Educational guide
IDENTIFYING DATA							2011_12
Subject	BIOTECNOLOGÍA ALIMENTARIA					Code	00205045
Study programme	LIC. EN BIOTECNOLOGIA
Descriptors	Credit.	Type	Year	Period
	6	Optional	Fifth	First
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	LÓPEZ DÍAZ , TERESA MARÍA				E-mail	tmlopd@unileon.es mlgarl@unileon.es aotec@unileon.es jmrodc@unileon.es jasanb@unileon.es
Lecturers	GARCÍA LÓPEZ , MARÍA LUISA LÓPEZ DÍAZ , TERESA MARÍA MEDINA PÉREZ , NOELIA OTERO CARBALLEIRA , ANDRÉS RODRÍGUEZ CALLEJA , JOSÉ MARÍA SANTOS BUELGA , JESÚS ÁNGEL
Web	http://
General description	"- Use of microorganisms and enzymes in fermented food manufacture: quantitative microbial ecology. - Use of microorganisms in new foods production and in the development and modification of food properties. - Other uses of microorganisms in the food industry. - Risk analysis and authorization by administration of biotecnological applications concerning foods." "
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Tribunal suplente Cargo Departamento Profesor

Objetivos

"- Use of microorganisms and enzymes in fermented food manufacture: quantitative microbial ecology. - Use of microorganisms in new foods production and in the development and modification of food properties. - Other uses of microorganisms in the food industry. - Risk analysis and authorization by administration of biotecnological applications concerning foods." "

Methodologies

Contents

Topic	Sub-topic

Personalized attention

Assessment

	Description	Qualification
Other comments and second call

Basic	Lee, B.H., Fundamentos de biotecnología de los alimentos., Acribia, 1996
Complementary