The course aims to provide students with the basic knowledge about the principles of industrial microbiology applied to food industry and to deepen the experimental methods for the analysis of the genetic and functional diversity of food microorganisms.
In particular, knowledge on key microorganisms (belonging to bacteria, yeasts and filamentous fungi) in food biotechnologies will be provided. Knowledge about the main products of industrial microbiology for food industry: starter cultures, baker’s yeast, wine, bread, beer, fermented milk and probiotics.