Module manager: Dr Celia Ferreira
Email: c.m.ferreira@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
Successful completion of Year 2 of a BSc Food Science programme or Year 2 of a BSc programme in biological sciences.
| FOOD5125M | Food Biotechnology |
This module is approved as a discovery module
</p>- What is biotechnology? </p> </p>- How has biotechnology been used in food operations such as brewing?</p> </p>- How can biotechnological growth of cells in bioreactors be useful in food production? </p> </p>- What are the innovative uses and future uses of biotechnology in food production?</p> </p>- What are the social issues and economic implications of using biotechnology in food production?</p> </p>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 <I>Biotechnology: Traditional and Leading Edge</I>.</p> </p>This 10 credit module is taught by a series of lectures throughout semester 1.</p>
On completion of this module, students will understand the principles and practices of biotechnology in the food industry.
- 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
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 16 | 1 | 16 |
| Tutorial | 4 | 1 | 4 |
| Private study hours | 80 | ||
| Total Contact hours | 20 | ||
| Total hours (100hr per 10 credits) | 100 | ||
- Preparation for seminar and essays - 55 hours
- Preparation and revision for exams - 25 hours
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.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| In-course Assessment | Presentation | 10 |
| Total percentage (Assessment Coursework) | 10 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Online Time-Limited assessment | 2.0 Hrs 0 Mins | 90 |
| Total percentage (Assessment Exams) | 90 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 7/3/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team