Educational guide
IDENTIFYING DATA 2023_24
Subject BIOTECNOLOGÍA ALIMENTARIA Code 00107130
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
3 Optional Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
SANTOS BUELGA , JESÚS ÁNGEL
E-mail jasanb@unileon.es
jmrodc@unileon.es
fjruaa@unileon.es
apintc@unileon.es
Lecturers
RODRÍGUEZ CALLEJA , JOSÉ MARÍA
RUA ALLER , FRANCISCO JAVIER
SANTOS BUELGA , JESÚS ÁNGEL
PINTOR CORA , ALBERTO
Web http://
General description The application of biotechnology to the production of foods and goods for the food industry
Tribunales de Revisión
Tribunal titular
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS OTERO CARBALLEIRA , ANDRES
Secretario HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ DIAZ , TERESA MARIA
Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARMESTO , MARIA ROSARIO
Vocal HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA

Competencias
Code  
A18531
B5676
B5678
B5679
B5680
C1 CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
C2 CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study.
C3 CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
C4 CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience
C5 CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy

Learning aims
Competences
To learn the basis of modern food biotechnology and the application in the food industry A18531
 B5676
 C1
C2
C3
C4
C5
To use organisms or products obtained from organisms to obtain food and food ingredients of interest A18531
 B5678
B5679
B5680
Risk analysis of foods derived from modern food biotechnology A18531
 B5676
B5678
B5679
B5680
 C1
C2
C3
C4
C5

Contents
Topic Sub-topic
Introduction General aspects of food biotechnology
The tools of food biotechnology - Genetic modification of food organisms
- Enzymes in food biotechnology
- Biocatalysts and biosensors in food industry
Genetically modified organisms in food industry - Genetically modified organisms in food industry
Risk assessment - Risk assessment of food derived from modern biotechnology
Further applications of food biotechnology - Biopolymers and biomaterials
- Food analysis
Nutrigenomics - Fundamentals of nutrigenomics
Computer sessions (3 hours) - Bioinformatics
- Functional foods
Lab sessions (5 hours) - Enzymology
- Use of microorganisms in food production
English friendly All the resources (presentations, lab manuals) and exams will be available in English at student's demand

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Practicals using information and communication technologies (ICTs) in computer rooms 3 5 8
 
Laboratory practicals 5 10 15
 
Lecture 20 30 50
 
Mixed tests 2 0 2
 
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies   ::  
  Description
Practicals using information and communication technologies (ICTs) in computer rooms Bioinformatics in the food industry and functional foods
Laboratory practicals Laboratory supervised sessions. *If possible, lab sessions can be replaced by a service-learning approach
Lecture Oral presenations to guide the students to achieve the learning outcomes

Personalized attention
 
Laboratory practicals
Description
Students can ask for professor assistance in personal basis

Assessment
  Description Qualification
Lecture To attend and to participate will be taking into account 5 %
Laboratory practicals Attendance is compulsory. Students have to keep a lab notebook 25 %
Mixed tests To pass the test students have to meet two criteria:
- 80 % of correct answers
- Mark above 5.5 (over 10)
 60 %
Others Attendance and resolution of questions
 
Other comments and second call
- Only essential items are allowed. Fraud will be prosecuted according to the ULe norms
- Resit exam will consist of different parts to demonstrate the acquisition of the learning aims

Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic Morcillo-Ortega, G., Biotecnología y Alimentación, UNED, 2011
Lee, B.H., Fundamentos de biotecnología de los alimentos, Acribia, 2000
Johnson-Green, P., Introduction to food biotechnology, CRC Press, 2002

Complementary


Recommendations


Subjects that it is recommended to have taken before
BIOLOGÍA Y MICROBIOLOGÍA / 00107103
BIOQUÍMICA / 00107108
MICROBIOLOGÍA DE LOS ALIMENTOS / 00107109