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Course Topics
Physiology, biochemistry and taxonomy of lactic acid bacteria and yeasts, with particular reference to the carbohydrate and nitrogen metabolisms, synthesis of EPS and antimicrobial; bacterial growth curve; how to carry out dairy fermentations with particular reference to yogurt; cheese making; sourdough fermentation for bread making and celiac disease; vegetable and fruit fermentations; novel paradigms for driving lactic fermentations, how to move from starter-assisted fermentation to the novel concept of fermentome; alcoholic and malolactic fermentations; how to prepare fermented functional foods and examples of some cases of study; biotics family including probiotics, prebiotics, synbiotics and post-biotics.

Propaedeutic courses
None

Teaching format
Interactive mode with several case of studies. All lecture are recorded and all slides are available for students since the first day of lecture

Educational objectives
Knowledge and understanding: Deep understanding of the technological, microbiological, biochemical, chemical, and physical principles underlying food transformation processes and responsible for food product degradation, ensuring their stability and prolonging their shelf life. These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with practical activities, such as laboratory exercises, computer simulations, simulations of food processes using pilot plants, and company visits. Ability to apply knowledge and understanding: Ability to manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. Making judgements: Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector. The assessment of the independent judgement acquired by students is entrusted to the individual teachers responsible for the training activities, who will assess it through oral and/or written reports on specific topics and/or through exams. Communication skills: Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science. Structure and draft scientific and technical documentation describing project activities. Interact and collaborate in the design and development of products and processes with peers and industry experts. Learning skills: The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.

Additional educational objectives and learning outcomes
The students should reach a certain degree of autonomy to carry out fermentation at laboratory and industrial levels.

Assessment
Oral exam, including one question on laboratory practice

Evaluation criteria
Conventional

Required readings

Lecture notes

Supplementary readings

Handbook of Sourdough Biotechnology (Springer); The Cheese of Italy: Science and Technology

Further information
None