Curricular Unit:			Code:
Food Biotechnology and New Product Development			845BADN
Year:	Level:	Course:	Credits:
4	Undergraduate	Nutrition Sciences	5 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	65
Learning Outcomes of the Curricular Unit:
O1. Recognize the importance of biotechnology in food production. O2. Describe the role of microorganisms in the production of food and food ingredients. O3. Describe the importance of using enzymes in food processing. O4. Understand the main techniques of genetic manipulation in microorganisms and plants. O5. Recognize the impact of the use of microbial, enzymatic and genetic technologies on the nutritional value of foods. O6. Discuss the importance of functional foods. O7. Interpret the legislation associated with nutrition and health claims and novel foods on the market. O8. Understand the process of developing new products and the implications of innovation for changing the food environment. O9. Understand the importance of marketing in the development of new foods and implications for consumers' food preferences.
Syllabus:
CP1. Introduction to food biotechnology and development of new products. CP2. Microbial growth and metabolism. Main fermentative pathways. CP3. Use of microorganisms in food production. Bases of fermentation technology. Starter cultures. Biosynthesis of compounds of industrial interest. CP4. Fermented food products: yogurt, fermented milk, cheese, wine, beer and bread. CP5. Use of enzymes in food production: applications, advantages, technology. CP6. Applications of genetic technology in food production. Legislation. CP7. Functional foods: concept, relevance to the consumer. Probiotics. CP8. Nutrition and health claims about food. CP9. Novel foods. EU legislation. Introduction to innovation and new product development. CP10. Food marketing: concepts and tools. Marketing implications for food consumption.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 aims to reach O1. CP2 aims to reach O2 and O5. CP3 aims to reach O2 and O5. CP4 aims to reach O1, O2 and O5. CP5 aims to reach O1, O3 and O5. CP6 aims to reach O1, O4 and O5 CP7 aims to reach O6. CP8 aims to reach O7. CP9 aims to reach O8. CP10 aims to reach O9.
Teaching Methodologies (Including Evaluation):
M1 - Oral presentation of the syllabus based on current scientific evidence. M2 - Availability of didactic material on UFP's e-learning platform. M3 - Study visits to industrial units where biotechnological processes are used. M4 - Seminars with invited experts M5 - Tutorial guidance for group work. Evaluation The evaluation of the theoretical component includes 2 written tests (75%) and the theoretical-pratical component a group project (25%).
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
To achieve all the learning objectives in an integrated way, the theoretical exposition (M1) is combined with individual study (M2) and group work (M5). M3 contributes to O2, O3 and O5. M4 contributes to O2, O5 and O8.
Reading:
Lee. BH. Fundamentals of Food Biotechnology. John Wiley & Sons, Ltd. 2014. ISBN:9781118384954. Adams, M.R. & Moss, M.O. Food Microbiology. 2nd edition. The Royal Society of Chemistry, 2000. ISBN: 978-0-85404-611-9. Fonseca, M.M. & Teixeira J.A. Reactores biológicos: fundamentos e aplicações. Lidel. 2007. ISBN 978-972-757-366-0. Glick, B.R. & Patten, C.L. Molecular Biotechnology: Principles and Applications of Recombinant DNA. 5th Edition. Wiley. ISBN: 978-1-555-81936-1. Regulamento (CE) 1924/2006 de 20 de dezembro 2006. Regulamento (CE) 432/2012 de 16 de maio 2012. FAO (2006). Food Product Innovation: A background paper. Rome WHO (2010) Set of recommendations on the marketing of foods and non-alcoholic beverages to children. Geneve, Switzerland Smith, R. et al. (2019) “Food Marketing Influences Children’s Attitudes, Preferences and Consumption: A Systematic Critical Review,” Nutrients. doi: 10.3390/nu11040875. Carol Beanland. Introduction to Marketing. University of Leeds.