UMH - METABOLISM AND MOLECULAR NUTRITION

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METABOLISM AND MOLECULAR NUTRITION

Course

Code: 3617

Degree: Master's in Biotechnology and Bioengineering

Faculty of Experimental Sciences

Year: Year 1 of Master's in Biotechnology and Bioengineering

Semester: Fall

Type: Elective

Language: Spanish

ECTS credits: 3

Lecture: 2

Laboratory: 1

Hours: 75

Directed: 30

Shared: 15

Autonomous: 30

Subject matter: Biomedical Biotechnology and Bioengineering

Module: Elective

Course instructors are responsible for the course content descriptions in English.

Description

Molecular basis of different processes related to nutritional action and metabolism. Integration of metabolic processes that regulate nutrient management and utilization on cellular and molecular levels. Identification of pathologies that alter the utilization and metabolism of nutrients or that are a consequence of dysfunctions in these processes.

Faculty

Name	Coordinator	Lecture	Laboratory
QUESADA MOLL, IVAN	■	■	■
ALONSO MAGDALENA, PALOMA		■	■
RIPOLL ORTS, CRISTINA		■	■
NADAL NAVAJAS, ANGEL		■	■
FUENTES MARHUENDA, ESTHER TERESA		■	■
ROPERO LARA, ANA BELEN		■	■
ROCHE COLLADO, ENRIQUE		■	■
GARCIA GARCIA, ELENA		■	■

Professional interest

Understanding the molecular and cellular basis for the management of energy and nutrients is one of the most active fields in both basic and clinical research. The principal diseases worldwide are related to dysfunction of these processes. Therefore, this course offers students of this Master essential to the performance of both academic, professional and scientific information, as this area of research is in numerous branches of biomedicine.

Competencies and learning outcomes

General competencies

Apply acquired knowledge to resolve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to biotechnology and bioengineering.
Ability to integrate knowledge and handle the complexity of making judgments based on information that, although incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of knowledge and judgments on biotechnology and bioengineering.
Ability to communicate conclusions and the knowledge and latest rationale that sustain them to specialized and non-specialized audiences in a clear and unambiguous manner.
Develop the capacity to continue studying in a mostly self-directed or autonomous manner.
Capacity to manage and organize information.
Have the ability to design and propose experiments in biotechnology and bioengineering.
Be able to critically assess and discuss information.
Be capable of coming up with new ideas to address problems related to biotechnology and bioengineering.

Specific competencies

Knowledge and skills in the use of the most common basic and advanced experimental techniques in the field of biotechnology and bioengineering and their applications for solving specific problems in this area.
Demonstrate skills to quantify phenomena and processes in biotechnology and bioengineering.
Be able to critically interpret and discuss results published and/or disseminated in journals, at conferences, and in other scientific forums.
Technical and scientific competence to ensure the achievement of accurate and reproducible results from which valid conclusions can be drawn in the scientific area of specialization within the field of biotechnology and bioengineering.
The ability to design a research project using the scientific method, compiling and evaluating information critically to resolve problems in biotechnology and bioengineering.
The ability to transfer knowledge of biotechnology and bioengineering to finding effective industrial, therapeutic, or preventive interventions, preparing the application request for a patent for a biotechnological invention.

Objectives (Learning outcomes)

The student will be able to understand the cellular molecular basis for the management of nutrients.
The student will be able to apply the concept of bioavailability to nutritional recommendations.
Students will learn the effects of technological processes on the nutritional properties of food.
Students will be able to identify the characteristics of metabolic pathologies and other diseases associated with nutrition.
Students will be able to distinguish the characteristics of the main organs related to glucose homeostasis, nutrients and energy.
Students will be able to understand the pathophysiology of the metabolic syndrome, diabetes, obesity and associated diseases.

Teaching units

Basic bibliography

Complementary bibliography

Methodology and grading

Methodology

Cooperative learning: Develop active learning through cooperative working strategies among students and promote shared responsibility to reach group goals.
Lecture: Pass on knowledge and activate cognitive processes in students, encouraging their participation.
Problem-based learning: Develop active learning strategies through problem solving that promote thinking, experimentation, and decision making in the student.
Solving exercises and problems: Exercise, test, and apply previous knowledge through routine repetition.

Grading

The subject will be evaluated as follows:

a) Thematic Units 1, 2 and 3: oral presentation and discussion of a scientific article (30% of the final grade); written test at the end of units 2 and 3 (20% of the final grade).

b) Thematic units 4 and 5: written work on a scientific article (50% of the final grade).

Participation in the classes will be valued.

Staff: METABOLISM AND MOLECULAR NUTRITION

General competencies

Specific competencies

Objectives (Learning outcomes)

Lecture topics

Teaching units

Course contents

Basic bibliography

Complementary bibliography

Links

Software

Methodology

Grading