Teaching Responsibility

LJMU Schools involved in Delivery:

Sport and Exercise Sciences

Learning Methods

Lecture
Practical

Module Offerings

5501YAUNUT-SEP-CTY

Aims

The aim of this module is for individuals to develop an understanding of the biotechnology developments, principles and application in food science. Individuals are required to understand principals in genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, downstream processing of bioengineering, and safety of genetic modified foods. Individuals will broaden their knowledge in life science. An understanding of theoretical knowledge and application will support the ability of individuals to devise and deliver appropriate practical sessions, and to apply this technology to scientific research.

Learning Outcomes

1.
Demonstrate knowledge of historical, current and future food biotechnology principles.
2.
Demonstrate the application of historical, current and future biotechnology into research and development of food science.
3.
Acquire basic practical skills in historical, current and future food biotechnology

Module Content

Outline Syllabus:An understanding of food biotechnology including genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, downstream processing of bioengineering, and their applications in food science. An understanding of safety of genetic modified foods, multi-omics and bioinformatics technology. To develop and deliver appropriate practical sessions relevant to food biotechnology, e.g. agarose electrophoresis, membrane purification of black tea infusion, enzymatic purification of juice.
Additional Information:This module is for individuals to develop an understanding of historical, current and future biotechnology developments, principles and application in food science. Individuals will also develop basic practical skills in historical, current and future food biotechnology.

Assessments

Exam
Exam
Exam