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Presentation
Presentation
This course is intended to depict how biotechnological processes and enzymes may offer sustainable and efficient solutions to address challenges in food production and processing, contributing to the development of healthier, tastier, and safer food products
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 5
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULHT7056-26710
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Theoretical component Introduction to biotechnology applied to food production and processing, namely: crop improvement; food quality; food preservation; improvements in aroma, flavor and nutritional power; fermentation, environmental sustainability; enzymes Role of enzymes in the food industry and their importance as catalysts. Methods for optimizing enzymatic reactions in the production and improvement of food quality Advanced analysis techniques in the food area Practical component Manipulation of enzymes in food production processes. Carrying out enzymatic reactions under different conditions and studying their application in the food industry, such as the production of sweeteners or prebiotics Production of compounds of biotechnological interest, such as sweeteners and prebiotics Sample analysis using advanced techniques such as NIR/FTIR Case studies in the food industry
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Objectives
Objectives
Know and memorize the main biotechnological processes and enzymes used in food production and processing Understand the relevance of enzymes as catalysts and their various applications in the food sector Understand the rationale for the use of advanced techniques in biotechnology in the food sector Apply advanced techniques of analysis and optimization of enzymatic reactions in real contexts in a laboratory environment Carry out activities in the laboratory related to the manipulation of enzymes and biotechnological processes Evaluate the potential of biotechnology to solve specific problems and challenges in the food area Analyze practical case studies involving the food industry, identifying the best approaches and solutions based on the use of biotechnological processes and enzymes Integrate theoretical and practical knowledge to develop innovative strategies and create proposals focused on the application of biotechnology and enzymes in the food sector.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Lectures to provide a solid theoretical basis with the support of audiovisual platforms. The contents will be made available prior to classes, complemented by information made available through videos/webinars/websites to stimulate the inverted classroom model and interactive discussion in the classroom. In this context, and in order to better stimulate student involvement, the introduction of game elements is foreseen, through platforms such as Kahoot. Laboratory practices to apply the concepts learned and develop technical skills. In this context, students work on practical and real projects to solve concrete problems. Additionally, knowledge acquired in several curricular units will be applied to develop meaningful solutions, favoring collaborative learning
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References
References
Kuddus, M; Aguilar, CN. Value-Addition in Food Products and Processing Through Enzyme Technology. Elsevier, Oxford, 2021. ISBN: 9780323899291 Kuddus, M. Enzymes in Food Biotechnology - Production, Applications, and Future Prospects. Academic Press, Boca Raton, 2018. ISBN: 9780128132814 Dutt Tripathi, A., Darani, K. K., & Srivastava, S. K.. Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries.. Springer, Cham, 2023. ISBN-13 : 978-9811912900
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Office Hours
Office Hours
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Mobility
Mobility
No
