Food Biotechnology
BTEC 3343
LECTURE SCHEDULE: Female Students, Sat, Mon & Wed 10:00 – 11:00, CLASSROOM L507
Male Students, Sat, Mon & Wed 9:00 – 10:00, CLASSROOD K313
Course Lecturer, Dr. Kamal E. M. Elkahlout , Assistant Prof. of Biotechnology
Books being reviewed during the course time:
 Fundamentals of Food Biotechnology, by Boyong H. Lee, 1996, Wiley-VCH, Inc.
 Introduction to Food Biotechnology by Perry Johnson-Green, 2002, CRC Press.
 Food Biotechnology edited by Shetty et al., 2nd edition 2006, Taylor & Francis
Group, LLC.
Other references will be indicated by the lecturer when needed.
SYLLABUS
Students must ensure to achieve the following learning outcomes during the semester:
 Understand the definition of food biotechnology and the use of traditional and
modern biotechnologies in the production of food and beverages.
 To highlight the safety of using biotechnology in food industry.
 Understanding the tools used, production of recombinant proteins and additives
to use in food technology, transgenic foods, diagnostic system used in food
industry, and ethics and safety of food biotechnology
 Study modern biotechnological tools in food industry safety, monitoring and
analysis.
 Studying and understanding the processes applied in fermentation biotechnology
of plant- & animal-based traditional foods of the middle east and mediteranean
region.
Intended learning Outcomes
Upon completion of the subject, students will be able to:
1. identify major types of food products that are developed through the use of
biotechnology;
2. understand how different biotechnology processes are applied to food product
development;
3. recognize the impact of biotechnological applications on food supply and consumer
acceptance of food products;
4. apply microbiological and molecular biological techniques in food testing;
5. analyze critically various controversial issues relating to the safety of using modern
biotechnology in food production;
6. demonstrate skills in critical thinking, information acquisition and communication;
7. appreciate the importance of professional integrity and the new development in food
biotechnology.
8. fermentation biotechnology of plant- & animal-based traditional foods of the middle
east and Mediterranean region.
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Dr. Kamal E. M. Elkahlout
Yeast-based Processes and Products
Food yeasts; alcoholic beverages; bread and related products.
Bacteria-based Processes and Products
Dairy products; meat and fish products; vegetables, vinegar and other acids;
polysaccharide.
Other Microorganism-based Processes and Products
Enzymes; sweeteners; flavors and amino acids; vitamins; mushrooms; cocoa, tea and
coffee fermentation.
Animal and Plant Biotechnology
Transgenic animals and animal cell culture; applications of animal biotechnology;
genetically engineering of plants: methodology; examples of genetically modified crops.
Genetically Modified Food and Food Safety
Safety evaluation of genetically modified food; labeling and detection of genetically modified
food; consumer acceptance of genetically modified food; regulations of GM food in different
countries.
Course evaluation will be achieved through
 20% for one midterm exam after 8 weeks from beginning of the semester.
 20% for 10 quizzes (2% for each) this will start at the beginning of the third week
and will continue as one quiz per three lectures
 10 % for one term project or report
 50% for final exam.
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Dr. Kamal E. M. Elkahlout