Objectives and competences
In this curricular unit, students are provided with the fundamental knowledge on biobased innovations revolutionizing both food production and human health. As we face unprecedented challenges in sustainability and health, the integration of biobased innovations emerges as a pivotal solution. Through this interdisciplinary approach, students will understand the cutting-edge methodologies driving the development of biobased alternatives in food ingredients, products, packaging materials and healthcare. From sustainable production practices to the extraction of functional compounds from natural sources, this unit aims to unravel the complex connections between biobased innovations, nutrition, and well-being. By understanding the principles and applications of biobased solutions, students will be equipped to navigate the complex landscape of modern food systems and healthcare, and better understand the crucial role of biotechnology in shaping a healthier and more sustainable future.
Teaching Methodologies
The curricular unit is structured in lectures, tutorials and laboratory practice. The teaching methodology across these typologies will be diverse and will utilize different innovative teaching methods to improve student participation, engagement and motivation towards the topics being covered. These will include flipped classroom where students are assigned pre-recorded lectures or readings to review before class, then using class time for interactive discussions, activities, and problem-solving; and problem-based Learning/case studies where students will be presented with real-world problems to solve, encouraging critical thinking, collaboration, and application of knowledge. The practical classes will take place in the laboratory and are conducted with the help of experimental protocols developed by the students. In these classes, students will have the opportunity to deepen the contents presented in the theoretical classes. Students will also be required to develop a long-term project on a topic within the framework of the curricular unit that will require research, planning, execution, and presentation, fostering independence and creativity. Furthermore, students are encouraged to throughout the semester attend lectures/seminars given by researchers/professionals at CBQF in areas related to the curricular unit. The teaching and learning methodologies employed in the curricular unit are designed carefully to align with the pedagogical model, fostering active engagement and critical thinking among students. Embracing a student-centered approach, the course integrates a blend of interactive lectures, group discussions, and hands-on laboratory sessions to stimulate inquiry and exploration. Through collaborative projects and case studies, students are encouraged to apply theoretical concepts to real-world scenarios, thereby enhancing their problemsolving skills and cultivating a deeper understanding of biobased technologies. The incorporation of guest lectures by industry experts further enriches the learning experience, providing students with valuable insights into current trends and practices in the field. Moreover, the use of multimedia resources and online platforms facilitates flexible learning opportunities. By embracing innovative pedagogical strategies, the curricular unit aims to empower students as active participants in their learning process, equipping them with the knowledge and skills to understand the complexities of biobased innovations in food and health with confidence and proficiency.
Syllabus
- Introduction to biobased innovations: evolution, importance of sustainable food and health in society
- Systems thinking in the design of biobased innovations for food and health
- Biobased ingredients and functional foods: bioprospecting, extraction methods, characterization, health benefits and regulatory considerations
- Plant-based foods: protein sources, production technologies, formulation, nutritional quality
- Microbiome-based innovations for sustainable food production and human health: probiotics, prebiotics, postbiotics
- Biobased antimicrobials for food and health applications
- Protective microbial cultures
- Bacteriocins
- Bacteriophages and their endolysins - Biobased materials and packaging: biodegradable materials, smart food packaging and regulatory framework
- Case studies: Biobased innovations for traditional foods: dairy and fermented meats; and the alcohol-based beverage industry
- Opportunities for research and professional development in biobased industries.
