Biotechnology and Food Additives Industry

Transcription

1 Higher Technical School of Agricultural Engineering UPCT Biotechnology and Food Additives Industry Qualification: Degree in Agri-food Engineering and Biological Systems Course 2015/2016

2 1. Subject information Name Biotechnology and Food Additives Industry Matter* Biotechnology and Food Additives Industry Module* Electives Code Degree Degree in Agri-Food Engineering and Biological Systems Study Plan 2014 Plan (GIASB) Centre Higher Technical School of Agricultural Engineering (ETSIA) Type Optional Teaching period Four-month period Four-month period 2nd Course 4th Language Spanish ECTS 4,5 Hours / ECTS 30 Total workload (hours) 135 * All terms marked with an asterisk are defined in References for teaching at the UPCT and Glossary of terms: /bitstream/10317/3330/1 / isbn pdf

3 2. Teacher information Lecturer in charge Maria Paula Periago Bayonas Department Food Engineering and Agricultural Equipment Knowledge area Food Technology Location of the office nd Floor ETSIA Phone Fax URL / WEB Timetable available/ Tutorials Appointment by / check website Location during the tutorials 2.41 ETSIA office Teaching and research profile Teaching experience Research Lines BA (1992) And Doctor of Veterinary (1998). Titular Professor of university (2008). Continuous teaching experience from 2005 in UPCT. Since the course teaching this subject. 2 recognized teaching quinquenniums. Thermoresistance in sporulated microorganisms of interest in low-acid canned vegetables (thermobacteriology). Evaluation of thermal sterilization processes using timetemperature integrators (ITT). Predictive microbiology. Antimicrobial properties of substances of natural origin (Bacteriocins and Essential Oils). Identification of stress response proteins by two-dimensional electrophoresis (2D-EF) (Proteomics). Professional experience 2 six-year research periods recognized. Other topics of interest

4 Professor Encarnacion Aguayo Gimenez Department Food Engineering and Agricultural Equipment Knowledge area Food Technology Location of the office ETSIA building ground floor (0.34). Phone Fax URL / WEB Timetable available / Tutorials Appointment by / check website Location during the tutorials 0.34 ETSIA office Teaching and research profile Teaching experience Research Lines Professional experience Agricultural technical Engineer and Agronomist Doctor by the Polytechnic University of Cartagena 2 teaching sections accredited ( ) ( ). 2 recognized six-year periods ( ) ( ). Postharvest, minimally processed fresh products, packaging technology for fruit and vegetables, use of agricultural products. Deputy Director of Quality Agricultural Company Productions SL Other topics of interest

5 3. Contents 3.1 Contents according to the study plan of the subject Normative, function and interest of Biotechnology and food additives in the food industry. Use of biotechnology for producing food and obtaining food additives. Types and function of different additives. Use and control thereof. 3.2 English program theory (teaching subjects and units) Unit 1 1. History of food Biotechnology. 2. Interesting microorganisms in Food Biotechnology. 3. Production of microorganisms. Design of Bio-reactors. 4. Fermentations types. 5. Biotechnological foundations of the process of production of the bread. 6. Biotechnological foundations of the production of fermented milk products (yoghurt, cheese...). 7. Biotechnological foundations of the production of fermented alcoholic drinks (wine, beer, cider...) and vinegar. 8. Biotechnological foundations of the production of fermented vegetables (olives, onions...). 9. Biotechnological foundations of the production of fermented meat and fish products. 10. Biotechnological foundations of the production of interesting enzymes for the Food Industry. 11. Biotechnology foundations of the production of additives and vitamins for the Food Industry. 12. Use of Genetic engineering techniques in Food Biotechnology. Unit Definitions. Interest of Foods additives. Toxicological and nutritional risk with additive use. 14. Additives for nutritional purposes. 15. Preservation Additive: Antimicrobial preservatives. 16. Preservation Additive: Antioxidant 17: Additives that improve sensorial properties: colouring. 18: Additives that improve sensorial properties: Flavouring. 19: Additives that improve sensorial properties: Sweeteners

6 20: Additives that improve sensorial properties Texturizing.

7 4. Bibliography and resources 4.1 Basic bibliography Crueger, W. y Crueger, A Biotecnología: manual de microbiología industrial. Ed. Acribia. Zaragoza. Smith, J.E Biotecnología. Ed. Acribia. Ward, O.P Biotecnología de la fermentación. Ed. Acribia. Multon, J.L Aditivos y auxiliares de fabricación en las industrias agroalimentarias. Ed. Acribia. Madrid A., Los aditivos en los alimentos. Ed. AMV. Hugnes, C., Guía de aditivos. Ed. Acribia. Madrid Vicente, A., Madrid Cenzano, J Los aditivos en los alimentos según la Unión Europea y la legislación española. Ed. Mundi Prensa. L. Elmadfa, E. Muskat, D. Fritzsche Tabla de Aditivos: Los Números E. Ed.: Hispano Europea. 4.2 Complementary bibliography Kun, L.Y Microbial biotechnolgy. Principles and Applications. World Scientific Publ. 4.3 Network resources and other resources Virtual classroom