Teaching GuideTerm Faculty of Science |
Mestrado Universitario en Biotecnoloxía Avanzada |
Subjects |
Food biotechnology |
Sources of information |
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Identifying Data | 2017/18 | |||||||||||||
Subject | Food biotechnology | Code | 610475301 | |||||||||||
Study programme |
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Descriptors | Cycle | Period | Year | Type | Credits | |||||||||
Official Master's Degree | 2nd four-month period |
First | Optativa | 3 | ||||||||||
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Basic | |
Hutkins, Robert W. , Microbiology and technology of fermented foods, IFTPress ; Ames (Iowa) : Blackwell Publishing, 2006 Glazer, Alexander N., Microbial biotechnology: Fundamentals of applied microbiology, Cambridge : CambridgeUniversity Press, 2007 Byong H Lee, Fundamentals of Food Biotechnology, 2nd Edition, Wiley-Blackwell, 2015 |
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Complementary | |
SITIOS WEB DE INTERÉS 1. SEBIOT 2. ASEBIO 3. Codex Alimentarius http://www.codexalimentarius.net/web/index_es.jsp 4. AESAN (Agencia Española de Seguridad Alimentaria y
Nutrición) http://www.aesan.msc.es/AESAN/web/legislacion/subseccion/por_sectores.shtml 5. MAPYA (Ministerio de Agricultura, Pesca y Alimentación) 6. EURLEX (Legislación de la Unión Europea) http://eurlex.europa.eu/LexUriServ/site/es/oj/2005/l_338/l_33820051222es00010026.pdf 7. FAO (Food and Agricultural Organization of the UN) 8. FDA (U.S. Food and Drug Administration) |
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