|NAME OF COURSE/MODULE:||FOOD BIOTECHNOLOGY|
|NAME(S) OF ACADEMIC STAFF:||DR HAFIZA YAHYA|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||Food Biotechnology describes, explains, and discusses biotechnology within the context of food production, food processing and human nutrition. Biotechnology is becoming increasingly important to food. Biotechnology has been used in food production for thousands of years (e.g. brewing, yoghurt, pickles). The new biotechnology has a high potential in food production and processing. This course will introduce the applications of biotechnology (modern and traditional) in food production or processing. The students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Food biotechnology also includes the importance of microbial biotechnology, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other safety.|
|SEMESTER AND YEAR OFFERED:||SEM 2 / YEAR 3|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 120 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To have knowledge and understanding of the use of both traditional and modern biotechnologies in the production of foods and beverages.
2. To acquire an understanding of the application of food science and technology in food biotechnology.
3. To encourage students to appreciate the scientific principles that underpins applied biotechnology.
4. To have an understanding on the safety of using biotechnology in food industry.
|Upon successful completion of this course students should have the ability to:
1. Identify the impact that the new technologies are having on food industry such as food production, food processing, food quality improvement and food safety (A4 – LO1, LO3).
2. Discover the impact of biotechnological applications on food supply and consumer acceptance of food products and analyze critically various controversial issues relating to the safety of using modern biotechnology in food production (C4 – LO6).
3. Display and relate the applications of microbiology and biotechnology food product (P4 – LO3).
|TRANSFERABLE SKILLS:||Students should be able to develop good written and interpersonal communication, teamwork and leadership, planning and organizational skills through a process of lectures and tutorials.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:||Teaching-learning strategy:
The course will be taught through a combination of formal lectures, tutorials, group work, using authentic materials, informal activities and various textbooks. The use of examination and internal reporting assessment will assess the student’s ability to apply theoretical concepts in context.
|This course is designed to provide specialized training in food biotechnology for the introduction and implementation of new biotechnology processes and products in food industry. Food biotechnology is a study of the enzymes currently used in food bioprocessing, potential use of recombinant DNA technology in the production of novel food ingredients or new food products, applications of biotechnology in fats and oil, flavor and food industry. This course introduces the information of food production and processing from a biotechnology perspective. The contents of this course include the basic principles of microbiology, fermentation technologies, aspects of genetic engineering used in the production of various food ingredients, genetic engineering of plant, functional food ingredients and their health benefits, probiotics, enzymes technology, food safety issues, the various bioprocessing and fermentation biotechnologies used throughout the world.|
|MODE OF DELIVERY:||Lecture, tutorials and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (60%)|
· One Assignment Based on Aqli-Naqli Integration – The making of fuagra on how this is concur the Quranic Verses.
|MAIN REFERENCES SUPPORTING THE COURSE||1. Shetty, K., Paliyath, G., Pometto, A. and Levin, R.E. 2006. Food Biotechnology, 2nd ed. CRC Press.
2. Johnson-Green, P. 2002. Introduction to Food Biotechnology (Contemporary Food Science (Series). CRC Press.
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||1. Gutierrez-Lopez, G.F and Barbosa-Canovas, G.V. (eds). 2003. Food Science and Food Biotechnology. CRC Press.
2. Bielecki, S. 2000. Food Biotechnology. Elsevier.
3. Akoh, C. C. and Min, D. B. 2008. Food Lipids: Chemistry, Nutrition and Biochemistry,3rd ed (Food Science and Technology). CRC Press.
SBP3113 | FOOD BIOTECHNOLOGY webmaster .