ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Hours of tutorials: 1.5 Expository Class: 20 Interactive Classroom: 17 Total: 38.5
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: With teaching
Enrolment: Enrollable
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:
Expository
1. Fermentative processes and biotechnological applications in animal products processing industries
2. Fermentative processes and biotechnological applications in industries processing products of plant origin
3. Fermentative processes and biotechnological applications in the production of new foods
4. Application of omics techniques for the detection and identification of microorganisms of interest in fermentations in the food industry.
- SEMINARS
There will be 8 hours of seminars in which group work will be done on specific topics of the subject through Research assignments, including research on a topic through Copilot or another AI tool. The tasks will be delivered in the CV.
- Webinars. Meetings with Professionals specializing in both innovative industries and analysis laboratories, depending on availability (Cervexa artesá Aloumiña, Gurung and others)
- PRACTICES
I. COMPUTER PRACTICES
There will be 5 hours of practice on the computer in two sessions.
General objective: Application of omics technologies in the detection, identification, and characterization of starter cultures
1. in-silico analysis using genomic and proteomic tools for the detection and identification of bacteria as starter cultures (2.5 hours)
2. in-silico analysis using genomic and proteomic tools for the detection and identification of yeasts as starter cultures (2.5 hours)
Under no circumstances will late deliveries be accepted.
II. FIELD PRACTICES. It will be done to visit companies in the sector (oenological company, vinegar company/EVEGA)
TUTORING
They will be carried out in order to clarify doubts that arise during the development of the subject.
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
List of learning outcomes:
Knowledge/contents: Con01, Con05.
Skills/skills: H/D02, H/D03, H/D05, H/D07, H/D08, H/D12, H/D14.
Competencies: Comp01, Comp02, Comp03, Comp04, Comp05.
Competencies
2.1. Knowledge/content
• Con01: Know the most important concepts, methods and results of the different branches of Biotechnology.
• Con05: Know the molecular bases and techniques for manipulating genetic information in microorganisms, animals and plants and understand their applications in different biotechnological fields.
2.2. Abilities/skills
• H/D02: Search, process, analyze/interpret and synthesize relevant information and results from various sources and obtain conclusions on topics related to Biotechnology.
• H/D03: Organize and plan your work.
• H/D05: Work as a team.
• H/D07: Initiative, entrepreneurial spirit and adaptation to new situations (resilience).
• H/D08: Leadership and team management.
• H/D12: Know how to apply instrumental techniques and work protocols in a laboratory, applying regulations and techniques related to safety and hygiene, waste management and quality.
• H/D14: Know how to analyze and design biotechnological industrial processes and apply them to the improvement of processes and products with sustainability and quality management criteria.
23. Competencies
• Comp01: That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
• Comp02: That students are able, both in writing and orally, to debate and transmit information, ideas, problems and solutions related to Biotechnology to both a specialized and non-specialized/general audience.
• Comp03: That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
• Comp04: That students know how to apply the theoretical-practical knowledge acquired in the degree in a professional manner and are competent in posing/solving problems, as well as in the elaboration/defense of arguments in both academic and professional contexts related to innovation and the biotechnology industry.
• Comp05: Study and learn autonomously, with organization of time and resources, new knowledge and techniques in Biotechnology and acquire the ability to work as a team.
TEACHING METHODOLOGY
- The expository classes will be taught in the form of master classes in which the teacher will explain the concepts of the subject with the support of audiovisual and computer media, and may have different formats (theory, general problems or examples, general guidelines of the subject), promoting student participation through Research assignments on the topic will be carried out using Copilot or another AI tool available in the USC or Microsoft 365..
- The interactive classes will consist of a seminar in small groups, in which practical and specific cases of the subject will be studied. Active participation of the students is required. Compulsory attendance.
- In practical classes in the computer room, students will use programs and databases relevant to the subject. Compulsory attendance. Work in small groups.
- Field practice
- The tutorials (individual or in a small group) will be dedicated to clarifying doubts, providing information or guiding the students, as well as to know the progress in the acquisition of skills. Tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, may be carried out through the Virtual Campus forum, through Ms. Teams or through email.
1. Continuous evaluation (10% of the final grade): the personal and collaborative work of the students will be collected through active participation in the classroom and tests, and outside the classroom through the tools of the USC virtual campus that will include:
- Research assignments including research on a topic using Copilot or another AI tool with assignment delivery on the CV, with a time of 1 week to submit assignment. In some classes, at the end of class a Research assignment on the topic will be carried out using Copilot or another AI tool that will be delivered in class on the CV.
- asynchronous quizzes (one asynchronous multiple choice quiz for each week of class to solve over 1 week,...).
2. Evaluation of the seminars (10% of the final grade): Research assignments including research on a topic using Copilot or another AI tool. The task will be delivered in the CV
3. Evaluation of practices and field practice (10% of the final grade): Attendance will be mandatory and its evaluation will be through assignment delivery. assistance is mandatory.
4-Evaluation of theoretical-practical knowledge (will account for 70% of the final grade). It will consist of a final in-person test that will evaluate all theoretical and practical knowledge. The test will be carried out using the Questionnaire tool with a personal computer or in the computer room for those who do not have a computer, consisting of a single multiple choice exam of 40 questions with 4 possible answers, and only one correct answer in which each incorrect answer subtracts 33%. The questionnaire will be in sequential navigation mode with 8 questions per page, shuffling questions and answers. To pass the subject, students must obtain a score higher than 45% of the maximum possible grade for this exam.
EVALUATION OF LEARNING OUTCOMES:
- Final exam: Knowledge/Contents: Con01, Con05
- Seminars: Skills/Abilities: H/D02, H/D03, H/D05, H/D07, H/D08; Competencies: Comp01, Comp02, Comp03, Comp04, Comp05
- Practices: Skills/Abilities: H/D12, H/D14; Competencies: Comp04
REPEATER EVALUATION:
- They will be exempt from carrying out the internships during an academic year, maintaining the grade from the previous year, unless they wish to do them again. In everything else, the evaluation system described above will be applied.
TIPO DE GRUPO HORAS PRESENCIALIDAD (%)
Docencia teórica 20 100%
Docencia interactiva seminario 6 100%
Docencia interactiva laboratorio/aula informática 5 100%
Prácticas de campo 6 100%
Docencia clínica
Tutorización en grupo reducido 1,5 100%
Examen 2 100%
Trabajo personal del alumnado 72 0%
Study time and individual work: 72 h
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
María 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
| Thursday | |||
|---|---|---|---|
| 09:00-11:00 | Grupo /CLE_01 | Spanish | Classroom 07. Konrad Lorenz |
| 01.21.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 08. Louis Pasteur |
| 06.25.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 08. Louis Pasteur |