Summary: Biotechnologia Alimentaria

Study material generic cover image
  • This + 400k other summaries
  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Use this summary
Remember faster, study better. Scientifically proven.
Trustpilot Logo

Read the summary and the most important questions on Biotechnologia alimentaria

  • 1 biotechnologia

  • 1.1 Biotechnologia

    This is a preview. There are 2 more flashcards available for chapter 1.1
    Show more cards here

  • What is the traditional techniques of food biotechnology?

    fermentation, natural selecting and self selecting
  • Why is modern food technology implemented in the industry?

    • Improving food quality of the prime material like plants and animals
    • process and conservation of food (fermentation, probiotics enz)
    • Control and security of food (traceability, detection of toxic compounds enz)
  • 1.2 History of biotechnology

  • What happend before christ?

     Drying, fermenting (wine, beer), salting
  • What happend after christ till 19th century?

    smoking, slating, new products (coffee cocoa) super as preserver (jam)
  • What happend in the 19th century?

    People started to be more aware, they knew what they were doing. 
    Industrial revolution, lost of traditional character. 
    selecting microorganisms for fermentation. 
    Discovery of enzymes and better control over its processes. 
  • What happend in the 20th century?

    Biomass production
    Citric acid production. 
    Industrial microorganims, easier available enzymes 
    Structure of DNA is discovered and with this how proteins are made. 
  • 2 Technology, legalization and food safety

    This is a preview. There are 5 more flashcards available for chapter 2
    Show more cards here

  • What kind of sceme do you have for food safety control?

    Ciudadano con derechos: citizens rights. The control of the government.
  • How is control accomplished?

    • Implementation of legislation
    • notification of food allerts
    • sanitary inspection
    • staff training
    • development of safer processes development
    • research aimed at monitoring products
    • technology support
  • What are the notification levels?

    1. Alerts: immediate or serious risk. 
    2. Information: no serious risk or without national distribution 
    3. Rects: control of potentially dangerous goods. 
  • What is Regulation (EC) 852/2004

    Makes companies use HACCP

To read further, please click:

Read the full summary
This summary +380.000 other summaries A unique study tool A rehearsal system for this summary Studycoaching with videos
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart