must demonstrate that they have understood the process of selecting microorganisms and the experimental approaches that can define the effective applicability of microorganisms to improve processes and products.

2. Microbiology for innovation Laboratory
Students will increase knowledge about pro- technological microorganisms, learning further information and concepts. The laboratory experiences will be focused on:
- verification of the microbiological quality of preparations containing microorganisms
- selection of microorganisms for the development of prototypes of innovative and sustainable products (e.g., with the use of by-products).

Examination Methods: In order to pass the exam, students must know how to set up an experimental plan to evaluate the quality of a microbiological product and to select microorganisms for the development of innovative products.