IDENTIFYING DATA 2019_20
Subject (*) FERMENTED FOODS Code 19204231
Study programme
Bachelor's Degree in Biotechnology (2009)
 Cycle 1st
Descriptors Credits Type Year Period
6 Optional 1Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
POBLET ICART, MARIA MONTSERRAT
 E-mail montserrat.poblet@urv.cat
Lecturers
POBLET ICART, MARIA MONTSERRAT
Web
General description and relevant information It is an optional subject that works the basic knowledge of the fermentative process of food.

Competences
Type A Code Competences Specific
 A10 Know how to apply the basic knowledge of structure and function of multicellular organisms in the production of biotechnological products.
 A15 Know the diversity of existing biotechnological processes and products, as well as the recent biotechnological advances, and know how to explain them and communicate them to diverse audiences.
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A10 Know the process of making the main fermented foods.
Know the role of microorganisms in the preparation of different fermented foods.
 A15 Understand the fundamentals and design criteria of biotechnological products.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
1. The complexity of food ecosystems. Complex microbial communities as part of fermented foods.
2. Diversity of the microbial flora. Microbiome of fermented foods. Ecosystems and beneficial properties. Fermentation, an ancestral biopreservation.
3. Fermentation as an improvement in the quality of the food. The fermentation as a flavor modifier and the aroma of the food. Effect of fermentation on the rheological properties of food. Effect of fermentation on the color change of food.
4. Fermentation as a generator of bioactive compounds.
5. Fermentation in the elimination of polluting compounds in food. Fortification of the food derived from the fermentation process.
6. Food ecosystems of fermented and non-fermented products. Characterization of food ecosystems, traditional methods and food metagenomics.
7. Selection of functional strains. Definition of the "desired functional properties". Biomarkers of functionality and application. Initiators for fermented foods. Bacteriophages. Selection of multifunctional strains (health, preservation and fermentation).
8. Specific fermentations:
 -Fermentació of milk and preparation of yogurt and cheese.
-Fermentacions vegetal.
-Fermentació of the meat.
-Formentació of marine foods.
-Panification.
-Fermentació of cereals: beer.
-Fermentació of grape must: wine.
-Production of vinegar. Wine vinegar, fruit vinegar.
-Description of other fermented products of minority consumption.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
A10
 2 0 2
Lecture
A10
A15
 40 50 90
Seminars
A10
 20 20 40
Presentations / oral communications
A10
A15
 3 5 8
Practical cases/ case studies
A10
A15
 0 5 5
Personal attention
A10
A15
 5 0 5
 
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities There will be a presentation on the first day of class with the introduction of the subject.
Lecture Will be presented the different subjects of the content of the subject.
Seminars Es treballaran en grup diferents temes dels continguts
Presentations / oral communications Oral presentation by students on a specific subject
Practical cases/ case studies Consideration of a situation (real or simulated) in which the student must work to provide an argued solution to the topic, solve a series of specific questions or make a global reflection.
Personal attention The student can request to be attended by the professor by email.

Personalized attention
Description
By email.

Assessment
Methodologies Competences Description Weight        
Presentations / oral communications
A10
A15
 55%
Practical cases/ case studies
A10
A15
 45%
Others  
 
Other comments and second exam session

The 2nd consists of a written test of all the contents of the assigment. 20% of the grade comes fron the presentation (the grade of the 1st call is saved).

During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized for the test, must be turned off and out of sight.

The demonstrable fraudulent realization of some evaluation activity of a subject both in material and virtual and electronic support entails the student's failure mark of this evaluation activity. Regardless of this, given the seriousness of the events, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector.

Sources of information

Basic

La bibliografia es facilitará a través de Moodle.
Complementary

Recommendations
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.