ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.25 Hours of tutorials: 2.25 Expository Class: 18 Interactive Classroom: 18 Total: 112.5
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Faculty of Biology
Call: Second Semester
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
To know the biotechnological tools used for the development of foods and additives
To know de molecular tools used for the detection of GMOs in foods.
To know how to apply molecular biology tools in the food industry
EXPOSITIVE: the contents will be scheduled to 20 h of expositive lessons
- Food biotechnology: concept and objectives
- Methods for the preparation of GM food
- Biotechnology of milk and dairy products
- Biotechnology of meat and meat products
- Biotechnology of fish and seafood products.
- Biotechnology of plant foods.
- Biotechnology of food additives and food ingredients
- Biotechnology and nutrition. Vaccine foods
- Legal and ethical aspects
- Detection of GM organims in food.
SEMINARS
Will be organized in five sessions of one hour each, in which the students will work in groups about specific subjects and prepare presentations
PRACTICAL
Will take place in the Computers Room under the format of four session of 3h each.
Course objective: Application of omic technologies in the detection, identification, authenticity, traceability of food, biological contaminants and allergens
1. Genomic tools and DNA barcodes for the study of authenticity and traceability of food
2. In-silico design of genomic methods based on the polymerase chain reaction (PCR) for the detection and / or quantification of species. Primer design
3. Proteomic tools for the detection and identification of bacteria. Specificity study of specific protein peptides. In-silico digestion of proteins
4. Genomic tools for the detection and identification of allergens of plant and animal origin.
BASIC
Genetically Engineered Foods
(Handbook of Food Bioengineering, Volume 6)
Holban, A.M, Grumezescu, A.M.
ISBN: 9780128115190
Academic Press, 2018
Advances in Food Biotechnology
Ravishankar, Rai V.
ISBN: 9781118864555
John Wiley and Sons, 2016
Introduction to Food Biotechnology
Johnson Green, Perry
ISBN: 9780849311529
CRC Series, 2002
Molecular Techniques in Food Biology
El Sheikha, A.F., Levin, R., Xu, J.
LCCN: 2017040685
John Wiley and Sons, 2018
Advances in Agri-Food Biotechnology
Sharma, T.R., Deshmukh, R., Sonah, H.
ISBN: 9789811528736
Springer, 2020
Foodomics: Omic Strategies and Applications in Food Science
Barros-Velázquez, J.
ISBN: 978-1-78801-884-5
Royal Society of Chemistry, London 2021
FURTHER READING
Advances in Biotechnology for Food Industry
(Handbook of Food Bioengineering, Volume 14)
Holban, A.M, Grumezescu, A.M.
ISBN: 9780128114438
Academic Press, 2018
Genetically Engineered Food
Heller, Knut J.
ISBN: 352730309-X
John Wiley and Sons, 2006
Food Biotechnology: Principles and Practices
Joshi, V.K.
ISBN: 9789381141496
I.K. International Publishing House Pvt. Limited, 2013
Reviews and original articles published in international specialized journals will also be considered.
BASIC
CB1 - To develop knowledge in a specific scientific field, based on text books but also in advanced specific texts in the field
CB2 - To apply the knowledge at work and to have the ability to discuss and solve problems in the field
CB3 - To have the ability to gather and interpret relevant data and to formulate opinions in relevant aspects with social, scientific or ethical implications..
CB4 - To transmit information, ideas, problems and solutions to both specialized and non-specialized audiences
CB5 - To develop learning abilities to undertake further studies with a great level of autonomy.
GENERAL
CG1 - To know the concepts, methods and most relevant aspects of main biotechnology branches.
CG2 - To apply the theoretical and practical knowledge to find solutions to problems both in the academic and professional areas.
CG3 - To know how to obtain and interpret information, relevant results and to formulate conclusions in the biotechnology area.
CG4 - To be able to transmit information, either oral or written, and to discuss ideas, problems and solutions in the biotechnology field, in front of specialized and non-specialized audiences.
CG5 - Estudiar y aprender de forma autónoma, con organización de tiempo y recursos, nuevos conocimientos y técnicas en Biotecnología y adquirir capacidad para trabajar en equipo.
TRANSVERSAL
CT2 - To find, process, analyze and synthetize information from different sources.
CT3 -To organize and plan the work.
