Universidad de Jaén

Menú local

Syllabus 2015-16 - 75112001 - Fermentation and Food Biopreservation (Fermentación y bioconservación de alimentos)

Caption
  • 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 Univ. en Avances y seguridad de los alimentos
FACULTY: Centro de Estudios de Postgrado
ACADEMIC YEAR: 2015-16
COURSE: Fermentation and Food Biopreservation
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Fermentation and Food Biopreservation
CODE: 75112001 ACADEMIC YEAR: 2015-16
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 5.0 YEAR: 1 SEMESTER: PC
2. LECTURER BASIC INFORMATION
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: 1
NAME: ABRIOUEL HAYANI, HIKMATE
DEPARTMENT: U130 - CIENCIAS DE LA SALUD
FIELD OF STUDY: 630 - MICROBIOLOGÍA
OFFICE NO.: B3 - 247 E-MAIL: hikmate@ujaen.es P: 953212003
WEBSITE: -
ORCID: https://orcid.org/0000-0002-0666-3978
LANGUAGE: English LEVEL: 1
3. CONTENT DESCRIPTION

Lactic acid bacteria: biodiversity and metabolism. Lactic acid fermentations. Alkaline fermentations Food biopreservation. High hydrostatic pressure

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

The course includes lectures on the main topics of food fermentation and food biopreservation. The students are recommended further reading of specialised publications. Also includes laboratory practices (HHP) and student monographic work, with public defense. Visit to a food processing plant.

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

5. ASSESSMENT METHODOLOGY

Evaluation will be based on attendance to the different activities and on the student work. Test evaluation of basic contents.

6. BOOKLIST
MAIN BOOKLIST:
  • Advances in fermented foods and beverages [Recurso electrónico] : improving quality, technologies an. Edition: -. Author: -. Publisher: Cambridge, UK ; Waltham, MA : Woodhead Publishing, 2015  (Library)
  • Procesado de alimentos. Edition: -. Author: Mérida García, Julieta. Publisher: Madrid : Madrid Vicente, 2014  (Library)
  • Alteraciones de los alimentos [Recurso electrónico] : aditivos de protección. Edition: -. Author: Zea Calero, Luis. Publisher: Córdoba : Universidad de Córdoba, 2013  (Library)
  • TecnoAlimen: Tecnología de los Alimentos y las Bebidas. Edition: -. Author: -. Publisher: Erandio, Vizcaya: Infoedita, 2013-  (Library)
ADDITIONAL BOOKLIST:
  • Food biopreservation . Edition: -. Author: -. Publisher: New York : Springer, 2014  (Library)
  • Handbook of fermented functional foods. Edition: 2nd ed. Author: -. Publisher: Boca Raton [etc.] : Taylor & Francis, cop.2008  (Library)
  • Advances in fermented foods and beverages [Recurso electrónico] : improving quality, technologies an. Edition: -. Author: -. Publisher: Cambridge, UK ; Waltham, MA : Woodhead Publishing, 2015  (Library)
  • Advances in fermented foods and beverages [Recurso electrónico] : improving quality, technologies an. Edition: -. Author: -. Publisher: Cambridge, UK ; Waltham, MA : Woodhead Publishing, 2015  (Library)