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: Second Semester
Teaching: With teaching
Enrolment: Enrollable
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 CLASSES: The contents of the subject will be taught over 20 hours of expository classes.
1. Food Biotechnology. Definition and objectives (1 hour)
2. Methods of obtaining GM foods. Foodomics (3 hours)
3. Biotechnology of dairy products (2 hours)
4. Biotechnology of meat products (2 hours)
5. Biotechnology of marine products (2 hours)
6. Biotechnology of foods of plant origin (3 hours)
7. Biotechnology of food additives and ingredients (2 hours)
8. Biotechnology and nutrition. Vaccine food (1 hour)
9. Legal and ethical aspects (1 hour)
10. Detection of GMOs in food (1 hour)
11. Authenticity control of marine products through DNA analysis (1 hour)
12. Identification and detection of food quality and safety biomarkers (1 hour)
CONTINUOUS ASSESSMENT:
- SEMINARS
There will be 5 one-hour seminars in which group work will be done on specific topics of the subject and making presentations. The presentations will be in PowerPoint format with a duration of approximately 20 minutes, after which there will be a debate on each topic.
- PRACTICES
They will be held in the Computer Room in four sessions lasting three hours each. All practices will be computer-based.
General objective: Application of omics technologies in the detection, identification, authenticity, traceability of foods, biological contaminants and allergens
1. Genomic tools and DNA barcodes for the study of food authenticity and traceability (3 hours)
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 hours)
3. Proteomic tools for the detection and identification of bacteria. Peptide specificity study of specific proteins. In-silico protein digestion (3 hours)
4. Genomic and proteomic tools for the detection and identification of allergens of plant and animal origin (3 hours)
Under no circumstances will late deliveries be accepted.
TUTORING
They will be carried out in order to clarify doubts that arise during the development of the subject.
No non-face-to-face teaching activities will be carried out.
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.
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. Skills/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.
- 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. Assistance will be mandatory.
- Practical demostrations will take place in the computer room, where the students will handle specific software and databases. Assistance will be mandatory. Work will be done in small groups
- 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.
FINAL EXAM: 70%
CONTINUOUS EVALUATION: 30%
BREAKDOWN:
1. The final exam in both calls will be multiple choice with 4 answers of which only one will be valid. Every 3 questions answered incorrectly will deduct one. The exam will count 70% of the final grade. It will be necessary to obtain at least 45% of the exam grade to pass. The final exam will be complementary to the continuous evaluation.
2. Seminars: the presentation of work (1 point) and the seminar exam (1 point) will count for 20% of the final grade. The seminar exam will be multiple choice with 10 questions with 4 answers of which only one will be valid. Every 3 questions answered incorrectly will deduct one.
3. Practices: delivery of practice notebook; They will count 10% of the final grade.
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.
NOTE
Mandatory non-evaluable activities are not contemplated
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.
Jorge Barros Velázquez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [at] usc.es
- Category
- Professor: University Professor
María 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 |
| 05.19.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 04: James Watson and Francis Crick |
| 07.14.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 03. Carl Linnaeus |