Type A
|
Code |
Competences Specific |
|
Common |
|
AC2 |
Scientific and technical knowledge of the wine making processes. |
|
Professional |
|
Research |
|
AR4 |
Excellence in the study and knowledge in the oenology research. |
|
AR7 |
The presentation of results in a scientific way, according to the accepted standards. |
|
AR8 |
The critical evaluation of results of oenological research. |
Type B
|
Code |
Competences Transversal |
|
Common |
|
BC1 |
Creativity. Developing ideas and original projects. |
|
BC2 |
Work in an autonomous way with initiative. |
|
BC4 |
Capacity to solve problems in an effective way. |
|
BC12 |
Learning to learn. |
|
BC14 |
Promote an attitude for quality. |
Type C
|
Code |
Competences Nuclear |
|
Common |
|
CC1 |
Command of the expression and the compression of foreign languages for the professional development derived from the postgraduate course. |
|
CC2 |
Use of specific tools of Information and Knowledge Technologies for the professional development derived from the postgraduate course. |
|
CC3 |
Development of a global prospect of the world in the specific area of the postgraduate. |
Objectives |
Competences |
a) To familiarize students with both classical and emerging techniques in wine biotechnology. |
AC2
|
BC14
|
CC3
|
b) Strengthen a critical thinking toward technological solutions in the field of oenology. |
AR4 AR7 AR8
|
BC1 BC4 BC12
|
CC1
|
c) To promote curiosity for scientific research in those aspects related to this course. |
AR4
|
BC2
|
CC2
|
Topic |
Sub-topic |
1. Biotechnological aspects of modern oenology |
Technology and biotechnology remediations |
2. Techniques for creating wine strains |
Natural selection
Hybrids
Directed evolution
DNA recombinant |
3. Genetic modification of microbial metabolic pathways |
Physiological methods
Genetic recombination |
4. Efficient fermentation of problematic musts |
Biocorrección of musts |
5. Reduction of ethanol in wine |
Reduction of total sugar
Reduction of ethanol produced
Metabolic engineering of yeast |
6. Active dry wine yeast |
Development of active dry yeast
Development of mix-inoculums
Effect of single and mix-inoculums in wine |
7. Autolysis of yeast. Property, plant and recycling of yeast |
Autolysis of yeast
Recycling of yeast via immobilization |
8. Biotechnology of aromatic compounds in wine |
Overproduction of aromatic molecules Development of super producing aromas yeast |
9.Bio-preservation of wine |
Enzymes
Bactericinas
Yeast killer
Transgenic yeasts |
Methodologies :: Tests |
|
Competences |
(*) Class hours |
Hours outside the classroom |
(**) Total hours |
Introductory activities |
|
1 |
0 |
1 |
|
Lecture |
|
16 |
10 |
26 |
Presentations / expositions |
|
4 |
8 |
12 |
ICT practicals |
|
0 |
8 |
8 |
Assignments |
|
1 |
24 |
25 |
|
Personal tuition |
|
1 |
0 |
1 |
|
|
(*) 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
|
Description |
Introductory activities |
In theory classes it will be present the scientific and practical foundation for understanding the papers than the students must submit in the second part of the following class. The first lecture will not require the active participation of the students. |
Lecture |
From the second class will be proposed to the students the following dynamic: 40 minutes will be occupied by the teacher to lecture the basics of the bibliography presented by students in the second part of the next class. 25 min for the presentation of scientific paper by students, 15 minutes for questions by the audience, 25 minutes to present a second paper by students, and 15 minutes for questions by the auditorium. |
Presentations / expositions |
All questions and answers formulated during the student question times will be summarized by the presenter students and hung in the course website. |
ICT practicals |
The students in charge of presentations should complement their answer in the website with internet data bases. |
Assignments |
Presentation of a bibliographic review of a topic in microbial wine biotechnology. This tutored work consists in the oral defence of a written manuscript. |
|
Presentations / expositions |
ICT practicals |
Personal tuition |
|
Description |
Students should contact teachers via e-mail for the achievement of proposed activities. |
|
|
Description |
Weight |
Lecture |
The subject "Biotechnology of microorganisms enológicos" means a continuous assessment system. This will include the level of participation in class by the student. |
25% |
Presentations / expositions |
Presentation of a scientific paper by the students, individually or in groups of 2 people. Students must also answer questions about the paper selected that will be previously uploaded on Moodle. |
35% |
ICT practicals |
Answer the questions which arise during the presentation of scientific papers. |
15% |
Assignments |
The bibliographic review will be done under the supervision of a tutor. This work represents 25% of the grade of any of the topics involved in the group of Wine Biotechnology. It consists of oral defence of a previously submitted review. |
25% |
|
Other comments and second exam session |
Assignments |
Basic |
Bisson LF, Karpel JE, Ramakrishnan V, Joseph L., Functional genomics of wine yeast Saccharomyces cerevisiae, 2007, Adv Food Nutr Res. 53: 65-121
Swiegers JH, Pretorius IS, Modulation of volatile sulfur compounds by wine yeast, 2007, Appl Microbiol Biotechnol. 74: 954-60
Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R., Transgenic wine yeast technology comes of age: is it time for transgenic wine?, 2007, Biotechnol Lett. 2007 29: 191-200
Schuller D, Casal M., The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. , 2005, Appl Microbiol Biotechnol. 68: 292-304
Fleet, G. H. , Wine Microbiology and Biotechnology, 2002, Taylor & Francis, London
Demain A.L. and Davies J.E. , Manual of Industrial Microbiology and Biotechnology, 1999, ASM press, Washington D.C.
Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud , Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. , 2000, John Wiley & Sons, New York.
|
|
Complementary |
|
|
Subjects that are recommended to be taken simultaneously |
SCIENTIFIC COMMUNICATION/195131109 | YEASTS AND ALCOHOLIC FERMENTATION/195131221 |
|
Subjects that it is recommended to have taken before |
BIOQUIMICA I MICROBIOLOGIA ENOLÒGIQUES/195131103 | ANGLÈS I/195131108 |
|
(*)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. |
|