Base Knowledge
Basic knowledge of Biology and Microbiology is recommended.
Teaching Methodologies
The theoretical component applies the lecture and interactive methods with the case studies. Practical component uses the active and demonstrative method with a laboratory work implementing.
The evaluation is based on the completion of two written tests, including the two mentioned components.
Learning Results
1. Advanced field in food technology
To apply knowledge in the control of microorganisms involved in different food processes and the development of starters applied in the food industry.
2. Quality and Safety
To assess quality in terms of food safety point of view and from the standpoint of nutritional and sensorial characteristics
Program
Microorganisms with an interest in food production; operating modes. Characteristics of culture media for industrial application. Pasteur and Crabtree effect; Sterilization: air; means of fermentation and reactor equipment;
Applications: vitamin production of baker’s yeast, fermented dairy foods, beer and “vegetables ” fermented;
Food quality and safety: microbial indicators, main agents of foodborne diseases;
Genotypic characterization of microorganisms with the use of molecular methods that rely on PCR and hybridization.
Selection/breeding of industrial strains: methods that use the mutation/selection and methods which use recombinant DNA technology
Production of GM with application in the food industry
Practice: cryopreservation of microorganisms, antibiosis studies, and molecular classical methods of quantification, research and identification of indicators of a food quality and safety; DNA extraction and analysis by agarose gel electrophoresis, PCR identification of microorganisms
Grading Methods
- - Teste escrito Teórico e Prático do Módulo II - 50.0%
- - Teste escrito Teórico e Prático do Módulo I - 50.0%
- - Exame - 100.0%
Internship(s)
NAO
Bibliography
Videira, A., 2001. Engenharia Genética – Princípios e Aplicações. LIDEL, Lisboa.
Brown T.A., 2006. Gene Cloning and DNA Analysis: An Introduction, 5ª Ed, Blackwell Science Inc, Londres. Glazer, A., NiKaide, H., 2007. Microbial Biotechnology. Fundamentals of Applied Microbiology, 2º Ed, Cambridge University Press. Cambridge.
Lima, U.A., Aquarone, E., Borzani, W., Schmidell, W., 2001. Biotecnología Industrial – Processos Fermentativos e Enzimáticos, Vol 3, 1ª Edição, Editora Edgard Blucher Lda.
Watson, J.D., Gilman, M., Witkowski, J. Zoller, M., 1992. Recombinant DNA, 2nd Ed. W. H. Freeman, New York.
Prescott, L., Harley, J., Klein, D., 2002. Microbiology. Lansing Prescott, John Harley, Donald Klein, 5th Ed, McGraw-Hill, New York.
Nicholl D.S.T., 2002. An Introduction to Genetic Engineering, 2nd Ed. Cambridge University Press, Cambridge.
Sá-Correia, I., Moreira, L.M., Fialho, A.M., 2003. Engenharia Genética em Biotecnologia: Fundamentos e Aplicações. LIDEL (M. Mota e N. Lima, eds.), pp. 125-161. Lisboa.
Scharer-Zublin, E.V., 2003. Os Genes e a Alimentação. Fondation Alimentarium. Nestlé. Berna.