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: First Semester
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
LEARNING OUTCOMES
- Identify the applications of microorganisms and enzymes in food production.
- List the products and additives available thanks to biotechnology.
- Identify molecular markers of food quality and safety.
- Know how to carry out a fermentation process.
- Design, develop and implement at a practical level the main molecular methods for the specific detection of animal species, indicator microorganisms, pathogens and disruptors, toxins, etc., in food.
CONTENTS
Application of microorganisms and enzymes in food production. Applications of molecular methods for characterization and control of food quality and safety.
RECOMMENDED PREREQUISITES
Microbiology I, Microbiology II, Biochemistry I, Biochemistry II, Microbial biotechnology, Bioreactors, Food biotechnology.
CONTENTS
THEORY CONTENTS (20 hours)
Block I. Fermentations and biotechnological applications in the food industry (2 hours)
Types of fermentations in the food industry.
Block II. Fermentations and biotechnological applications in foods of animal origin (8 hours)
Block III. Fermentations and biotechnological applications in fruits, vegetable, cereal and legume foods (9 hours)
Molecular markers of foods of animal and vegetable origin. Authenticity of ingredients.
Block IV. Fermentations and biotechnological applications of food technological ingredients (1 hour)
Laboratory (Visit to Industries) and Computer Classroom (11 hours).
1. Visit to Industries such as the Oenological Industry DO Rias Baixas and DO Ribeira Sacra, and other industries such as Custom Drinks, depending on availability and according to the official schedule.
2. Computer room:
- Control of microorganisms in different fermentative processes.
- Traceability. Allergen detection.
3. Personal assignments in small groups: fermentations (Kombucha, salty and sweet sourdough, kefir, vinegar, ginger beer,...). At the end, a report of the processes and products will be delivered, as well as the observations on the process.
Seminars (6 hours)
- Resolution of practical cases, problems and questions about food fermentations and biotechnological applications
- Meetings with professionals specialized in both innovative industries and analysis laboratories, according to availability (Cervexa artesá Aloumiña, Gurung and others)
Bibliografía básica
Advances in Biotechnology for Food Industry, Volume 14
1st Edition (2018) Eds: Alexandru Grumezescu Alina Maria Holban. Paperback ISBN: 9780128114438. eBook ISBN: 9780128114957. Academic Press
Starter Cultures in Food Production, 2017 Eds: Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia. Print ISBN:9781118933763. Online ISBN:9781118933794. DOI:10.1002/9781118933794. John Wiley & Sons, Ltd.
Food, Fermentation, and Micro-organisms, 2nd Edition (2019) Ed: Charles W. Bamforth, David J. Cook. ISBN: 978-1-405-19872-1. Wiley-Blackwell
Foodomics: Omic Strategies and Applications in Food Science: Volume 26 (Food Chemistry, Function and Analysis) (2021) Editor: Jorge Barros-Velázquez Print ISBN: 9781788018845, 1788018842. Print ISBN: 9781788018845, 1788018842. eText ISBN: 9781839163012, 1839163011. Editorial: Royal Society of Chemistry (RSC Publishing)
Food Microbiology. Principles into Practice. Volume1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage (2016) Editor(s): Osman Erkmen, T. Faruk Bozoglu. Print ISBN:9781119237761 |Online ISBN:9781119237860 |DOI:10.1002/9781119237860. John Wiley & Sons, Ltd
Bibliografía complementaria
High Value Fermentation Products. Volume 1. (2019 ). Ed: Saurabh Saran, Vikash Babu and Asha Chuabey Scrivener Publishing LLC (Wiley)
Advances in Food Authenticity Testing, 2016 Editor: Gerard Downey. eBook ISBN: 9780081002339. Hardcover ISBN: 9780081002209. Woodhead Publishing
Advances in Food Diagnostics, 2nd Edition (2017 ) Fidel Toldrá (Editor), Leo M. L. Nollet (Editor) ISBN: 978-1-119-10588-6 September Wiley-Blackwell
Modern Techniques for Food Authentication. 2nd Edition. Editor: Da-Wen Sun. eBook ISBN: 9780128142653. Hardcover ISBN: 9780128142646. Academic Press
COMPETENCES
BASICS and GENERAL
As mentioned in the Syllabus of the Title
TRANSVERSAL
CT2 -Search, process, analyze and synthesize information from various sources.
CT3 -Organize and plan your work.
CT5 -Work as a team.
CT6 - Reason critically.
CT10 - Initiative and entrepreneurial spirit.
SPECIFIC
CE6- Be able to analyze and design biotechnological industrial processes and apply them to product improvement.
TEACHING METHODOLOGIES
The general methodologies of the degree described in section 5.1.A of the report will be followed.
TEACHING METHODOLOGIES
- Lectures, in which the teacher will explain the concepts of the subject with the support of audiovisual and computer media; It can have different formats (theory, problems and / or general examples, general guidelines of the subject), promoting student participation.
- Seminars in small groups, in which applications of the theory are proposed and solved, exercises, problems, case simulations are done, etc. Active participation of the students is required.
- Visits to industries and specialized centers
- Practical laboratory classes, outside the class performing long fermentations, taking notes and to solve practical questions.
