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Syllabus 2014-15 - 70122002 - Fermentation in Food and Beverage Processing and Food Biopreservation (Elaboración de alimentos y bebidas mediante fermentación y bioconservación de alimentos)
- Level 1: Tutorial support sessions, materials and exams in this language
- Level 2: Tutorial support sessions, materials, exams and seminars in this language
- Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
| DEGREE: | Máster en avances en seguridad de los alimentos |
| FACULTY: | Centro de Estudios de Postgrado |
| ACADEMIC YEAR: | 2014-15 |
| COURSE: | Fermentation in Food and Beverage Processing and Food Biopreservation |
| NAME: Fermentation in Food and Beverage Processing and Food Biopreservation | |||||
| CODE: 70122002 | ACADEMIC YEAR: 2014-15 | ||||
| LANGUAGE: English | LEVEL: 3 | ||||
| ECTS CREDITS: 6.0 | YEAR: 1 | SEMESTER: PC | |||
| NAME: GÁLVEZ DEL POSTIGO RUIZ, ANTONIO MIGUEL | ||
| DEPARTMENT: U130 - CIENCIAS DE LA SALUD | ||
| FIELD OF STUDY: 630 - MICROBIOLOGÍA | ||
| OFFICE NO.: B3 - B3-249 | E-MAIL: agalvez@ujaen.es | P: 953-212160 |
| WEBSITE: - | ||
| ORCID: https://orcid.org/0000-0002-5894-5029 | ||
| LANGUAGE: English | LEVEL: 3 | |
1. Introduction to food fermentations
2. Microbes relevant in the manufacture of fermented foods: the lactic acid bacteria
3. Fermented dairy foods
4. Fermented meats
5. Fermented vegetables
6. Alcoholic fermentations
7. Food spoilage microorganisms
8. Food biopreservation.
8.1. An introduction to physical, chemical and biological food preservtaion methods.
8.2. Role of microbes and their produced antimicrobial substances in food biopreservation.
8.3. Biopreservation and hurdle technology.
Lectures on the fundamentals of food fermentation and food biopreservation. Along the class period, the student will receive recommendations on updated review manuscripts on essential topics of the subject. The student is expected to read the recommended literature and to present a summary overview on a topic of his/her choice.
Practical classes in research laboratories of the university. Visit to an enterprise manufacturing fermented foods or drinks
Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support
The students will ve evaluated according to the following parameters: attendance to lectures; resuls from evaluation quests; student´s work and public presentation to the class; achievements in practical activities.
- Food microbiology [Recurso electrónico] : fundamentals and frontiers. Edition: 3rd ed. Author: -. Publisher: Washington, D.C. : ASM Press, c2007 (Library)
- Compendium of the Microbiological Spoilage of Foods and Beverages [Recurso electrónico] . Edition: -. Author: Sperber, William H.. Publisher: New York, NY : Springer-Verlag New York, 2009. (Library)
- Biotechnology of lactic acid bacteria: novel applications. Edition: -. Author: -. Publisher: Ames, Iowa : Wiley-Blackwell, 2010. (Library)
- Handbook of fermented functional foods. Edition: 2nd ed. Author: -. Publisher: Boca Raton [etc.] : Taylor & Francis, cop.2008 (Library)
- Microbiology and technology of fermented foods [Recurso electrónico]. Edition: 1st ed.. Author: Hutkins, Robert W. (Robert Wayne). Publisher: [Chicago, Ill. ] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006. (Library)