Food Biotechnology

General physicochemical and biological knowledge.

In classes with a more theoretical approach, there will be a general presentation of the subject to be taught with presentation of practical cases. In classes with a theoretical-practical approach, the resolution of exercises to apply the taught material will be proposed; the fundamentals of the experimental work to be implemented in the laboratory will be presented and discussed and the proposed practical activities carried out. Students are encouraged to read the recommended bibliography in advance, to interpret the results obtained in order to prepare the respective work reports.

Acquire knowledge about food production and processing through enzymatic and / or microbial reactions as less severe food processing and preservation techniques.

Know the main enzymes and transformations by enzymatic catalysis applied in the food industry.

Know the main microorganisms and transformations by microbial catalysis applied in the food industry.

Know and apply technological processes used in the transformation and fermentation of food.

Apply mass balances and determine the yields of industrial fermentation processes.

Identify the operational variables of control and monitoring of enzymatic and fermentative processes and carry out the necessary analyzes.

1. Enzymatic technology

1.1. Definition and nomenclature of the main enzymes used in the food industry

1.2. Advantages and disadvantages of using enzymes in food production

1.3. Main sources of enzymes

1.4. Enzyme reaction mechanism

1.5. Factors that control enzyme activity: temperature, pH and presence of inhibitors

1.6. Food obtained / processed by enzymatic catalysis

2. Fermentation technology

2.1. Main microorganisms used in fermentations in the food industry

2.2. Advantages and disadvantages of using microorganisms in food production

2.3. Biotransformation processes applied to foods and metabolic pathways of industrial interest (simplified approach).

3. Food products obtained by fermentation 

3.1. Vegetal fermented products with acid production: olives, chucrute, pickles, and vinager.

3.2. Mushroom and beer production.

Continuous evaluation

Continuous evaluation includes: an individual written test (60%) and individual / group assignments (40%). This classification will have the following distribution: 6% for individual / group work assignments and 34% for practical laboratorial work, based on the individual practical performance of each group member and the quality of the final report.

Are conditions for continuous evaluation: the presence of the student in at least 75% in the classes taught, having a classification equal to or greater than 7.5 values in each component (Written Test and Practical Works) and a final classification equal to or greater than 9,5 values.

Final exam evaluation

The evaluation by final exam focuses on the entire program. May performe final exam all the students who attended the course and: a) have not obtained approval by continuous assessment; b) find themselves in the specific situations provided by law: c) or intended to improve their final classification.

The evaluation of the final exam includes:

- Mandatory Written Test (60%) and Individual Practical Test (40%) that includes the topics covered.

The Practical Test will only take place if the student obtains a grade > 7.5 in the Written Test and:

- has not been subjected to continuous assessment or;

- if intend to improve the grade of the practical part of continuous assessment.

The Practical Exam is dispensed for students who in the continuous evaluation obtained a grade > 7.5 values and do not intend to improve their classification. A classification equal to or greater than 9.5 is required for approval in the final exam.

NAO