Learning outcomes
The course aims to review basic concepts of microbiology, and present modern knowledge in the field of Biotechnological Applications in Nutrition and the Environment. By the end of the course students are expected to:
- Understand the benefits of microbial activity, in the context of environmental ecosystems (found in nature or in the anthroposphere), as well as microbial pathogenesis associated with food and other habitats.
- Delve into the field of biotechnological applications in food and the environment, in the context of sustainable development and circular economy as set a priority by the United Nations (UN), reflecting the needs of a dynamic and constantly evolving global environment due to anthropogenic pressures.
- Acquire knowledge on the interactions of microorganisms with human host (e.g. bacteria and viruses), and their effect on food, human health, and nutrition related to human well-being. The course presents biotechnological applications of microorganisms used in the preservation and protection of food, but also in the enhancement of its nutritional value. The microbial contribution to pathogenesis is also examined in the environment, while the important contemporary issue of the microbial antibiotic resistance promoted by anthropogenic activity is also described.
- Gain profound understanding of diverse environmental biotechnological applications of microorganisms. Besides the contribution of microbiomes in nutrition (mainly in the context of health) and their association with human activities (e.g. plant/animal production, mining, waste, industry, energy production), microbial biotechnology can be linked with environmental pollution problems that arise due to organic and inorganic pollutants. Natural microbial biochemical processes can provide answers and solutions to such issues through implemented cutting-edge technologies discussed in the course. Additionally, in the context of the course, biotechnological applications of microorganisms are presented, contributing to the circular bioeconomy, e.g. biorefineries for the production of bioactive compounds and products.
Outline of course content
Microorganisms and Food
- Human-microbe interactions
- Microbial food ecology
- Microbiological risk assessment and pathogen detection methods in food.
- Biotechnology in food preservation (Natural Antimicrobials and Bacteriocins)
- Biotechnology in food: probiotics, prebiotics, symbiotics
Viruses and Food
- Introduction:
- Basic notions of a virus (structure, capsid, outer envelope)
- Classification of viruses based on their genome (e.g. DNA or RNA)
- Overview of the viral life cycle
- Viruses and food:
- Noroviruses
- Hepatitis A
- Other foodborne viruses
- Viral detection and identification techniques
- Biotechnological applications of viruses in food, environment, and health
Microorganisms and the Environment
- Biotechnological utilization of microorganisms for the removal and detoxification of organic pollutants
- Biotechnological applications of microorganisms for the detoxification of inorganic pollutants
- Biotechnological applications of microorganisms in the treatment of liquid and solid waste
- Microorganisms – biorefineries for the production of bioactive compounds and products
Biogeochemical cycles
- Carbon, nitrogen, sulfur, phosphorus cycling (main reservoirs and key processes)
- Cycling of other elements and trace elements
- Biotechnological applications in enhancing the processes of biogeochemical cycles
Environment and Pathogenesis
- Pathogen dispersal in the environment
- Microbial indicators of pathogenesis and diagnostic/study methods
- Evolution of antibiotic resistance
- Biotechnological reduction of antibiotic pressure in the environment