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
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 2025/2026The 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.
1° Year
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2 modules among the following2° Year activated in the A.Y. 2024/2025
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3 modules among the following| Modules | Credits | TAF | SSD |
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2 modules among the following| Modules | Credits | TAF | SSD |
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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.
Agro-food microbial biotechnologies (2023/2024)
Teaching code
4S008238
Teacher
Coordinator
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/16 - AGRICULTURAL MICROBIOLOGY
Period
Semester 1 dal Oct 2, 2023 al Jan 26, 2024.
Courses Single
Authorized with reserve
Learning objectives
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.
Prerequisites and basic notions
knowledge of bases of microbiology, in particular the metabolism of bacteria, fungi and algae.
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
Didactic methods
The course is conducted in classroom (face-to-face lessons). Materials related to arguments discussed at the lessons will be provided during the course.
Learning assessment procedures
The exam could be written or oral.
Evaluation criteria
Evaluation criteria include: knowledge of information, properties of language, clarity of presentation / writing.
Criteria for the composition of the final grade
The evaluation of the exam is expressed in thirtieths, which means in a scale from 1 to 30 (the best score, with possibility of "lode"). The exam is passed with a minumum grade of 18 out of 30.
Exam language
Italiano
