Course Topics
Part 1 - Introduction to fermentation: definition, principles, and microbial ecology. - Examples of traditional fermented foods in gastronomy (e.g., wine, cheese, bread, yogurt, kimchi). - Historical evolution of fermentation practices from traditional to modern biotechnologies. - Precision fermentation: definition, development, and applications in food, pharma, and cosmetics. - Ethical constraints and societal perception of precision fermentation and novel foods. - Regulatory frameworks at EU and international level for traditional and precision-fermented foods. - Challenges and opportunities for the future of fermented foods: sustainability, scalability, consumer acceptance. Part 2 - Introduction to enzymes in food processing. - Mechanisms of enzyme action in nutrient bioavailability. - Enzyme-assisted fermentation for enhancing flavors and bioactive compounds with gastronomic benefits. - Optimization of microbial enzymes in food biotechnology. - Laboratory activity (Effect of enzymatic digestion on food sugars (food-grade enzymes and HPLC); Testing enzymatic activities of microbial starters; Plant-based fermentation applications). Part 3 - Definition of food wastes, food by-products and secondary raw materials. - Solutions for food wastes: use of food-grade enzymes, Upstream and downstream phases of a microorganism-mediated process - Cell recycle biomass recirculation and immobilization - Fermentation as method to recover agro-food by-products - General criteria of starter selection - Side streams/food by-products as ingredient - Case Studies (e.g., Apple by-products, date seeds, milling by-products, bread and pasta wastes) - Gastronomy and fermented foods

Propaedeutic courses
None

Teaching format
lectures, laboratory activity, external visits, in person teaching

Educational objectives
The course is designed for acquiring professional skills and knowledge in the field of food fermentations including the precision fermentation and biotechnology. It aims to provide knowledges on the role of microbial fermentation in the production of the main typical fermented foods and how tailored fermentations can give distinctive features and flavors. Moreover, the course provides the basic concepts on the exploitation agro-food by-products through biotechnological processes including the fermentation and use of food-grade enzymes. It is divided into three parts, one related to precision fermentation and typical fermented foods, the second related to enzyme biotechnology and the other related to case studies. Educational objectives (a) provide an adequate knowledge and critical approach to develop projects related to the exploitation of agro-food by products taking into account biotechnologies currently applied; (b) provide an adequate knowledge on precision fermentation to develop distinctive flavor traits for fermented foods.

Assessment
Student preparation is evaluated through an oral examination and power point presentation encompassing three components: (i) the presentation of a scientific work by the students, focusing on course topics that could also be extended to other domains of food; (ii) inquiries aimed at assessing their knowledge and understanding of the course material; (iii) questions designed to evaluate their capacity to apply acquired skills to real-world case studies.

Evaluation criteria
Criteria for evaluation include the clarity of responses, appropriateness of vocabulary, ability to synthesize information, relevance of addressed topics, and capacity for elaboration.