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Study

Offer of subjects for the academic year 2025-2026

University Master's Degree in Alimentary Biotechnology

Basic training36.00 credits

Name of the subject and description Type Credits Group Duration

Tècniques avançades en biotecnologiaTécnicas avanzadas en biotecnologíaAdvanced techniques in biotechnology  (3501MO2188)

Advanced techniques in biochemistry and molecular biology: genomics, transcriptòmica, proteomics and advanced metabolòmica.Tècniques in microbiology.Methods advanced automatizats.Tècniques in cell biology: microscopy and analysis of images.

 OBCompulsory 6.00 A 1first semester

Legislació, bioètica, protecció i explotació de resultatsLegislación, bioética, protección y explotación de resultadosLegislation, bioethics, protection and exploitation of results  (3501MO2189)

Introduction to the ethical and legal aspects of the Biotechnology.Ethics applied to the Biotechnology.Biosecurity.Legislation about Biotechnology.Obtaining of resources and scientific productivity, protection and transfer from results of research in Biotechnology.Systems and structures of technological transfer

 OBCompulsory 3.00 A 1first semester

Biotecnologia vegetalBiotecnología vegetalPlant biotechnology  (3501MO2190)

Introduction to the vegetal biotechnology.Applications of the vegetal biotechnology in agriculture.Utilisation of biotechnological methods in genetic improvement of crops, improvement of the quality of the vegetal products preserved and in the production and protection of the crops.Micropropagation of vegetal species.Asexual cell genetics.Genetic engineering of cultivated species.Biofertilisers and biopesticides.

 OBCompulsory 6.00 A 1first semester

Biotecnologia MicrobianaBiotecnología MicrobianaMicrobial Biotechnology  (3501MO2191)

Prospection and fenotípica and molecular characterisation of microorganisms of biotechnological interest.Genetic improvement and recombinants expression of proteins.Conservation of stumps and international collections.Production, climbed industrialist and bioreactors.Recovery and purification of biotechnological products.Techniques of conservation and increase of the useful life of microorganisms and biotechnological products.

 OBCompulsory 6.00 A 1first semester

Biotecnologia AnimalBiotecnología animalAnimal Biotechnology  (3501MO2192)

Techniques of study of the quality of the semen.Techniques of conservation and improvement of the semen.Techniques of artificial insemination.Advanced techniques in reproductive biotechnology.

 OBCompulsory 6.00 A 1first semester

Biotecnologia enzimàticaBiotecnología enzimáticaEmzimatic biotechnology  (3501MO2193)

Mechanisms of regulation and inhibition of the enzymatic reactions; the different sources of enzymes and the key steps for its industrial production at scale; the applications of the enzymes in the industry (fundamentally the one alimentary but also in the chemical industries, wastepaper baskets and textiles); and its use in environmental applications and as biosensors

 OBCompulsory 3.00 A 1first semester

Aplicacions de la biotecnologia a la indústria alimentàriaAplicaciones de la biotecnología en la industria alimentariaBiotechnology applications in food industries  (3501MO2194)

Applications of the biotechnology in the industries of foods of animal origin and plant: alcoholic and milk fermentations.Initiating, bioconservative and probiotic crops.Ingredients, additives and biotechnological contributories.Sources of enzymes and applications in the alimentary industry.Functional foods.

 OBCompulsory 6.00 A 2second semester

Additional training12.00 credits

Name of the subject and description Type Credits Group Duration

Seguretat alimentària i TraçabilitatSeguridad alimentaria y TrazabilidadFood Safety and Traceability  (3501MO2195)

General registry Sanitari of foods.Identification and characterisation of danger factors, determination of the exhibition and characterisation of the risk.System of analysis of dangers and control of critical points (APPCC).Agencies of Alimentary Security and Networks of Alimentary Warning.Traceability of biotechnological foods.

 OPoptional 3.00 A 2second semester

BioinformàticaBioinformáticaBioinformatics  (3501MO2196)

Analysis of biological data.Molecular data bases and search engines.Analysis of sequences: sequencing and annotation of genomes; comparative genomics; structure of the nucleic acids; genomic variability; design of molecular essays.Analysis tools massive transcriptòmica or proteomics.

 OPoptional 3.00 A 2second semester

Bioconservadors i bioprotectorsBioconservadores y bioprotectoresBiopreservatives and bioprotectives   (3501MO2198)

Biopreservatives and bioprotectors.Natural probiotic and conservative ones in foods, bacteriocines and bio-insecticides.Methods of prospection, selection and characterisation of organisations and agents of biocontrol.Mechanisms of action.Formulation and industrial production

 OPoptional 3.00 A 2second semester

Anàlisi i control de qualitat de productes biotecnològicsAnálisis y control de calidad de productos biotecnológicosAnalysis and Quality Control of Biotechnological products  (3501MO2200)

Quality requirements for biotech products (biotech organisms and fermentation products). Specific qualitative and quantitative methods for the analysis of biotech organisms and products.

 OPoptional 3.00 A 2second semester

Disseny d’experiments, anàlisi de dades i presentació de resultatsDiseño de experimentos, análisis de datos y presentación de resultadosExperimental Design, Data Analysis and Reporting  (3501MO3402)

Practical application of experimental design in biotechnology: types and selection of appropriate design.Statistical analysis of data: main statistical tools applied in the field of the biotechnology.Typologies of results presentation.Learning to use free software (widely used in industry and research centres) for data analysis and presentation of results.Most of the teaching in this subject will be carried out through case studies based on real cases from both industry and public research.The whole process will be addressed: the design of the experiment, the correct analysis of the data, the interpretation of the results obtained and the most appropriate form of presentation.Subject is aimed at students who wish to develop their professional career in the field of research and development, whether in the private or the public domain.Students will acquire not only the basics needed to be able to carry out experiments successfully, but also the skills to critically interpret results published by other researchers.

 OPoptional 3.00 A 2second semester

Desenvolupament de projectes de recerca i comunicació científica Desarrollo de proyectos de investigación y comunicación científica Research Project Development and Scientific Communication   (3501MO3569)

Development of research projects: conception, scope, and state of knowledge. Information sources and ethical aspects. Artificial intelligence as a tool. Stages, levels of maturity (TRLs) and management.Use of the results. Examples and practical cases in food biotechnology. Sources of funding: public and private.Public funding from the European Union, the Spanish, and regional administrations. Private funding from banks and financial institutions. Direct funding and tax incentives. Scientific communication: publications and peer review procedures. Impact factors and other bibliometric indexes. Open Science and repositories. Conferences, workshops and social networks.

 OPoptional 3.00 A 2second semester

Master's thesis12.00 credits

Name of the subject and description Type Credits Group Duration

Treball Final de Màster. Iniciació a la investigació i a l'exercici professionalTrabajo Fin de Máster. Iniciación a la investigación y al ejercicio profesionalMasters' Thesis. Introduction to research and professional practice  (3501MO2203)

Realisation of a supervised practical work that serves as initiation to the research and/or introduction to the profesional exercise in the ámbit of the alimentary biotechnology.Integration into a team of professionals or investigators to take part in a project of research, in the development of a product or in activities of control of products and processes.

 OBCompulsory 12.00 S 2second semester

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