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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
M4
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.
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Main Bibliography |
1.Bibliografia principal:
- 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. Bibliografia complementar:
-Artigos científicos
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