Module Details

Module Code: AGRI S9Z08
Full Title: Food Biotechnology
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 7.5
Module Owner:: Caroline Gilleran
Departments: Unknown
Module Description: This module will examine the role and potential of biotechnology from a food perspective, describing biotechnology advances, methods and applications from across the food industry.
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Evaluate and appraise the impact of biotechnology on food production, quality and processing.
MLO2 Distinguish between and apply advanced analytical and molecular biology techniques for the assessment of biotechnology-based foods and for the development of novel detection assays.
MLO3 Critically assess and justify the usefulness of biotechnology in specific food industries.
MLO4 Appraise current EU and International legislation regarding Novel foods (including GM) and examine current policy on novel foods and the implications of policy on the industry.
MLO5 Critically evaluate the technical, economic and social implications of novel foods including genetically modified foods.
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
Introduction to food biotechnology
Overview of the application of technology to modify genes of animals, plants, and microorganisms to create new species which have desired production, marketing, or nutrition related properties and a demonstration of the effect biotechnology has on food production, processing, and quality.
Food ingredient biotechnology
Bacteria and Enzymes in the food industry: cheese making, whey processing, brewing, baking, meat and fish processing (fish fermentates); role of enzymes in brewing, baking, distilling and meat processing. Exploration of the marketed enzymes produced using gene technology. Nutraceuticals and their health benefits.
Applications of biotechnology in the food industry
Exploration of fermentation biotechnology of modern and traditional foods worldwide, including beverages and the bioprocessing of food wastes. Evaluation of the food applications of algae. Insights into the biotechnology applications of functional foods and ingredients including dairy products, single cell protein, food cultures, nutraceuticals, bioactives, in vitro meat culture, bio-functional molecules, molecular farming and edible vaccines.
Analytical methods for assessment and detection of GM foods
Molecular techniques and instrumental analysis methods for food safety assessment and assessment of nutritional value of GM foods. Use of genotyping assay for GM traceability monitoring or to detect adulterations of meat (e.g. pork in Halal foods or horse in beef). GC-MS and AAS techniques for nutritional value assessment of GM foods. Biosensors for food quality assessment.
Legislation and social issues surrounding biotechnology in food
Introduction to EU and USA legislation regarding regulatory approval for novel foods (including GMOs). Approval for research, cultivation and commercialization. Introduction to other regulatory / advisory bodies that are involved in legislation such as OECD, JEFCA (WHO/FAO) and UPOV. ; the reaction of society to GM food, biodiversity protection and sustainability of GM foods; a look at policy on novel foods and the implications of policy on the industry.
Module Assessment
Assessment Breakdown%
Course Work40.00%
Final Examination60.00%
Module Special Regulation


Full Time On Campus

Course Work
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing S2 Week 25 Learning Outcome 2
Duration in minutes 0
Assessment Description
Students will perform a number of advanced analytical and molecular techniques for GM food analysis and will be
required to write a formal report based on the Advanced laboratory (15%) and Masterclass sessions (15%).
Assessment Type Project % of Total Mark 10
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Learning outcomes will be assessed synoptically with those of the "Animal Biotechnology" module. This
assessment will cover one or more of the
Learning Outcomes for each of the
modules involved (e.g. essay on GMO
legislation, a group report on current use of
a biotechnology application in food
production, a presentation and discussion
on ethical issues of GMOs or a similarly
relevant assessment)
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 1,3,4,5
Duration in minutes 0
Assessment Description

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 This module will consist of 3hrs each week for lectures or practicals (two 3hr practicals per semester) Every Week 2.60 2.5999999046325684
Practical Contact This module will contain two 3hr practicals per semester, instead of lectures, one Masterclass and one Advanced Lab. Every Week 0.40 0.40000000596046448
Directed Reading Non Contact No Description Every Week 3.00 3
Independent Study Non Contact No Description Every Week 5.00 5
Online Contact Contact On-line discussion forum Every Week 0.50 0.5
Total Weekly Learner Workload 11.50
Total Weekly Contact Hours 3.50
This module has no Part Time On Campus workload.
Module Resources
Recommended Book Resources
  • Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin. (2006), Food Biotechnology, 2. CRC Press.
  • Belitz, H.-D., Grosch, Werner, Schieberle, Peter,. (2009), Food Chemistry, 4th revised and extended ed..
Supplementary Book Resources
  • Valverde, J.. (2013), Industrial applications of phytochemicals in Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction, eds B.K. Tiwari, N. P. Brunton and C. S. Brennan. Wiley.
Recommended Article/Paper Resources
  • Current research publications from peer-reviewed journals will be used as additional material.
Other Resources