Biotechnology of fermented foods

To increase the knowledge about fermented-foods industries and their processes, with special incidence in biotechnological aspects, equipments and advantages and inconvenients of the different methods. The main aim is to give the student enough capability to develop their functions as a professional specialist of fermented foods. He/she must be able to realize such processes and to control them.

Theory
Introduction.- Fermented foods. Types of fermentation. Involved microorganisms.
Unit 1. Beer and malt.- Definition and types of beers. Raw materials. Malt preparation. Beer operations.
Unit 2. The bread.- Raw materials. Bread elaboration.
Unit 3. The wine.- Raw material. Red wines. White wines. Rose wines. Special wines.
Unit 4. The cider.- Raw material. Elaboration process.
Unit 5. The vinegar.- Generalities. Types of vinegar. Industrial elaboration. Finishing the vinegar product.
Unit 6. Distilled beverages.- Fermented raw materials. Elaboration process
Unit 7. Fermented vegetables. Pickles of gherkins: elaboration process and types. Sour cabbage: elaboration process. Table olives: elaboration processes of green and black olives.
Unit 8. Fermented dairy products.- Fermented milk. Cheeses. Elaboration process.
Unit 2. Fermented meat products.- Cured raw sausages. Elaboration process.

Practical
-Realization of guided visits.
-Seminars.
-Individual tutorials.

BASIC:
ALEIXANDRE BENAVENT, J. L., ALEIXANDRE TUDÓ, J. L. Manual de vinos y bebidas. Universidad Politécnica de Valencia. Valencia. 2010.
BAMFORTH, C, W. "Alimentos, fermentación y microorganismos". Ed. Acribia. Zaragoza. 2007.
BOTO FIDALGO J.A., BOTO ORDÓÑEZ M. La elaboración del vino. Universidad de León, León. 2016.
ELLIX KATZ, S. “El arte de la fermentación”. Gaia ediciones. Móstoles (Madrid), 2016.
GALANAKIS, C.M. Trends in wheat and bread making. Academic Press. 2023.
HIDALGO, J. "Tratado de Enología I y II". Ed. Mundi Prensa. Madrid. 2018
HUI, Y.H. Plant-based fermented food and beverage technology. CRC Press. Boca Raton. 2012.
KUNZE, W. "Tecnología para cerveceros y malteros" Ed. VLB. Berlín, 2006.
ORDOÑEZ, J.A., GARCIA DE FERNANDO, G., SELGAS, M.D., GARCIA, M.L., CAMBERO, M.I., FERNANDEZ, L., FERNANDEZ M, HIERRO E. Tecnologías Alimentarias. Volumen 3. Procesos de transformación Ed. Síntesis. Madrid. 2019
SUÁREZ LEPE, J. A., MORATA BARRADO A. Levaduras para vinificación en tinto. AMV Ediciones. Madrid. 2015.
TOLDRÁ, F. y col. Handbook of fermented meat and poultry. Blackwell Publishing. Ames. 2007.

COMPLEMENTARY:
BAMFORTH, C.W., COOK, D.J. Food, fermentation, and micro-organisms, 2nd ed. Wiley Blackwell. Chichester, 2019.
BLOUIN, J y PEYNAUD, E. “Enología práctica”. Ed. Mundi Prensa. Madrid, 2004.
BRYCE, J.H. "Distilled spirits: tradition and innovation". Nottingham University Press, 2004. Incluye CD
CARRASCOSA, R. "Microbiología del vino". Ed. AMV. Madrid. 2005
FERNANDEZ DE PIEROLA, I. "La cerveza" (Video). UNED. 2007
FLANZY, C. "Enología. Fundamentos científicos y tecnológicos" Ed. AMV. Madrid, 2003.
GRAINGER, K. y TATTERSALL, H. "Producción de vino: desde la vid a la botella". Ed. Acribia. Zaragoza, 2007.
HIDALGO TOGORES, J. "La calidad del vino desde el viñedo". Ed. Mundi Prensa. Madrid, 2006.
MESAS, J.M. y VAZQUEZ, M. "Laboratorio de Industrias Fermentativas". Ed. Anubis. Sevilla, 2011.
NAVARRE, C. LANGLADE, F. "L’Oenologie". Ed. Tec and Doc Lavoisier. Paris, 2006.
PEREDA RODRIGUEZ, M.A. “Elaboración de sidra natural: Guía básica para aficionados”. Ed. Mundi-Prensa. 2011.
RENOUF, V. “La fermentation malolactic”. Ed. Tec&Doc- Lavoisier. Paris, 2013.
SOLIERI, L. y GIUDICI, P. “Vinegars of the World”. Ed. Spriger. Milán, 2007.
SPERANZA, B., BEVILACQUA, A., CORBO, M.R., SINIGAGLIA, M. Starter cultures in food production. Wiley Blackwell, Chichester, 2017.
SUAREZ, J.A. e IÑIGO, B. “Microbiología enológica: fundamentos de vinificación”. Ed. Mundi Prensa. Madrid, 2004.
ZAMORA MARIN, F. "Elaboración y crianza del vino tinto". Ed. AMV. Madrid, 2003.


