The main topics are:
- basics of cellular and molecular biology (cellular morphology and physiology, gene expression and biochemistry;
- basics of fermentation processes (production of: building blocks, biopolymer, biopharmaceuticals).

The student will have to acquire the fundamentals of cellular systems application in industrial biotechnology field.
At the end of the course, the student will be asked for:
- knowledge of classes of biological macromolecules
- knowledge of cellular structure and microorganisms
- knowledge of cellular metabolism fundamentals

Students should know the basic concepts of general chemistry and organic chemistry.

Characteristics of living organisms: cellular structure, metabolism, gene expression, reproduction and evolution. Chemical composition of cell. Biological organic molecules (amminoacids, nucleotides, carbohydrates, fatty acids). Biomacromolecules (polysaccharides, lipids, nucleic acids and protein). Basics of vitamins. DNA, RNA and proteins. Structure, function and metabolism of DNA and RNA: replication and transcription. Protein synthesis: amino-acid activation, genetic code, codon-anticodon interaction, ribosome structure. Protein structure and function: fibrous and globular proteins, enzymes. Chemical synthesis of peptides. Basics of protein engineering.
Recombinant DNA technology. Isolation and characterization of genes: restriction enzymes, cloning vectors, microbial and cellular expression systems, pharming.
Cellular metabolism. Catabolic and anabolic pathways: control of metabolic flux. ATP and "high-energy" compounds. Coupled reactions. Redox reaction. Metabolism of carbohydrates: glycolysis and gluconeogenesis. Krebs cycle: mechanisms and regulation, electron transport and oxidative phosphorilation. Cellular systems in biotechnology and food microbiology.
General features of prokaryotic and eukaryotic cells: cellular structure and organization, reproduction. Microorganism classes: bacteria, yeasts, and filamentous fungi.
Industrial microbiology: biotechnological products (microbial biomasses, organic acids, antibiotics).
Food microbiology: microorganisms and food interactions, food pathogens, control of microorganism growth in food.

Tutorials on most topics. Molecular biology lab work includes the determination of nucleic acids and proteins in samples deriving from different sources.

Handouts will be available on the web page of the course.
T.A. Brown, Biotecnologie molecolari Principi e tecniche, I edizione, Zanichelli, Bologna, 2007
D.L.Nelson, M.M.Cox, I principi di biochimica di Lehninger, V edizione, Zanichelli, Bologna, 2010.
B. Alberts, A. Johnson, J. Lewis, M. Raff, K. Roberts, P. Walter. L’essenziale di Biologia molecolare della cellula, III edizione, Zanichelli, Bologna, 2011

Oral test. Report of results obtained in lab tests will be evaluated