CT5 -To work in team.
CT6 - To reason critically.
CT10 - To have initiative and entrepeneur spirit.
SPECIFIC
CE3- To know and apply instrumental techniques and protocols to work in a laboratory, applying the regulations and methods related with security, hygiene, and both waste and quality management.
CE6- To be able to analyze and design biotechnological industrial processes and to apply them in product improvement.
CE11- To know the molecular basis and the tools to achieve genetic information about microorganisms, animals and plants, and to know how to applied them in different fields.
Expositive classes, seminars and practical classes will be presential in scenarios 1 and 2, if circumstances allow it.
The expositive classes will have the format of oral lessons in which the teacher will explain the contents with the support of audiovisual tools. The classes may include theroretical as well as practical contents, examples, etc., and will try to promote the students' participation.
Interactive classes will be in small groups, in which specific and practical aspects will be revised. These will require an active participation of the students.
Practical demostrations will take place in the computer room, where the students will handle specific software and databases.
Tutorships (either individually or in groups) will be focused in answering the students' questions and doubts, as well as in providing information or gathering information about the development of competences by the students. Tutorships, with a view to keep a direct link with the students, might take place through the Virtual Campus, MS- TEAMS or by e-mail.
CONTINGENCY PLAN FOR REMOTELY TEACHING ACTIVITIES:
In scenario 3, all expositive, interactive and practical lessons will be performed remotely, in a synchronic/asynchronic way, and according to the official schedule established by the Faculty, through the different telematic sources available at USC, preferably Virtual Campus and Ms Teams. In scenario 2 all these activities will be carried out remotely, either fully or partially, if circumstances require it.
For tutorial activities, and also for guaranteeing a direct Communications either among students but also between students and the professor, these will be carried out either through the Virtual Campus, MS Teams or e-mail.
Exam 70%
Evaluation of competences: CB1 CB2 CB3 CB5 CG1 CG2 CG3 CG4 CG5 CT6,
Works/activities in seminars 20%
Evaluation of competences: CB1 CB2 CB3 CB4 CT2 CT3 CT5 CT6 CT10
Works/activities in practical classes and in virtual class forum 10%
Evaluation of competences: CB1 CB2 CB3 CB4 CT2 CT3 CT5 CT6 CT10 CE3 CE6 CE11
Practical classes are mandatory to pass the course.
CONTINGENCY PLAN:
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
The evaluation system will be exactly the same regardless the teaching modality employed (presential or virtual), with the only difference of that evaluation activities will be performed, following the advice of competent authority, either presentially at College or remotely by means of the telematic sources available at USC.
The course represents 112,5 h, from which 40,5 correspond to expositive classes, seminars, practical classes, tutorials and exam, and the rest to personal work of the student.
N/A
The course is taught in the oficial languages of the autonomic community.
CONTINGENCY PLAN:
METHODOLOGY
CONTINGENCY PLAN FOR REMOTELY TEACHING ACTIVITIES:
Expositive classes, seminars and practical classes will take place presentially, if circumstances allow it.
In scenario 3 all expositive, interactive and practical lessons will be carried out remotely,,in a synchronic/asynchronic way, and according to the official schedule established by the Faculty, through the different telematic sources available at USC, preferably Virtual Campus and Ms Teams. In scenario 2 all these activities will be carried out remotely, either fully or partially, if circumstances require it.
For tutorial activities, and also for guaranteeing a direct Communications either among students but also between students and the professor, these will be carried out either through the Virtual Campus, MS Teams or e-mail.
EVALUATION SYSTEM
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
The evaluation system will be exactly the same regardless the teaching modality employed (presential or virtual), with the only difference of that evaluation activities will be performed, following the advice of competent authority, either presentially at College or remotely by means of the telematic sources available at USC.
Jorge Barros Velázquez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [at] usc.es
- Category
- Professor: University Professor
Maria Del Pilar Calo Mata
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
| Wednesday | |||
|---|---|---|---|
| 09:00-11:00 | Grupo /CLE_01 | Spanish | Classroom 08. Louis Pasteur |
| 05.20.2022 10:00-14:00 | Grupo /CLE_01 | Classroom 04: James Watson and Francis Crick |
| 07.06.2022 10:00-14:00 | Grupo /CLE_01 | Classroom 03. Carl Linnaeus |