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
Presentations / expositions 15%
PBL (Problem Based Learning) 15%
Laboratory practicals 20%
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