2024/25 Undergraduate Module Catalogue

FOOD3100 Biotechnology: Traditional and Leading Edge

10 creditsClass Size: 150

Module manager: Dr Celia Ferreira
Email: c.m.ferreira@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

Successful completion of Year 2 of a BSc Food Science programme or Year 2 of a BSc programme in biological sciences.

This module is mutually exclusive with

FOOD5125M

Food Biotechnology

This module is approved as a discovery module

Module summary

- What is biotechnology?

- How has biotechnology been used in food operations such as brewing?

- How can biotechnological growth of cells in bioreactors be useful in food production?

- What are the innovative uses and future uses of biotechnology in food production?

- What are the social issues and economic implications of using biotechnology in food production?

If you have successfully completed level 2 in a biological science and have an interest in the answers to these questions and in the use of biotechnology in food processing, then register for Biotechnology: Traditional and Leading Edge.

This 10 credit module is taught by a series of lectures throughout semester 1.

Objectives

On completion of this module, students will understand the principles and practices of biotechnology in the food industry.

Syllabus

- Introduction to biotechnology in food production
- Genetic information in plant and animal cells
- Expression of genetic material
- Large scale growth of cells and bioreactor design
- Biotechnological innovation in food processing
- Social and economic issues

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	16	1.00	16.00
Tutorial	4	1.00	4.00
Private study hours			80.00
Total Contact hours			20.00
Total hours (100hr per 10 credits)			100.00

Private study

- Preparation for seminar and essays - 55 hours
- Preparation and revision for exams - 25 hours

Opportunities for Formative Feedback

During lectures time to solve “creative problem solving” exercises, in-group or individual is provided and so some formative feedback. Also in the end of each lecture a resume of the key messages of that session and 4-5 revision questions are provided, and answered on the beginning of the next lecture.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
In-course Assessment	Presentation	10.00
Total percentage (Assessment Coursework)		10.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	2 hr 00 mins	90.00
Total percentage (Assessment Exams)		90.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 03/07/2024 12:12:25

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