- Practices in the computer room in which the students will use programs and databases relevant to the subject.
- Tutorials (individual or in group) to clarify doubts, provide information or guide students, as well as to know the progress in the acquisition of skills.
- Expository teaching: the students acquire the following competences according to the numbering indicated in the Current Memory of the Degree (MMT): CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG4, CG5, CT2, CT3, CT5, CT6, CT10, CE6.
Theoretical classes will be taught in two hours a week throughout the course. Autonomous and cooperative learning will be combined.
1. Directed learning through lectures and teaching materials.
2. Cooperative learning in which the students will work outside the classroom the contents of the subject with the didactic material and self-learning material through the e-learning tools of the Moodle platform.
- Interactive teaching of Seminars: With them the competences are acquired: CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG4, CG5, CT2, CT3, CT5, CT6, CT10, CE6. The seminars will work with material in English.
It will work with scientific articles, videos, talks by specialists, ... and the preparation and presentation of individual works.
- Interactive teaching of computer classroom practices: The competences CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG4, CG5, CT2, CT3, CT5, CT6, CT10, CE6 are acquired.
The computer classroom practices in a group of 20 students will be taught according to the official calendar, with homework delivery.
- Field practices: The competences are acquired: CB1, CB2, CB3, CB4, CB5, CG1, CG2, CG3, CG4, CG5, CT2, CT3, CT5, CT6, CT10, CE6).
- Individualized and collective tutorials: To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through MS Teams or by email.
EVALUATION SYSTEMS
GENERAL CONSIDERATIONS
The general assessment regulations of the USC and those specific to the degree described in section 5.1.A of the report will be followed.
According to the TITLE SYLLABUS: ASPECTOS Y CRITERIOS DE EVALUACIÓN ESPECÍFICOS
SISTEMA DE EVALUACIÓN PONDERACIÓN MÍNIMA PONDERACIÓN MÁXIMA
Examen 50% 80%
Trabajos/Actividades 20% 45%
Tutoría 0% 10%
THE ASSESSMENT SYSTEM TO BE FOLLOWED IN THE SUBJECT CONSISTS OF:
The degree evaluation system will follow the general regulations of the USC regarding the evaluation of academic performance, class attendance in courses adapted to the EHEA and the permanence of students.
The planned evaluation mechanisms include:
- Continuous evaluation (40%):
1. Papers presented at seminars or on the Virtual Campus in small groups (10%).
2. Report of fermentations outside the classroom in small groups (10%)
3. Report of bioinformatic practices in small groups. Mandatory assistance. (10%)
3. Visits. Mandatory assistance. Report of visits in small groups (10%)
Each item must be passed with 45% of the total grade
In no case will late deliveries be accepted.
Assistance in mandatory
- Final Exam (60%): it will include the contents taught in the lectures. Multiple choice questions
The final grade will be the sum of the entire evaluation
First opportunity. It may be complementary to continuous assessment, alternative to continuous assessment, compulsory for students not suitable for continuous assessment. It will be 50% of the total grade. To pass it, it is necessary to reach 45% of the grade that will be added to the continuous evaluation.
Second opportunity. It will be 50% of the total grade. To pass it, it is necessary to reach 45% of the grade that will be added to the continuous evaluation
ACTIVIDADES FORMATIVAS ECTS HORAS
PRESENCIALES HORAS NO PRESENCIALES
Clases expositivas Clases magistrales 2,0 20 30
Clases interactivas Laboratorio
Seminarios 1,3 13 19,5
Aula de informática 0,4 4 6
Tutoría grupo 0,1 1 1,5
Tutoría individualizada 0,05 0,5 0,75
Examen y revisión 0,65 2 14,25
Total 4,5 40,5 72
CONTENIDOS (TEMARIO)
Recommendations for the study of the subject
Since a methodology based on continuous evaluation is used, continuous work with the contents of the subject is necessary. This is especially important with the practices, since some contents are based on the previous ones, which makes it very convenient to have the previous topics assimilated before trying to understand the new ones. It is the only way to be able to overcome the different evaluation activities that are proposed.
For the study of the subject, it is recommended to carry out all the exercises
The course is taught in the oficial languages of the autonomic community. English language is required
-The admission of students enrolled in the practical laboratory requires that they know and comply with the General Safety Standards in the practical laboratories of the University of Santiago de Compostela. The above information is available on the USC website http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca… -seguridade-nos-laboratorios-de-practicas.pdf).
Jorge Barros Velázquez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [at] usc.es
- Category
- Professor: University Professor
Maria Del Pilar Calo Mata
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
Marcos Quintela Baluja
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- marcos.quintela [at] usc.es
- Category
- Researcher: Juan de la Cierva Programme
| Thursday | |||
|---|---|---|---|
| 09:00-11:00 | Grupo /CLE_01 | Spanish | Classroom 07. Konrad Lorenz |
| 01.17.2024 10:00-14:00 | Grupo /CLE_01 | Classroom 04: James Watson and Francis Crick |
| 06.20.2024 10:00-14:00 | Grupo /CLE_01 | Classroom 08. Louis Pasteur |