Microbial Food Biotechnologies

The teaching of Food Microbial Biotechnology aims to transfer to students the knowledge and techniques necessary for the management of microbial resources, from isolation, to genotypic and phenotypic characterization up to the production of biomass at industrial level for applications in the processes of food fermentation. Students will acquire skills on complex biological mechanisms, their impact on production processes and their transferability to an industrial level. Students will learn a critical approach necessary to the selection and management of microbial resources for food and probiotic applications.