1. General information
Course:
FOOD BIOTECHNOLOGY
Code:
13342
Type:
ELECTIVE
ECTS credits:
4.5
Degree:
341 - UNDERGRADUATE DEGREE PROGRAMME IN BIOCHEMISTRY
Academic year:
2023-24
Center:
501 - FACULTY OF ENVIRONMENTAL SCIENCES AND BIOCHEMISTRY
Group(s):
40
Year:
4
Duration:
C2
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
SUSANA SESEÑA PRIETO
- Group(s):
40
Building/Office
Department
Phone number
Email
Office hours
ICAM. Despacho 0.19
Q. ANALÍTICA Y TGIA. ALIMENTOS
5791
Susana.SPrieto@uclm.es
Flexible timetable from Monday to Friday by prior arrangement by mail.
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
The production and management of food resources has gained great importance in recent years. There is no doubt that this has always been a topic of general interest for humanity and for the industry, but the current circumstances, both social and technological, have made it acquire greater prominence. The technological development that has occurred in recent decades has contributed to generating new perspectives within the food sector, especially with regard to obtaining new products or products with improved characteristics, in addition to influencing production levels. Both aspects are of crucial importance at the moment in which we live since, on the one hand, part of society demands food that meets its growing demands for nutritional, health and organoleptic quality, while on the other, it is necessary to respond to the nutritional needs of a growing world population. Biotechnology applied to the food sector and, especially, microbial biotechnology, can play a crucial role in achieving these objectives. Thus, in the processing and manufacturing stages, microorganisms allow not only the improvement in the production systems of numerous traditional foods, but also the increase in their final properties, and the obtaining of new products. In this sense, the possibilities are multiple, and only a perfect knowledge of the characteristics of microorganisms and the potential they hold in relation to food production, will allow a good use of them. Training in Biotechnology must allow students to acquire the necessary skills to know how to apply their theoretical knowledge on an industrial production scale, bridging the gap that now exists between training at the cellular and molecular level and the biotechnological industry, where There is a lack of professionals capable of mastering molecular and cellular aspects while being capable of designing processes for the use and exploitation of organisms, cells or biomolecules to obtain goods and services.
Not established
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E01 | Express themselves correctly in basic biological, physical, chemical, mathematical and computer terms. |
| E21 | Understand the chemical and thermodynamic principles of biocatalysis and the role of enzymes and other biocatalysts in the functioning of cells and organisms. |
| G03 | Be able to collect and interpret relevant data, information and results, draw conclusions and issue reasoned reports on relevant social, scientific or ethical issues in connection with advances in Biochemistry and Molecular Biology. |
| G04 | To know how to transmit information, ideas, problems and solutions in the field of Biochemistry and Molecular Biology to a specialized and non-specialized public. |
| T03 | A correct oral and written communication |
| T10 | Ability to self-learn and to obtain and manage bibliographic information, including Internet resources |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Not established. | |
| Additional outcomes | |
| Description | |
6. Units / Contents
-
Unit 1: History of industrial microbiology
-
Unit 2: General processes
-
Unit 3: Industrial microorganisms
-
Unit 4: Culture media
-
Unit 5: Growth of microorganisms
-
Unit 6: Starter cultures
-
Unit 7: Alcoholic beverages
-
Unit 8: Vinegar
-
Unit 9: Milk foods
-
Unit 10: Bread
-
Unit 11: Pickles
-
Unit 12: Meat food
-
Unit 13: Coffee, tea and cocoa
-
Unit 14: Aditives
-
Unit 15: Practise
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | E01 E21 | 0.92 | 23 | N | N | ||
| Project or Topic Presentations [ON-SITE] | Workshops and Seminars | G03 G04 T03 T10 | 0.24 | 6 | Y | N | ||
| Study and Exam Preparation [OFF-SITE] | Self-study | G03 T10 | 2 | 50 | N | N | ||
| Class Attendance (practical) [ON-SITE] | T10 | 0.56 | 14 | Y | N | |||
| Final test [ON-SITE] | E01 E21 G03 G04 T03 | 0.08 | 2 | Y | Y | |||
| Other off-site activity [OFF-SITE] | Combination of methods | E01 G03 T03 T10 | 0.7 | 17.5 | Y | N | ||
| Total: | 4.5 | 112.5 | ||||||
| Total credits of in-class work: 1.8 | Total class time hours: 45 | |||||||
| Total credits of out of class work: 2.7 | Total hours of out of class work: 67.5 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Other methods of assessment | 10.00% | 0.00% | You have to use "peer wise" platform to work questions. If you decide that you don¿t do this activity you can¿t recover this part. |
| Oral presentations assessment | 10.00% | 0.00% | The quality of oral expresion and power point will be evalulated. |
| Assessment of active participation | 5.00% | 0.00% | You have to evaluate your classmate¿s oral exposition. If you do not participate in this activity you can¿t obtain this puntuation |
| Final test | 70.00% | 85.00% | You have to answer questions getting minimum mark of 4, to sum the rest of activities and to pass 5 in the global mark. |
| Other methods of assessment | 5.00% | 5.00% | Your apptitude in practical lesson will be assassed. |
| Total: | 100.00% | 90.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:By default, if the contrary is not communicated, it is considered that the student accepts the continuous evaluation. The exam will assess the theoretical knowledge presented in lectures, practices and seminars. A grade greater than or equal to 4 (out of 10) is required in the exam in order to pass the subject. Attendance at technical visits is mandatory to pass the course. To pass the course you must get a minimum global grade of 5.
-
Non-continuous evaluation:The final test will be broader and more exhaustive to ensure that the student has acquired the skills that have not been worked on in the continuous assessment. To pass the course you must get a minimum global grade of 5.
Specifications for the resit/retake exam:
Identical criteria to those of the ordinary call, as long as the technical visits have been carried out. To pass the course you must get a minimum global grade of 5.
Specifications for the second resit / retake exam:
The same criteria, you need to obtain at least 4 in the exam and to obtain 5 in the global mark to pass this subject.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
