Class Food Biotechnology

Study of the main potentialities of biotechnology for food production (involving viable microorganisms or enzymes). Acquisition of knowledge in the area of food processes involving biotechnology: foundations of traditional processes and their optimization/industrialization and new/innovative processes. Study of enzymes used nowadays in the food biotransformation process. The potential use of recombinant DNA technology in the production of food ingredients or food products. New biotechnology applications in the food industry. After the curricular unit's completion, the students will be able to: identify the main types of food products that are developed through the use of biotechnology; to understand how these processes are applied in the development of different products; to recognize the impact of biotechnological applications on food supply and their acceptance by the consumer.