FOOD BIOTECHNOLOGY
- Course
- BIOT518 - FOOD BIOTECHNOLOGY
- Department
- Biotechnology - English - Master
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 8
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
Course Description
The main purpose of this course is to teach students about the principles, concepts and applications of science and technology relevant to the development of food products and end-uses for food biotechnology. Applications of modern genetics as well as an enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods will be discussed. Furthermore, food waste remediation and management be covered. Fundamental theory of food biotechnology will be examined including traditional fermentation applications, fermentation for food ingredients, genetic engineering in the food industry, molecular feedings and biosensory technologies for the analyses of nutrients, contaminants and toxins. Additionally, food production legislations and the ethics of food biotechnology will be presented with discussion from current literature.
FOOD BIOTECHNOLOGY
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Introduction to Food Biotechnology |
| Week 2 | Biotechnology techniques, production and applications in food |
| Week 3 | Plant Biotechnology in Foods I |
| Week 4 | Plant Biotechnology in Foods II |
| Week 5 | Animal Biotechnology in Foods I |
| Week 6 | Animal Biotechnology in Foods II |
| Week 7 | Midterm Exam |
| Week 8 | Microbial Biotechnology |
| Week 9 | Fermentation in Food Industry |
| Week 10 | Other Microbial Techniques in Food Industry |
| Week 11 | Food Processing and Preservation Technology |
| Week 12 | Genetically Modified Organisms for the production of foods |
| Week 13 | Ethics and safety of food biotechnology products |
| Week 14 | Student Presentations |
| Week 15 | Final Exam |
Reference Books & Course Materials
- 01 Ratledge, C. and Kristiansen, B. (Eds.) (2006) Basic Biotechnology. 3rd Edition. Cambridge University Press.
- 02 El-Mansi, E.M.T., Bryce, C.F.A., Demain, A.L. and Allman, A.R. (Eds.) (2007) Fermentation Microbiology and Biotechnology. CRC Taylor & Francis.
- 03 Johnson-Green, P. (2002). Introduction to Food Biotechnology. CRC Press.
- 04 Mosier, N.S. and Ladisch, M.R. (2009) Modern Biotechnology. John Wiley & Sons.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- To work effectively as leaders and team members by applying technical expertise, scientific knowledge, and ethical principles in biotechnology.
- To plan, conduct, document, and communicate hypothesis-driven and laboratory-based research in biotechnology.
- To interpret and critically evaluate bioinformatics and genetic data generated from human research.
- To use and apply molecular, cellular, and genetic techniques in biotechnology research for medicine, health sciences, agriculture, and the food industry.
- To apply knowledge of the molecular and genetic mechanisms underlying human diseases in the evaluation of potential treatment approaches
- To interpret, synthesize, write, and communicate scientific information for both the scientific community and the general public.
- To provide training on the research, development, and production of products for biotechnology-related industrial fields in the public and private sector
- To apply ethical principles and professional responsibility in biotechnology research and practice.
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