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2024/25 Taught Postgraduate Module Catalogue

FOOD5126M Food Biotechnology

15 creditsClass Size: 30

Module manager: Célia Ferreira

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

Entry to MSc Qualifications

This module is not approved as an Elective

Module summary

The module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues


The module aims to introduce the concept of biotechnology, how has biotechnology been used in food operations since ancient time till nowadays and what are the innovative uses of biotechnology being used to tackle with food systems challenges. Moreover, it raises the awareness for social issues and economic implications of using biotechnology in food production.

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:

1. Critically acknowledge ancient and current biotechnological approaches to transform and produce food products.

2. Identify the key components of recombinant DNA technology and all the methodologies it involves and critically evaluate its applications in food industry.

3. Propose realistic recommendations to address current and future sustainability challenges through biotechnological approaches.

Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:

4. System thinking – Student will develop the ability to recognise and understand the role of biotechnology in Food systems

5. Critical thinking – students will develop of the ability to question norms, practices, and opinions; reflect on their own values, perceptions, and actions and take a position in the use of GMO’s, Gene editing and lab meat.

6. Collaborations: students will learn from others (including peers, and others inside and outside of the University of Leeds) and develop the ability to understand and respect the needs, perspectives, and actions of others when dealing with conflicts in a group within the context of collaborative and participatory problem-solving.

7.Presentation skills: The ability to deliver effective and engaging oral and visual presentations to a variety of audiences


- Origins of Biotechnology

- Introduction to biotechnology in food production -
- Genetic information in plant and animal cells
- Expression of genetic material
- Genetic manipulation of organisms involved in food manufacture, with special emphasis for plant biotechnology.
- Legislation and social issues related to biotechnology in food.

- Biotechnological innovation in food processing
- Social and economic issues.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours130.00
Total Contact hours20.00
Total hours (100hr per 10 credits)150.00

Opportunities for Formative Feedback

Every lecture starts with oral revisions questions from the lecture before and students receive the feedback orally.

Feedback on oral presentations is also given in the end of the session.

The tutorials are meant to be open discussions and thus feedback from peers and the lecturer is available.

Methods of assessment

Assessment typeNotes% of formal assessment
Total percentage (Assessment Coursework)20.00

Resit to be same format as the original presentation or with selected elements

Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc) (S1)2 hr 80.00
Total percentage (Assessment Exams)80.00

The module examinations should be timetabled together with FOOD3100

Reading list

There is no reading list for this module

Last updated: 18/04/2024


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