Food Biotechnology
Code: 103232Credits: 3
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OP | 4 |
Contact lecturer
- Name :
- Antonio Casamayor Gracia
- Email :
- antonio.casamayor@uab.cat
Teaching staff
- Néstor Gomez Trias
- Antonio Casamayor Gracia
- Núria Sánchez Coll
- Anna Maria Pujol Altarriba
- Asier Gonzalez Sevine
- Joaquín Ariño Carmona
Group languages
You can consult this information at the end of the document.
Prerequisites
There are no prerequisites for taking this course. However, and in order to ensure the proper achievement of the learning aims, it is recommended for the student to have basic knowledge about techniques related to this discipline such as the introduction to molecular biology (two seminars of Bioquimica-I).
Objectives
This fourth-year optional course "Food Biotechnology" (103232) is taught in the second semester of the Bachelor's Degree in Food Science and Technology at UAB.
The general learning objective of this course is to provide students with the transversal and specific skills required to understand the theoretical and practical aspects of the different biotechnological processes involved in food transformation, as well as those commonly used in the food industry with the aim of improving production and modifying food properties.
A first major block describes the basic techniques used in biotechnology in general, in which recombinant DNA technology plays a relevant, although not exclusive, role. Subsequently, the microorganisms of relevance in food biotechnology are studied, particularly those involved in fermentative processes that contribute to the production of foods and beverages, as well as the techniques for their genetic manipulation.
Next, strategies for both plant and animal improvement are described, with an emphasis on aspects involving recombinant DNA technologies, and finally, specific topics related to food diagnostics are addressed.
This course also includes practical activities that will allow students to become familiar with common techniques used in food biotechnology.
Learning outcomes
- Analyse, summarise, resolve problems and make professional decisions.
- Apply the scientific method to resolving problems.
- Design experiments and interpret the results.
- Search for, manage and interpret information from different sources.
- Develop individual learning strategies and planning and organisation skills.
- Show sensitivity to environmental, sanitary and social issues.
- Relate the characteristics of foods to their physical properties.
- Evaluate the behaviour of reactors depending on their operating mode.
- Structure a project and use suitable tools to manage it.
- Analyse the importance of microorganisms in foods and understand the biotic and abiotic factors that affect their development in these substrates.
- Recognise the importance of fermentation processes and appreciate the role of microorganisms in industrial processes.
- Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands.
Contents
plications of biotechnology in food. Impact of recombinant DNA technology. Genetically modified foods.
BLOCK 1. BASIC TECHNIQUES AND PROCEDURES IN FOOD BIOTECHNOLOGY
Topic 2. General recombinant DNA techniques. Commonly used enzymes. DNA isolation and digestion using restriction enzymes. DNA and RNA hybridization. Nucleic acid labeling. DNA amplification by PCR. Gene cloning. Analysis of gene expression.
Topic 3. Databases (DNA, proteins, expression, etc.) and tools for their use.
Topic 4. Expression of recombinant proteins. Applications. Expression in bacteria: vectors and characteristics. Expression in yeasts: advantages and limitations. Other expression systems.
Topic 5. Techniques for protein analysis. Protein identification techniques. Immunological techniques (RIA, ELISA). Proteomics in food biotechnology.
BLOCK 2. BIOTECHNOLOGICAL IMPROVEMENT OF MICROORGANISMS IN FOOD PRODUCTION
Topic 6. Biotechnology of fermented foods and genetic engineering of lactic acid bacteria. Lactic acid bacteria, industrial yeasts, and filamentous fungi. Lactic and alcoholic fermentation: derived food products. Microbial metabolic pathways of interest in the food industry. Genetic transformation methods of microorganisms of food interest and improvement of their industrial use.
Topic 7. Genetic improvement of industrial yeasts. Classical genetic techniques. Yeast transformation. Strategies and applications in brewing, wine, and bakery yeasts.
Topic 8. Applications of microorganisms in food biotechnology. Improvement of organoleptic characteristics. Probiotics. Production of aromas, colorants, and sweeteners. Production of food enzymes. Immobilized enzymes. Industrial aspects.
BLOCK 3. PLANT BIOTECHNOLOGY
Topic 9. Biotechnology of plant-based foods. Natural variability and improvement through conventional genetic techniques. Hybridization. Applications of in vitro culture of edible plants.
Topic 10. Production of transgenic plants and applications. Genetic transformation systems in plants. Plant gene promoters of biotechnological interest. Improvement of herbicide resistance. Transgenic plants resistant to pathogens. Improvement of resistance to abiotic stresses.
Topic 11. Improvement of organoleptic, nutritional, and postharvest properties. Nutrients and antinutrients. Modification of plant proteins. Biotechnological control of ripening and postharvest processing.
