1. General information
Course:
FOOD BIOTECHNOLOGY
Code:
58316
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
3
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
ANA ISABEL BRIONES PEREZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie. Planta baja
Q. ANALÍTICA Y TGIA. ALIMENTOS
3424
ana.briones@uclm.es
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
Not established
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E04 | To know the basic fundamentals of instrumentation and process control in the food industry |
| E08 | To be able to apply the technological advances and the innovation in foods and food processing processes in the food industry and to evaluate their acceptability by consumers |
| E12 | To acquire knowledge on microbiology and biotechnology and their applications in the food processing |
| G01 | To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature. |
| G02 | To possess a correct oral and written communication. To transmit information, ideas, problems and solutions to a both specialized and not specialized public. |
| G04 | To develop the necessary skills of learning to undertake later studies with a high degree of autonomy. |
| G05 | To understand and to use the English language, both written and spoken, applied to the area of the Food Science and Technology. (To be able to acquire this hability, a series of actions that will be specified in every module will be peformed). |
| G06 | To dominate the Technologies of the Information and the Communication (TIC) to user's level, which allows to work in virtual spaces, Internet, electronic databases, as well as with common software packages (e.g. Microsoft Office). |
| G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
| G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| To achieve that the student is capable of searching, selecting and interpreting the information in the area of the food biotechnology | |
| To know the beneficial microorganisms for the food industry and / or involved in the processes of the elaboración/ripeness of fermented foods | |
| To know other fermented bioproducts used by the food industry | |
| To understand the metabolism of the species of interest, as well as the biochemical transformations that happen in the principal fermented food. | |
| To understand the technology and the systems of the fermentation | |
| To provoke the capacity of criticism and discussion towards new topics related to the matter | |
| To achieve that the students acquire the basic terminology of the subject. | |
| Be aware of the importance of the term 'strain' in biotechnology and to know the molecular methods for its identification | |
| To initiate the students in the fundamentals of the food biotechnology | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Definition of Biotechnology. Role of the Biotechnology in Food Industry
-
Unit 2: Industrials microorganisms: definition, desirable characteristics and sources. Study of the more relevant groups
-
Unit 3: Selection of microorganism for industrial use. Conservation and preservation methods
-
Unit 4: Genetic modification of industrial microorganisms: mutation and recombinant DNA
-
Unit 5: Growth kinetic of cultures on batch and fed batch. Primary and secondary metabolism
-
Unit 6: Industrial media used in industrial process
-
Unit 7: Development of industrial inocula. Propagation methods. Immobilized cells
-
Unit 8: Microbial metabolism: alcoholic, lactis, acetic and glycerol piruvic fermentations
-
Unit 9: Food and beverages obtained by fermentation process
-
Unit 10: Bioproducts used in food industry
-
Unit 11: Bioreactor design
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Problem solving and/or case studies [ON-SITE] | Problem solving and exercises | 0.1 | 2.5 | Y | N | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 0.8 | 20 | Y | N | |||
| Class Attendance (theory) [ON-SITE] | Lectures | 1.12 | 28 | Y | N | |||
| Portfolio Development [OFF-SITE] | Individual presentation of projects and reports | 1 | 25 | Y | N | |||
| Final test [ON-SITE] | Assessment tests | 0.14 | 3.5 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.8 | 20 | Y | N | |||
| Project or Topic Presentations [ON-SITE] | Workshops and Seminars | 0.24 | 6 | Y | N | |||
| Writing of reports or projects [OFF-SITE] | Self-study | 1.8 | 45 | Y | N | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
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 |
| Assessment of problem solving and/or case studies | 10.00% | 10.00% | |
| Theoretical exam | 70.00% | 0.00% | |
| Final test | 0.00% | 75.00% | |
| Portfolio assessment | 5.00% | 0.00% | |
| Laboratory sessions | 15.00% | 15.00% | |
| Total: | 100.00% | 100.00% |
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:Evaluation criteria not defined
-
Non-continuous evaluation:Evaluation criteria not defined
Specifications for the resit/retake exam:
Evaluation criteria not defined
Specifications for the second resit / retake exam:
Evaluation criteria not defined
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
