Educational guide
IDENTIFYING DATA 2023_24
Subject Food Biotechnology Code 00208049
Study programme
0208 - GRADO EN BIOTECNOLOGÍA
Descriptors Credit. Type Year Period
3 Optional Fourth First
Language
Castellano
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 OTERO CARBALLEIRA , ANDRES
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 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

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. Introduction of the subject.

I. A. Microbial cultures:
- Bacterial cultures.
- Probiotic cultures.
- Fungal cultures.

I. B. Biochemical products (microbial metabolites) useful in the food industry: organic acids, flavorings and amino acids, enzymes, sweeteners, vitamins and pigments, microbial biomass protein (SCP, mycoprotein), polysaccharides, etc.
Application of modern biotechnology in vegetal and animal production and in the develpment of novel foods. 1. Applications of modern biotechnology in agri-food (includes genetically modified foods from microorganisms, plants and animals)
2. Applications in relation to food safety
3. Risk analysis of foods obtained by biotechnological means
4. New foods and functional foods
Authorization of the use of modern biotechnology in the production of foods. 1. Procedures for the administrative authorization of foods obtained by biotechnological means.
Computer session. Internet resources and tools for food biotechnology.
Laboratory sessions: microbial cultures, metabolites, etc. starter cultures:
a) Selection of microorganisms (lactic acid bacteria, yeasts and molds).
b) Detection of microbial activities of interest in food processing.
c) Detection of mycotoxins.

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
PBL (Problem Based Learning) 3 26 29
 
Laboratory practicals 10 1 11
Practicals using information and communication technologies (ICTs) in computer rooms 2 0 2
 
Lecture 10 18 28
 
Mixed tests 3 0 3
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) Prepare a file for the administrative authorization of new foods or genetically modified foods (Section III). The file will be prepared in groups of 4-6 students. This activity will be carried out under the "English friendly" modality.
Laboratory practicals They will be developed in practical sessions in the laboratory (see the Contents section). This activity will be carried out under the "English friendly" modality.
Practicals using information and communication technologies (ICTs) in computer rooms The student is presented with several practical cases of interest in food biotechnology: computer access to legislative sources and food information. This activity will be carried out under the "English friendly" modality.
Lecture The theory sessions in Sections I and II will take place in the classroom, combining lecture sessions with participatory sessions that include reading scientific texts and analyzing them with the students. This activity will be carried out under the "English friendly" modality.

Personalized attention
 
PBL (Problem Based Learning)
Description
Group tutorials will be carried out with the students for the development of the PBL.

Assessment
  Description Qualification
PBL (Problem Based Learning) The tutorials will be monitored and the written report (and defense of the file) will also be evaluated. 30%
Laboratory practicals Online questionnaire (15%).
Task with results from one of the practical sessions (1.5%).
Attendance at practices (1.5%). 		18%
Mixed tests The evaluation of the theoretical knowledge of Sections I and II will be carried out through a written test that includes short questions and some development questions. In addition, periodic evaluations may be carried out via moodle of some units. Passing it will serve to release material as specified at the beginning of the subject. 50%
Others Tasks requested in class on various topics covered. The student must collect information and respond to the sections of the task that will be done, preferably, via moodle. 2%
 
Other comments and second call
The evaluation of the theoretical knowledge of Sections I and II will be carried out through a written test that will include short questions and some development questions. In addition, periodic evaluations may be carried out via moodle of some units. Class attendance will be valued.

- It will be necessary to pass the evaluation of the theoretical part (lecturer's session) and of the PBL to pass the subject (score equal to or greater than 5 out of 10).

- It will be necessary to attend at least 80% of the practical laboratory sessions.

- In agreement with the students, it will be possible to take a partial written test that will serve to release material (for both calls).

- In addition, during the course periodic controls may be carried out in writing or via moodle that may serve to release material.

In the second ordinary call, it is necessary to demonstrate complete knowledge of the subject, by passing the tests that are established.

During the evaluation tests, the possession or use of any type of instrument, device or material will not be allowed, except for those expressly authorized by the teacher at the beginning of each test.

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
Crueger, W., Crueger, A., Biotechnology., Oldenbourg Verlag GMBH, Munich, Alemania., 1989
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
Fundación Española de la Nutrición., Libro Blanco de la Nutrición, Fundación Española de la Nutrición., 2013
I.C.M.S.F., MICROORGANISMS IN FOODS. VOL. 7 , SPRINGER, 2002
Ángel Gil Hernandez et al., Nutrigenómica (Capítulo 31 de la obra “Tratado de Nutrición” (Tomo I), F. Sánchez de Medina (Coor.), Médica Panamericana, 2010
Nagendra P. Shah. Adriano Gomes da Cruz and Jose de Assis Fonseca Faria, Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. , Nova Science Pub. Inc., 2011

Complementary


Recommendations


Subjects that it is recommended to have taken before
BIOLOGY AND MICROBIOLOGY / 00107003
BIOCHEMISTRY / 00107008