BLOCK 4. ANIMAL BIOTECHNOLOGICAL IMPROVEMENT
Topic 12. Genetically modified animals: production techniques and applications. Transgenesis: methods, vectors, and promoters of interest. Improvement of productivity. Generation of high value-added products in transgenic animals.
BLOCK 5. FOOD BIOTECHNOLOGY AND DIAGNOSTICS
Topic 13. Techniques based on DNA/RNA identification. Sample preparation. PCR and related techniques. High-throughput DNA sequencing. DNA microarrays. Examples for pathogen detection and GMO content analysis.
Topic 14. Techniques based on protein identification. Use of antibodies: immunoassays. Luminescent techniques. Mass spectrometry. Biosensors. Nanobiotechnology.
Topic 15. Legal and ethical aspects of biotechnological modification in food.
PRACTICAL SESSIONS
P1. Heterologous expression of a lipase in the yeast *Pichia pastoris*.
P2. Basic molecular biology techniques: plasmid DNA purification, restriction analysis and agarose gel electrophoresis, and bacterial transformation.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Tutorship | 2 | 0.08 | 1, 2, 4, 5, 7, 10, 11 |
| Expositive classes | 20 | 0.8 | 1, 2, 3, 7, 10, 11 |
| Laboratory practices | 6 | 0.24 | 1, 2, 3, 7, 10 |
| Study and bibliography reading | 44 | 1.76 | 1, 2, 3, 4, 5, 6, 7, 10, 11 |
The methodology used in this course to achieve the learning objectives combines lectures, laboratory practical sessions, and problem-solving activities.
1. Lectures
Face-to-face sessions supported by ICT in which the fundamental concepts of the subject are presented. These sessions will be participatory and will enable students to acquire both basic and applied knowledge.
2. Laboratory practicals
Activities aimed at developing laboratory skills and fostering an experimental understanding of the concepts covered in the lectures.
3. Independent student work
Independent work will consist of the personal study of the material covered in lectures, reinforced through problem-solving and short case studies proposed during the sessions. Critical reading of recommended materials and the search for relevant publications (scientific articles and reviews) will allow students to assimilate and integrate theoretical knowledge, as well as relate it to its practical applications in the field of food biotechnology.
Restricted use of AI: For this course, the use of Artificial Intelligence (AI) technologies is allowed exclusively for support tasks, such as bibliographic or information searches, text editing, or translations. Students must clearly identify which parts have been generated using this technology, specify the tools used, and include a critical reflection on how these have influenced both the process and the final outcome of the activity. Lack of transparency regarding the use of AI in assessed activities will be considered a breach of academic integrity and may result in partial or total penalties in the activity grade, or more severe sanctions in serious cases.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Exercises throughout the course | 20 | 0 | 0 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 |
| Laboratory practices | 30 | 1 | 0.04 | 1, 2, 3, 10, 12 |
| Final exam of theoretical module | 50 | 2 | 0.08 | 1, 2, 3, 6, 7, 10, 11, 12 |
This course does not предусматри the single-assessment system. However, the only mandatory in-person activities are the laboratory sessions and the final exam.
The maximum possible score is 10 points. The course is passed with an overall grade of 5.0 or higher.
The assessment system is organized into three modules. The final grade is obtained from the sum of the grades of the three modules, subject to the conditions described below.
If the final grade is below 5.0 or if a higher grade is sought, a resit exam for Module 1 may be taken. In this case, the final grade will be calculated taking into account the resit exam mark.
Module 1. Theory and problem-solving
- Assessment system: multiple-choice tests.
- Weight in final grade: up to 5 points.
- Competences assessed: E01, E05, E08, T03.
The exams will last between 1 hour and 1 hour 30 minutes and will consist of approximately 30 multiple-choice questions assessing the acquisition of the different competences.
Module 2. Coursework throughout the semester
- Assessment system: short exercises and problems proposed during lectures. Some will be completed individually and others in small groups. The available tools in the Virtual Campus may be used.
- Weight in final grade: up to 2 points.
- Competences assessed: E01, E05, E08, T01, T02, T03, T04, T08, T12.
Module 3. Laboratory practicals
- Assessment system: written test based on the activities carried out during the laboratory sessions, in a separate exam scheduled immediately after completion of the practical sessions.
- Weight in final grade: up to 3 points, provided all laboratory sessions are attended.
- Competences assessed: E01, E05, E08, T01, T02, T03.
Students will be graded as “Not Assessed” if they meet any of the following conditions:
1. They have not participated in assessment activities accounting for at least 15% of the final grade.
2. They do not take the Module 1 exam or its resit.
3. They do not complete all laboratory sessions. As there is generally only one practical group, cases of absence due to force majeure will be assessed individually by the course instructors. Absences from this mandatory activity will only be considered justified in the cases предусмотрено by current academic regulations and in accordance with the official academic calendar.
