Module Details

Module Code: AGRI S8023
Full Title: Agri-Food Biotechnology
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 7.5
Module Owner:: Enda Clinton
Departments: Unknown
Module Description: This module introduces the fundamentals of Molecular Biology and the principles of Biotechnology, with regard to the production of genetically modified crop plants and animals. It also covers the processing and manufacture of fermented food products.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe and discuss the role of DNA and RNA in gene expression and recombinant DNA technology in the food and agriculture sectors
MLO2 Evaluate the advantages and problems associated with the production of genetically modified crops and animals
MLO3 Appraise and critique the benefits and problems associated with (genetic) analysis of food products
MLO4 Evaluate the use of enzymes for the production of fermented food products (incl. the use of 'biotechnology enhanced' enzymes)
MLO5 Appraise fermenter design in relation to batch and continuous fermentation and problems associated with scale-up and production
MLO6 Critique fermented products in terms types of starter cultures, factors affecting fermentation and safety & shelf-life
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
DNA / RNA / protein
Review of DNA, RNA and protein structure and function, prokaryotic and eukaryotic gene expression.
Recombinant DNA technology
Techniques for creating recombinant DNA and genetically modified organisms (incl. PCR, recombinant technology). Techniques for (genetically) analysing food-products, crops and animal genetics - Benefits and problems (incl. for example the use of genetic analysis in breeding programmes).
GMOs
Evaluation of the use of genetically modified crops and animals - Benefits and problems.
Enzymes
Techniques for enzyme production, extraction, purification, immobilisation and the use of enzymes in food-processing (incl. fermentation) and analysis. Improving enzymes for industrial or food applications.
Fermentation
Design and configuration of a fermenter, material and energy balance, control and production. Types and manufacture of fermented food products, starter cultures, formulation and processing conditions, safety and Quality Assurance.
Module Assessment
Assessment Breakdown%
Course Work40.00%
Final Examination60.00%
Module Special Regulation
 

Assessments

Full Time On Campus

Course Work
Assessment Type Continuous Assessment % of Total Mark 10
Marks Out Of 0 Pass Mark 0
Timing S1 Week 10 Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
A CA component, such as an essay, project or group assignment will be used. The learning outcomes relevant to the CA-method selected will be covered.
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Every Week Learning Outcome 1,4
Duration in minutes 0
Assessment Description
Laboratory practicals will be used to reinforce the theory delivered in lectures and allow student to develop their practical ability.
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 60
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,5,6
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time On Campus
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lectures will be used to deliver theory in an interactive manner Every Week 2.00 2
Tutorial Contact Tutorials will be used to support the theory delivered in lectures and to discuss practical examples Every Week 1.00 1
Practical Contact Practicals will be used to reinforce the theory delivered in lectures and to develop student's practical ability. Every Week 3.00 3
Independent Study Non Contact Revision and directed reading Every Week 1.00 1
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
This module has no Part Time On Campus workload.
 
Module Resources
Recommended Book Resources
  • T. Brown. (2010), Gene Cloning and DNA Analysis: An Introduction, 6th. Wiley, [ISBN: 978-1-4051-81].
  • T. Brown. (2012), Introduction to Genetics: A Molecular Approach, Garland Science.
Recommended Article/Paper Resources
  • Recent publications in the area of genetics / biotechnology will be used to support the material provided during lectures.
Other Resources