Name: BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
Code: 518109017
Type: Elective
ECTS: 4.5
Length of subject: Per term
Semester and course: 4th Year - Second term
Speciality: Mención en Industrias Agroalimentarias
Language: English
Mode of study: On-site class
Lecturer data: PERIAGO BAYONAS, PAULA MARÍA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968338832
Email: paula.periago@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to paula.periago@upct.es
Qualifications/Degrees:
PhD in Veterinary from University of Murcia (SPAIN) - 1998
Licensed in Veterinary from University of Murcia (SPAIN) - 1992
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Responsible for the groups: G1, G2
Lecturer data: MARTÍNEZ HERNÁNDEZ, GINÉS BENITO
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325585
Email: ginesbenito.martinez@upct.es
Office hours and location:
Qualifications/Degrees:
PhD in PhD in Advanced Techniques in Agricultural and Food Research and Development from Universidad Politécnica de Cartagena (SPAIN) - 2012
Master in Master's Degree in Advanced Techniques in Agricultural and Food Research and Development from Universidad Politécnica de Cartagena (SPAIN) - 2009
Engineer in Agricultural Engineer (spec. in Agro-Food Industries) from Universidad Politécnica de Cartagena (SPAIN) - 2008
Academic rank in UPCT: Profesor Titular de Universidad
Number of five-year periods: 2
Number of six-year periods: 0
Curriculum Vitae: Full Profile
Lecturer data: AGUAYO GIMÉNEZ, ENCARNACIÓN PILAR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325750
Email: encarna.aguayo@upct.es
Office hours and location:
martes - 10:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico
jueves - 16:00 / 18:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico.
Qualifications/Degrees:
PhD in Agronomic Engineer from Technical University of Cartagena (SPAIN) - 2003
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Lecturer data: GARCÍA GUTIÉRREZ, ENRIQUETA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325660
Email: enriqueta.garcia@upct.es
Office hours and location: Tutorials will be carried out by request of the student sending an email to enriqueta.garcia@upct.es
Qualifications/Degrees:
PhD in Biological Sciences from University of East Anglia (UNITED KINGDOM) - 2020
Master in Biomedicine from University of Alicante (SPAIN) - 2012
Licensed in Biology from University of Alicante (SPAIN) - 2010
Academic rank in UPCT: Investigadora Beatriz Galindo Junior
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Se trata de una asignatura optativa que solo puede cursarse para obtener la Mención en Industrias Agroalimentarias. Las competencias del Módulo de Tecnología Específica de Industrias Agrarias y Alimentarias (ver Orden CIN/323/2009 de 9 de febrero) a adquirir son:
IAA1. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y tecnología de los alimentos.
IAA2. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y operaciones básicas de alimentos. Tecnología de alimentos. Procesos en las industrias agroalimentarias. Modelización y optimización.
1. Describing the bases of Food Biotechnology.
2. Identifing the uses and application of the Biotechnology for producction of food, enzymes... in the industry.
3. Identifing the legislation about addtives and types of additives in food.
4. Describing the uses and application of the additives for producction of food in the industry.
Uses and application of the Biotechnology and additives en the food industry. Legislation about addtives and types of additives in food.
Unit 1. Food Biotechnology
1. History of Biotechnology.
2. Interesting microorganisms in Food Biotechnology.
3. Production of microorganisms. Design of Bio-reactors. Fermentations types.
4. Biotechnology basics for the production of fermented vegetables I: the breadmaking, fermented alcoholic drinks (wine, beer, cider) and vinegar.
5. Biotechnology basics for the production of fermented vegetables II: olives, onions, soya sauce, chucrut...
6. Biotechnology basics for the production of fermented animal products: dairy products (yogurt, cheese) and fermented meat and fish products.
7. Biotechnology basics for the production of enzymes and additives/ingredients (vitamins, aminoacids) for the Food Industry.
8. Techniques of Genetics in Food Biotechnology.
Unit 2. Food additives.
9. Definitions. Interest of food preservatives. Toxicological and nutritional risk.
10. Additives for nutritional purposes.
11. Antimicrobial preservatives.
12. Antioxidant preservatives.
13: Color preservatives.
14: Aroma preservatives.
15: Sweeteners
16: Texturizing preservatives.
Practical work 1. Preparation of fermented foods: bread and yogourt Practical work 2. Preparation of fermented foods: vegetable and meat fermented products. Practical work 3. Clasification and cheking fermented food products. Practical work 4. Extraction of pectins from orange peels. Practical work 5. Determing the eficiency of different preservatives. Practical work 6. Determing the eficiency of different preservatives for emulsions. Practical work 7. Elaboration of products using industrial additives.
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Class in conventional classroom: theory.
27
100
Class in laboratory: practical classes / internships
Class in laboratory: practical classes
15
100
Assessment activities (continuous assessment system)
Assessment activities (continuous assessment system)
3
100
Assessment activities (final assessment system)
Assessment activities (final assessment system)
2
100
Tutorials
Tutorials individual or in groups.
2
100
Student work: study or individual or group work
Student work: study individual and work in group or individual
86
0
Individual official test
Assessment written (exam) about the subjects.
60 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Attending practical lessons and preparing the informs about them.
30 %
Presentation and defence of individual or group assignments
Preparation of a work/presentation about a subject of the lessons choosen by the student.
10 %
Individual official test
Assessment written (exam) about the subjects.
60 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Attending practical lessons and preparing the informs about them.
30 %
Presentation and defence of individual or group assignments
Preparation of a work/presentation about a subject of the lessons choosen by the student
10 %
Author: Smith, John E.
Title: Biotechnology
Editorial: Cambridge University
Publication Date: 2004
ISBN: 0521833329
Author:
Title: Natural food additives, ingredients and flavourings /
Editorial: Woodhead Publishing,
Publication Date: 2012
ISBN: 1845698118
Author:
Title: Microbial production of food ingredients and additives /
Editorial: Academic Press,
Publication Date: 2017
ISBN: 0128115203
Author: Holban, Alina Maria,, Grumezescu, Alexandru Mihai,
Title: Advances in biotechnology for food industry /
Editorial:
Publication Date:
ISBN: 0128114436