Module manager: Dr Célia Ferreira
Email: c.m.ferreira@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2026/27
Entry to MSc Qualifications
This module is not approved as an Elective
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.
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.
- 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.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lectures | 12 | 1 | 12 |
| presentation | 5 | 1 | 5 |
| seminars | 3 | 1 | 3 |
| Independent online learning hours | 50 | ||
| Private study hours | 80 | ||
| Total Contact hours | 20 | ||
| Total hours (100hr per 10 credits) | 150 | ||
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.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Presentation | . | 20 |
| In-course MCQ | . | 20 |
| Coursework | Short duration coursework | 60 |
| Total percentage (Assessment Coursework) | 100 | |
Resit to be same format as the original presentation or with selected elements
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team