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Syllabus 2019-20 - 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 (75112001)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

DEGREE: Doble Máster en Avances en seguridad de los alimentos y MFPES (Profesorado) (77712006)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2019-20
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Fermentation and Food Biopreservation
CODE: 75112001 (*) ACADEMIC YEAR: 2019-20
LANGUAGE: English LEVEL: 2
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: -
LANGUAGE: English LEVEL: 2
 
NAME: PÉREZ PULIDO, RUBÉN
DEPARTMENT: U130 - CIENCIAS DE LA SALUD
FIELD OF STUDY: 630 - MICROBIOLOGÍA
OFFICE NO.: B3 - 214 E-MAIL: rppulido@ujaen.es P: 953213378
WEBSITE: http://www10.ujaen.es/conocenos/departamentos/ciesal/3871
LANGUAGE: English LEVEL: 2
 
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:
  • Food microbiology: fundamentals and frontiers. Edition: 3rd ed.. Author: -. Publisher: Washington, DC : ASM Press, cop. 2007  (Library)
ADDITIONAL BOOKLIST:
  • 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)
  • Advances in fermented foods and beverages [Recurso electrónico] : improving quality, technologies an. Edition: -. Author: -. Publisher: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015  (Library)
  • Food Biopreservation [Recurso electrónico]. Edition: -. Author: Galvez, Antonio. author. Publisher: -  (Library)
  • Beer [recurso electrónico]: tap into the art and science of brewing. Edition: 2nd ed. Author: Bamforth, Charles W., 1952-. Publisher: New York : Oxford University Press, 2003  (Library)