Teaching Methodologies
For each area of specialisation, the contents of the curriculum will be presented, with the use of case studies when appropriate, in a holistic and innovative approach, integrating acquired knowledge, new emerging technologies, current and future trends and the main technological, ethical and legislative challenges.
Students will be asked to develop a work (Project), either conceptual or applied/practical, following the logic of a research project (case study) of an interdisciplinary nature, demonstrating the application of the themes addressed. A written version of the work (Project) must be delivered and presented during a technical-scientific event organised by the students themselves, with the presence and participation of specialists from different scientific fields related to the course.
Learning Results
The course provide students with the knowledge about biotechnology, technologies and systems, and their application in food chains, from food production to the valorisation of agrifood by-products. Students are expected to integrate knowledge of plant, animal and food biotechnology and bioprocesses, by:
1 Recognizing that addressing consumer and producer expectations for improved food quality and safety, processes efficiency with cost reduction, and the attainment of products with innovative properties and functionalities relies on the application of biotechnology.
2 Mastering the terminology of biotechnological processes, products and biotransformations.
3 Knowing the different types of bioprocesses and select the most suitable ones for obtaining specific bioproducts, while evaluating their productivity.
4 Understanding the mechanisms beyond bioprocesses concerning crop, animal and food production and safety.
Program
1 Biotechnology in food chains. Emerging trends and approaches to agricultural improvement, in the production of food products and bioproducts
2 Plant Biotechnology In vitro culture: meristem cloning, organogenesis, somatic embryogenesis Protoplast culture and somatic hybridization Cell suspensions and secondary metabolites Genetic and molecular markers Gene expression and silencing. The use of viruses as vectors Genetically modified plants and New Genomic Techniques (NGTs): cisgenesis and gene editing technologies (CRISPR/Cas). Legislation and ethics
3 Animal Biotechnology Reproductive technologies Gene sequencing Transgenesis and gene editing Analysis of oomic data Animal cell culture and tissue engineering Legislation and ethical, social and biologic issues
4 Food Biotechnology Fermentation and enzymatic technology for food production and bioproducts Valorization of agrifood by-products through bioprocessing. New trends in food safety, nutritionally enhanced foods
Internship(s)
NAO
Bibliography
Chavez-Gonzalez ML, Balagurusamy N & Aguilar C (2019) Advances in Food Bioproducts and Bioprocessing Technologies (1st ed.) CRC Press
Jones HE & Wilson PB (2022) Progress and opportunities through use of genomics in animal production. Trends in Genetics, 38(12), 1228–1252
Menchaca A (2021) Sustainable Food Production: The Contribution of Genome Editing in Livestock. Sustainability, 13(12)
Molina G, Sharma M, Benhida R, Gupta VK, & Kuhad RC (Eds.) (2023) Microbial Bioprocessing of Agri-food Wastes: Industrial Applications (1st ed) CRC Press
Mueller ML & Van Eenennaam AL (2022) Synergistic power of genomic selection assisted reproductive technologies, and gene editing to drive genetic improvement of cattle. CABI Agri Biosc, 3(1), 13
Steinwand MA & Ronald PC (2020) Crop biotechnology and the future of food. Nature Food, 1, 273-283
Zimny T (2022) New genomic techniques and their European Union reform. Potential policy changes and their implications. Frontiers Bioeng Biotech, 10