Module manager: Dr Célia Ferreira
Email: c.m.ferreira@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2026/27
FOOD3100
This module is not approved as a discovery module
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, exploring how biotechnology has been used in food operations since ancient times and its innovative modern uses of to tackle food systems challenges. It also investigates social issues and economic implications of using biotechnology in food production.
On successful completion of the module you will:
SSLO1: Critically discuss ancient and current biotechnological approaches to transform and produce food products.
SSLO2: Identify the key components of recombinant DNA technology and all the methodologies it involves and critically evaluate its applications in the food industry.
SSLO3: Propose realistic recommendations to address current and future sustainability challenges through biotechnological approaches.
On successful completion of the module you will have demonstrated the following skills learning outcomes:
SKLO1: Systems thinking – students will develop the ability to recognise and understand the role of biotechnology in Food systems.
SKLO2: Critical thinking – students will develop of the ability to question norms, practices, and opinions; reflect on their own values, perceptions, and actions.
SKLO3: 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.
SKLO4: Presentation skills – he ability to deliver effective and engaging oral and visual presentations to a variety of audiences.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 16 | 1 | 16 |
| Seminar | 5 | 1 | 5 |
| Private study hours | 79 | ||
| Total Contact hours | 21 | ||
| Total hours (100hr per 10 credits) | 100 | ||
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 |
|---|---|---|
| Coursework | Oral Assessment | 30 |
| Total percentage (Assessment Coursework) | 30 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Standard exam (closed essays, MCQs etc) (S1) | 1.0 Hrs 30 Mins | 70 |
| Total percentage (Assessment Exams) | 70 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
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