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Food Biotechnology

Code 15866
Year 3
Semester S1
ECTS Credits 6
Workload PL(15H)/T(30H)/TP(15H)
Scientific area Biotecnologia
Entry requirements Not applicable
Mode of delivery Face to face.
Work placements Not applicable.
Learning outcomes It is intended that the student learns the characteristics of the major food groups, risks and principles of food safety as well as applying principles of biotechnology in food and beverages production, food products and food additives.
At the end of this Course the student should be able to:
-Describe the major food groups and discuss the importance of functional foods;
-Identify and design the main steps involved in a global biotechnological process with application in the production of a food product
-Describe methods used to obtain transgenic organisms and discuss the use of GMOs;
-Identify food contaminants;
-Demonstrate ability in critical analysis and presentation of scientific papers and experimental results
Syllabus M.1
Impact of biotechnology in food production.
Chemistry and Biochemistry of food. Production of wine, beer, cheese and yogurt.
Transgenic organisms: Applications in Biotechnology and food production; Applications of GMOs. Examples of transgenic organisms. Methods for animal transgenesis; manipulation of plants by genetic engineering. The controversy of GMOs
Food security. Chemical and microbiological contaminants of food.
Microbial fermentation in food Biotechnology. Fermentation Technology, metabolic engineering of bacteria, technologies used in the production of food products from microorganisms. Production of microbial metabolites. Production of flavors.

Experimental Work: Separation of casein and lactose of milk. Microbiological analysis of food products.
Main Bibliography 1. Required reading:
- Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin, "Food Biotechnology", Second Edition, Edited by Anthony Pometto, CRC press, 2005
- Perry Johnson-Green, "Introduction to Food Biotechnology", CRC press, 2002.
- G.V.Barbosa-Cánovas, J. Welti-Chanes, E. Parada-Arias, "Food Engineering: Integrated Approaches; Edited by: G.F. Gutiérrez-López,Springer-Verlag, 2008".
- H.-D. Belitz, W. Grosch, P. Schieberle, "Food Chemistry",4th edition, Springer-Verlag, Berlin, 2009
- Nuclear and plastid genetic engineering of plants: Comparison of opportunities and challenges, Benjamin Meyers et al, Biotechnology Advances, 28: 747–756, 2010.
- Animal transgenesis: state of the art and applications, Eduardo O. Melo et al, J Appl Genet 48(1), 47–61, 2007.
- Genetically modified animals for use in research and biotechnology, L.M. Chaible et al, Genetics and Molecular Research 9 (3): 1469-82, 2010.

2. Recommended reading:
- Scientific articles
Teaching Methodologies and Assessment Criteria The teacher makes the oral exposure of the different contents using audiovisual resources in the theoretical lectures. During classes students are stimulated to discuss the various themes with teacher and colleagues. In laboratory classes, students make oral presentations based on papers; experimental work, with the application of theoretical knowledge in the execution of techniques, data analysis, interpretation of results and solving problems. The following Student Assessment Criteria are proposed:
75%-T+ 25%-PL
T- score of 4 partial written tests or final exam;
PL- Presentation of scientific papers and reports discussion
For approval, the classification of each component must be higher than 9.5.
Language Portuguese. Tutorial support is available in English.
Last updated on: 2023-10-10

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