Bibliography
Basic bibliography:
Brown, T. (2010). *Gene Cloning and DNA Analysis: An Introduction* (6th ed.). Wiley-Blackwell.
Reece, R. J. (2004). *Analysis of Genes and Genomes*. Wiley.
Howe, C. (2007). *Gene Cloning and Manipulation* (2nd ed.). Cambridge University Press.
Primrose, S. B., & Twyman, R. M. (2006). *Principles of Gene Manipulation and Genomics* (7th ed.). Wiley-Blackwell.
Lee, B. H. (2015). *Fundamentals of Food Biotechnology* (2nd ed.). Wiley-Blackwell.
Thieman, W. J., & Palladino, M. A. (2010). *Introduction to Biotechnology* (2nd ed.). Pearson.
Complementary bibliography:
El-Mansi, E. M. T., Bryce, C. F. A., Demain, A. L., & Allman, A. R. (2011). *Fermentation Microbiology and Biotechnology* (3rd ed.). CRC Press.
Ratledge, C., & Kristiansen, B. (2006). *Basic Biotechnology* (3rd ed.). Cambridge University Press.
Garibay, M. G., Quintero Ramírez, R., & López-Munguía, A. (2004). *Biotecnología alimentaria*. Limusa.
Gutiérrez, G., & Barbosa-Cánovas, G. V. (2003). *Food Science and Food Biotechnology*. CRC Press.
Heller, K. J. (2006). *Genetically Engineered Food: Methods and Detection* (2nd ed.). Wiley.
Johnson-Green, P. (2002). *Introduction to Food Biotechnology*. CRC Press.
Castle, D., & Ries, N. (2009). *Nutrition and Genomics: Issues of Ethics, Law, Regulation and Communication*. Academic Press.
Yaradoddi, J. S., Meti, B. S., Mudgulkar, S. B., & Agsar, D. (Eds.). (2024). *Frontiers in Food Biotechnology*. Springer.
Montet, D., et al. (Eds.). (2023). *Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering*. Elsevier.
Gutiérrez-López, G. F., et al. (Eds.). (2025). *Health-Promoting Food Ingredients during Processing*. CRC Press.
Villar-Martínez, A. A., et al. (Eds.). (2025). *Advances in Plant Biotechnology: In Vitro Production of Secondary Metabolites*. CRC Press.
Singh, R. P., & Heldman, D. R. (2025). *Introduction to Food Engineering* (6th ed.). Elsevier.
Recommended scientific journals:
* Food Science and Biotechnology
* The Journal of Microbiology, Biotechnology and Food Sciences
* Food Biotechnology
* Food Technology and Biotechnology
* Journal of Food Biochemistry
* Applied Food Biotechnology
Recommended review articles:
Ma, X., et al. (2018). Genome editing for global food security. *Trends in Biotechnology*, 36(2), 123–127.
Malyska, A., et al. (2016). The role of public opinion in shaping trajectories of agricultural biotechnology. *Trends in Biotechnology*, 34(7), 530–534.
Fraiture, M. A., et al. (2017). How can we better detect unauthorized GMOs in food and feed chains? *Trends in Biotechnology*, 35(6), 508–517.
Sawant, S. S., et al. (2025). Microbial fermentation in food: Impact on functional properties and nutritional enhancement. *Fermentation*, 11(1), 15.
Park, I., & Mannaa, M. (2025). Fermented foods as functional systems: Microbial communities and metabolites influencing gut health. *Foods*, 14(13), 2292.
Künili, İ. E., et al. (2025). Bioactive compounds in fermented foods: A systematic review. *Frontiers in Nutrition*.
Sampsell, K., et al. (2025). Current research in fermented foods: Bridging tradition and science. *Advances in Nutrition*.
Amore, A., & Philip, S. P. (2023). Artificial intelligence in food biotechnology: trends and perspectives. *Frontiers in Industrial Microbiology*.
Nature Reviews Bioengineering (2023). The future of food.
Ranjha, M. M. A. N., et al. (2022). Applications of biotechnology in food and agriculture: A mini-review. *Proceedings of the National Academy of Sciences India*.
Biology of Food. Special issue of *Cell*, Volume 161, Issue 1 (2015).
Software
NCBI- Blast
Search WEB interface for similar DNA or protein sequences in diverse databanks
https://blast.ncbi.nlm.nih.gov/Blast.cgi
RCSB-Protein DAta Bamk (PDB)
Databank of protin 3D structures including its own viewer.
Swiss Institute of Bioinformatics- EXPASY
Assorted collection of free and bioinformatic software
Uniprot
Protein data bank with many useful links
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Catalan/Spanish | second semester | afternoon |
| (PLAB) Practical laboratories | 1 | Catalan/Spanish | second semester | morning-mixed |