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14 February 2017
Find out about bachelor's degrees, postgraduate courses and all the educational courses offered by the UdG.
Teaching is concentrated in the faculties and schools, and the departments deal with research, which is also conducted by institutes and chairs, at the same time responsible for knowledge promotion.
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.
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
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.
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.
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.
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
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.
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.
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.
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
Quality requirements for biotech products (biotech organisms and fermentation products). Specific qualitative and quantitative methods for the analysis of biotech organisms and products.
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.
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.
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.
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