Educational guide
IDENTIFYING DATA							2020_21
Subject	Food Biotechnology					Code	00208049
Study programme	0208 - GRADO EN BIOTECNOLOGÍA
Descriptors	Credit.	Type	Year	Period
	3	Optional	Fourth	First
Language	Castellano Ingles
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	LÓPEZ DÍAZ , TERESA MARÍA				E-mail	tmlopd@unileon.es jmrodc@unileon.es jasanb@unileon.es
Lecturers	LÓPEZ DÍAZ , TERESA MARÍA RODRÍGUEZ CALLEJA , JOSÉ MARÍA SANTOS BUELGA , JESÚS ÁNGEL
Web	http://
General description	Use of microorganisms and enzymes in food industry, modern applications of biotechnology in food production, risk analysis related with food biotechnology, administrative authorisation of foods obtained by the use of biotechnology.
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA LOPEZ , MARIA LUISA Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARMESTO , MARIA ROSARIO Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD Vocal HIGIENE Y TECNOLOG. ALIMENTOS SIERRA CASTRILLO , MARIA LUISA

Competencias

Code
A14089
A14092
A14096
A14097
C2
C3
C4

Learning aims

	Competences
To know and assess the microbial activity of cultures during food production (fermented foods and novel foods).	A14089 A14096 A14097		C3
To select microorganisms to be used in food manufacture and know other applications of microorganisms and enzimes in food industry.	A14092 A14096 A14097
To know the main applications of modern biotechnology in the food industry.	A14089 A14092 A14096 A14097
Risk analysis with respect to the development of novel foods and other applications of modern biotechnology.	A14089 A14092		C2
To prepare an expedient for the authorization of novel foods and genetically modified organisms.	A14089 A14092		C4

Contents

Topic	Sub-topic
Use of microorganisms and enzimes in food industry.
Application of modern biotechnology in vegetal and animal production and in the develpment of novel foods.
Authorization of the use of modern biotechnology in the production of foods.
Computer session.
Laboratory sessions: microbial cultures, metabolites, etc.

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
PBL (Problem Based Learning)	0	10	10
Laboratory practicals	10	1	11
Presentations / expositions	2	12	14
Tutorship of group	3	0	3
Lecture	12	23	35
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
PBL (Problem Based Learning)
Laboratory practicals
Presentations / expositions
Tutorship of group
Lecture

Personalized attention

PBL (Problem Based Learning)

Description

Assessment

	Description	Qualification
PBL (Problem Based Learning)		15%
Laboratory practicals		20%
Presentations / expositions		15%
Mixed tests		50%
Other comments and second call

ADDENDUM

Contingency plan due to COVID-19 emergency conditions that prevents from presence based teaching

COVID-19 Teaching Guide Addendum Access Link

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic	Manuela Juárez, Agustín Olano, Federico Morais (coord.), ALIMENTOS FUNCIONALES, F. Esp. Ciencia y Tecnología, Madrid, 2005 MORCILLO, G., CORTÉS, E., GARCÍA, J.L., BIOTECNOLOGÍA Y ALIMENTACIÓN, UNED, 2011 LEE, B.H., Fundamentals of food biotechnology, Chichester (UK) : Wiley Blackwell, 2015 LEE, B.H., FUNDAMENTOS DE BIOTECNOLOGÍA DE LOS ALIMENTOS, ACRIBIA, 2000 Ángel Gil Hernandez et al., Nutrigenómica (Capítulo 31 de la obra “Tratado de Nutrición” (Tomo I), F. Sánchez de Medina (Coor.), Médica Panamericana, 2010
Complementary

Recommendations

Subjects that it is recommended to have taken before

BIOLOGY AND MICROBIOLOGY / 00107003 BIOCHEMISTRY / 00107008