Team:UNIPV-Pavia/Pavia/igempavia

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Latest revision as of 20:14, 25 October 2010

IGEM [Last Editions]

Adventure of The University of Pavia in iGEM competition began in 2008 and continued with a good success in the last edition.

2008

The Project

2008 UNIPV-Pavia iGEM Team

Two years ago the team of the University of Pavia was interested in genetic implementation of logic circuits: the team’s goal was to provide a boolean logic-based processing in biosensors, especially in multi-input ones. The team built up genetic networks that mimic a logic circuit function: in particular they implemented Multiplexer and Demultiplexer functions in E. coli.

The Team

Instructors: Maria Gabriella Cusella, Paolo Magni.
Advisor: Daniela Galli.
Students: Mattia Quattrocelli, Lorenzo Pasotti.

Awards

This project was awarded with a silver medal.

2009

The Project

2009 UNIPV-Pavia iGEM Team

Last year the focus of the work was meant to valorize the wastes of dairy farming. The main waste of cheese production is whey, and the last step of its traditional processing is still characterized by high amounts of lactose. Whey is classified as "special waste" because its high concentration of lactose can increase the proliferation of bacteria, protozoa and algae in waters, lowering the level of oxygen. The measure of risk is summarized by BOD/COD parameter. The team's goal was to valorize whey once proteins, lactose, carbohydrates have been successfully extracted from it. The team thought that degrade and metabolize the lactose left through microorganisms could be an interesting way. In particular, they used bacteria's ability to ferment lactose into ethanol, so that the efficiency of the whole process can definitely be improved.

The Team

Instructors: Maria Gabriella Cusella, Paolo Magni.
Advisors: Daniela Galli, Lorenzo Pasotti.
Students: Giulio Chiesa, Elisa Del Fabbro, Rita De Molfetta, Letizia Diamante, Manuel Lupotto, Matteo Meroso, Susanna Schiavi, Andrea Turcato, Valerio Vitelli, Giacomo Zambianchi, Susanna Zucca.

Awards

This project was awarded with a gold medal and it received the "Best Food or Energy" Track Award.

@@ Line 15: / Line 15: @@
 ==2008==
 ===The Project===
-[[Image:UNIPV_Pavia_Team_pavia2008.jpg|thumb]]
+[[Image:UNIPV_Pavia_Team_pavia2008.jpg|thumb|2008 UNIPV-Pavia iGEM Team]]
-Two years ago the team of the University of Pavia was interested in genetic implementation of logic circuits: the team’s  goal was to provide a boolean logic-based processing in biosensors, especially in multi-input ones .The team  built up genetic networks that mimic a logic circuit function: in particular they were trying to implement Multiplexer and Demultiplexer functions in E. coli.
+Two years ago the team of the University of Pavia was interested in genetic implementation of logic circuits: the team’s  goal was to provide a boolean logic-based processing in biosensors, especially in multi-input ones. The team  built up genetic networks that mimic a logic circuit function: in particular they implemented Multiplexer and Demultiplexer functions in E. coli.
 ===The Team===
 * <b>Instructors</b>: Maria Gabriella Cusella, Paolo Magni.
@@ Line 22: / Line 23: @@
 * <b>Students</b>: Mattia Quattrocelli, Lorenzo Pasotti.
 ===Awards===
-This project was awarded with the silver medal.
+This project was awarded with a silver medal.
 ==2009==
 ===The Project===
-[[Image:UNIPV_Pavia_FotoGruppo2009.jpg|thumb]]
+[[Image:UNIPV_Pavia_FotoGruppo2009.jpg|thumb|2009 UNIPV-Pavia iGEM Team]]
-Last year the focus of the work was meant to valorize the wastes of dairy farming. The main waste of cheese production is whey, and the last step of its traditional processing is still characterized by high amounts of lactose. Whey is classified as "special waste" because its high concentration of lactose can increase the proliferation of bacteria, protozoa and algae in waters, lowering the level of oxygen. The measure of risk is briefly highlighted by BOD/COD parameter.
+Last year the focus of the work was meant to valorize the wastes of dairy farming. The main waste of cheese production is whey, and the last step of its traditional processing is still characterized by high amounts of lactose. Whey is classified as "special waste" because its high concentration of lactose can increase the proliferation of bacteria, protozoa and algae in waters, lowering the level of oxygen. The measure of risk is summarized by BOD/COD parameter.
 The team's goal was to valorize whey once proteins, lactose, carbohydrates have been successfully extracted from it. The team thought that degrade and metabolize the lactose left through microorganisms could be an interesting way. In particular, they used bacteria's ability to ferment lactose into ethanol, so that the efficiency of the whole process can definitely be improved.
 ===The Team===
 * <b>Instructors</b>: Maria Gabriella Cusella, Paolo Magni.
-* <b>Advisor</b>: Daniela Galli, Lorenzo Pasotti.
+* <b>Advisors</b>: Daniela Galli, Lorenzo Pasotti.
 * <b>Students</b>: Giulio Chiesa, Elisa Del Fabbro, Rita De Molfetta, Letizia Diamante, Manuel Lupotto, Matteo Meroso, Susanna Schiavi, Andrea Turcato, Valerio Vitelli, Giacomo Zambianchi, Susanna Zucca.
 ===Awards===
-This project was awarded with the gold medal and it received the "Best Food or Energy" Track Award.
+This project was awarded with a gold medal and it received the "Best Food or Energy" Track Award.
 </td>
 </tr>
@@ Line 41: / Line 44: @@
 <td align="left" valign="top" width="15%">
-<table border="0" width="100%" height="100%">
+<table border="0" width="100%" height="100%" class="menu">
 <tr align="right"><td height="15">
 [[Team:UNIPV-Pavia/Pavia|PAVIA]]