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Food Biotechnology

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. M.2 Chemistry and Biochemistry of food. Production of wine, beer, cheese and yogurt. M.3 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 M.4 Food security. Chemical and microbiological contaminants of food. M.5 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: - Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th ed.). Springer-Verlag. - Chaible, L. M., et al. (2010). Genetically modified animals for use in research and biotechnology. Genetics and Molecular Research, 9(3), 1469–1482. - Gutiérrez-López, G. F., Barbosa-Cánovas, G. V., Welti-Chanes, J., & Parada-Arias, E. (Eds.). (2008). Food engineering: Integrated approaches. Springer. - Johnson-Green, P. (2002). Introduction to food biotechnology. CRC Press. - Melo, E. O., et al. (2007). Animal transgenesis: State of the art and applications. Journal of Applied Genetics, 48(1), 47–61. - Meyers, B., et al. (2010). Nuclear and plastid genetic engineering of plants: Comparison of opportunities and challenges. Biotechnology Advances, 28, 747–756. - Pometto, A. (Ed.). (2005). Food biotechnology (2nd ed.). CRC Press. 2. Recommended reading: - Scientific articles
Language	Portuguese. Tutorial support is available in English.