Bioprocesses in the Food Industry

Teaching combines theoretical-practical, and laboratory classes, promoting the integration of knowledge, application, and reflection.

• Theoretical-Practical Classes: content is presented with examples and case studies, using active learning methodologies that encourage student participation and guided research. Students solve exercises and problems individually or collaboratively under the teacher’s guidance, applying concepts and developing analytical skills.
• Laboratory Practical Classes: involve the reading, planning, execution, and critical analysis of experimental work, culminating in the preparation of technical and scientific reports.

These methodologies foster autonomous, collaborative, and student-centered learning, in alignment with the pedagogical model of the program.

At the end of the course, the student should be able to:

Apply the principles of bioprocesses in the food industry, distinguishing between different bioproducts and food products obtained.

Use terminology, models, and kinetic and stoichiometric parameters in practical situations, model ideal bioreactors, predict the evolution of their state variables, and perform mass balances.

Determine kinetic parameters and process yields, select the most appropriate type of bioreactor and mode of operation, and analyze cell immobilization systems.

Solve problems related to kinetics, stoichiometry, and bioreactor modeling.

In the practical component, the student should:

Operate laboratory and pilot-scale equipment in fermentative processes.

Monitor process variables and interpret results.

Prepare technical and scientific reports in article or poster format.

The practical component reinforces autonomy, experimental rigor, and problem-solving skills.

A. Theoretical-Practical Component

1. Stoichiometry and kinetics of microbial growth, product formation, and substrate consumption.
2. Determination of kinetic parameters and process yields (biomass growth and/or product formation).
3. Classification of bioreactors. Typical geometries and modes of operation: batch, continuous, and fed-batch.
4. Modelling of ideal bioreactors and prediction of the evolution of their state variables. Mass balances.
5. Cell immobilization systems: advantages and disadvantages.
6. Problem solving and applied exercises.

Practical Component

• Laboratory work on bioprocesses, with the preparation of reports in scientific article or poster format.
• Practical work in a food-processing pilot plant, focusing on fermentative processes for acid and alcohol production (e.g., baker’s yeast, bread, yogurt, kefir, Philadelphia-style cheese, cultured butter, among others). Preparation of technical reports.

NAO