ELECTRONIC RESOURCES
Databases available at the USC: Web of Science, Scopus, etc.
Journals: Critical Reviews in Food Science and Nutrition, Trends in Food Science & Technology, Comprehensive Reviews in Food Science and Food Safety, Food Reviews International...

Electronic websites available online:
- www.acenologia.com
http://www.molineriaypanaderia.com
http://www.cervezaysalud.com
http://www.aetcm.es
http://www.e-nologia.com/
http://www.apoloybaco.com
www.sidradeasturias.es

Basic and general competences
CG4 - Know the methods and technologies of production and packaging that allow to obtain safer, healthier and more ecological foods, as well as to know their repercussion in the global quality of the food.
CG5 - Know the methods in food production that facilitate the monitoring or monitoring of self-control systems in food companies.
CG6 - Being able to intervene in the design and development of healthier foods.
CG8 - Know the food legislation, its application and interpretation.
CG9 - Manage specialized sources of information on nutrition and food, their technology and their safety.
CG11 - Acquire training to develop the research activity, being able to formulate hypotheses, collect and interpret information to solve problems following the scientific method, and understanding the importance and limitations of scientific thinking in the aspects related to nutrition, security and food technology.
CB7 - That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of ​​study
CB8 - That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
CB9 - That students know how to communicate their conclusions and the knowledge and ultimate reasons that sustain them to specialized and non-specialized audiences in a clear and unambiguous way
CB10 - That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.

Cross-disciplinary competences
CT1 - Capacity for analysis and synthesis.
CT2 - Ability to organize and plan.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from different sources.
CT7 - Ability to solve problems.
CT8 - Ability to make decisions.
CT9 - Ability to transmit knowledge.
CT10 - Capacity for critical reasoning and argumentation, and self-critical ability.
CT11 - Capacity for autonomous learning.
CT12 - Ability to use information in a foreign language.
CT14 - Ability to apply knowledge to practice.

Specific competences
COP5 - Know the characteristics of fermented foods and the processes used in the biotechnological operations of these foods.
COP6 - Be able to select the most appropriate method and / or process for each type of fermented food.

Expository classes (9 hours). In them the teacher will develop the content of the theoretical program reflected in this guide, using the didactic and audiovisual resources that he deems appropriate, and favoring the participation of the students.
Seminars. Students will present individual / group work related to the subjects of the subject that they will deliver through the virtual Campus (2 hours).
Field Practices. Guided visits to industries and technology centers related to fermented foods (10 hours). If field practices cannot be developed, they will be replaced by videos of companies dedicated to the production of fermented foods.
Personalized tutoring (3 hours). Solving problems related to theoretical content.

The USC Virtual Campus will be used as support for teaching this subject

Continuous assessment. The continuous evaluation will be carried out by means of the evaluations obtained in one or more tests on the knowledge acquired in the expository classes (30% of the final grade).
Competences assessed: CG4, CG5, CG6, CG8, CG9, CG11, CB7, CB8, CB10, COP5, COP6.

Works (30% of the final grade). It will consist of the presentation of an individual / group work on topics related to the subject,
Competences assessed: CB7, CB8, CB9, CB10, CG4, CG6, CG9, CT1, CT2, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CT14, COP5, COP6.

Field practice report (10% of the final grade). Preparation of the field practice report. If field practices cannot be developed, they will be replaced by evaluation of the videos of companies dedicated to the production of fermented foods.
Competences assessed: CG4, CG5, CG6, CG8, CG9, CG11, CB7, CB8, CB10, COP5, COP6.

Final exam: Test at the end of the subject to assess acquired knowledge. (30% of the final grade).
Competences assessed: CG4, CG5, CG6, CG8, CG9, CG11, CB7, CB8, CB10, COP5, COP6.

Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.

In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” will apply.

The total number of hours of work of the student in a matter organised in credits ECTS is equal to 25 x number ECTS. The presence and the hours of work of the student (75 h) will be distributed according to the following form:
- Lessons of theory: 3 hours of work by each hour of theory (9 h of presence + 27 h of autonomous work = 36 h).
- Seminars: 10 hours by each hour of presence session of seminars (2 h of precence + 20 h of autonomous work = 22 h).
- Field practices (Visits): 0,1 hours by each hour of presence session (10 h of presence + 1 h of autonomous work = 11 h).
- Personalised tutorials: 1 hour by each hour of presence session of tutorials (3 h presence + 3 h of autonomous work = 6 h).
- Total hours of presence: 24 h.
- Total hours of study and personal work: 51 h.

- To participate active, constructive and respectfully in the lessons, seminars and practical.
- To prepare the memory of the field practices.
- To develop habits of autonomous research of bibliographic information and of Internet.
- To take advantage of the available resources for the student, of the university library.
- To use properly the tutorials to know in detail the recommendations of the teacher and clear any doubt that arise in the process of learning.
- To consult with regularity the virtual classroom of the matter and do use of the same.

This matter gives in Spanish language.