{"id":283,"date":"2025-08-22T01:34:34","date_gmt":"2025-08-22T05:34:34","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=283"},"modified":"2025-08-22T01:34:42","modified_gmt":"2025-08-22T05:34:42","slug":"fundamentos-de-biotecnologia-de-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=283","title":{"rendered":"Fundamentos de Biotecnolog\u00eda de Alimentos"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>: FUNDAMENTOS EN BIOTECNOLOG\u00cdA DE ALIMENTOS<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td> <\/td> <\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 3<\/td> <\/td>LABORATORIO: 2<\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/strong>Curso te\u00f3rico-pr\u00e1ctico orientado a los aspectos relevantes de la biotecnolog\u00eda de alimentos, con \u00e9nfasis en la aplicaci\u00f3n de productos alimentarios producidos mediante bioprocesos.<\/td><\/tr>
 OBJETIVOS: <\/strong>Al final de la asignatura el alumno ser\u00e1 capaz de:Conocer los bioprocesos que utilizan levaduras y bacterias como un elemento fundamental en la producci\u00f3n de alimentos.Comprender la importancia que tiene la biotecnolog\u00eda como disciplina aplicada a los productos alimentarios.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Fundamentos de bioqu\u00edmica<\/td>04<\/td><\/tr>
02.<\/td>Laboratorio N\u00ba 1<\/td>02<\/td><\/tr>
03.<\/td>Fundamentos de microbiolog\u00eda<\/td>04<\/td><\/tr>
04<\/td>Laboratorio N\u00ba 2<\/td>02<\/td><\/tr>
05<\/td>Fundamentos de Ingenier\u00eda Bioqu\u00edmica<\/td>04<\/td><\/tr>
06.<\/td>Laboratorio N\u00ba 3<\/td>02<\/td><\/tr>
07.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
08.<\/td>Procesos y productos que usan levaduras<\/td>12<\/td><\/tr>
09.<\/td>Procesos y productos de origen bacteriano<\/td>12<\/td><\/tr>
10.<\/td>Otros procesos y productos basados en microorganismos<\/td>12<\/td><\/tr>
11.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOGIA: <\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3ric-pr\u00e1cticas utilizando medios audiovisuales, Internet, trabajos en grupos, discusi\u00f3n sobre t\u00f3picos espec\u00edficos, con la finalidad de lograr la comprensi\u00f3n de las unidades program\u00e1ticas.<\/p>\n\n\n\n

EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, informes de laboratorio, tareas y\/o trabajos.<\/p>\n\n\n\n

BIBLIOGRAF\u00cdA<\/strong><\/p>\n\n\n\n

    \n
  1. ARTHEY, D. & ASHURST, P.R. 1997. Procesado de frutas. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  2. DOYLE, M., BEUCHAT, L. & MONTEVILLE, T. 2000. Microbiolog\u00eda de los Alimentos. Fundamentos y Fronteras. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  3. Lee, B.H.2000. Fundamentos de Biotecnolog\u00eda de los alimentos. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  4. LOPEZ DE TORRE, G., Carballo, B.M. & Madrid, A. 2001.Tecnolog\u00eda de la carne y de los productos c\u00e1rnicos. EditorialAcribia S.A. Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  5. RANKINE, B. 2000. Manual Pr\u00e1ctico de Enolog\u00eda. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
  6. TSCHEUSCHNER, H.D. 2001. Fundamentos de tecnolog\u00eda de los alimentos. Editorial Acribia S.A., Zaragoza, Espa\u00f1a.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IDENTIFICACION. NOMBRE DE LA ASIGNATURA : FUNDAMENTOS EN BIOTECNOLOG\u00cdA DE ALIMENTOS FACULTAD : FACSA     UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 3   LABORATORIO: 2 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:Curso te\u00f3rico-pr\u00e1ctico orientado a los aspectos relevantes de la biotecnolog\u00eda de alimentos, con \u00e9nfasis en […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-283","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=283"}],"version-history":[{"count":2,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/283\/revisions"}],"predecessor-version":[{"id":285,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/283\/revisions\/285"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}