FST 7205
ADVANCED FOOD BIOTECHNOLOGY
Course instructors
Dr. Dorothy Nakimbugwe
[BSc. Food Sc & Tech; M.S. Food Sc.; PhD. Bio-Science Engineering]
Course Assistant: Mr. Dennis Male
Course Technician: Mrs. E. N. Manda
Course type:
Elective course for MSc. Food Science & Technology
1. COURSE STRUCTURE
Course credits (CU):
3 CU i.e. 3 contact hours per week per semester
Course duration: 15 weeks (45 h) – 30 lecture hours; 30 practical hours
2. Course description
Definition of biotechnology, constraints, reasons for the study of biotechnology, industry utilization and biotechnological products
for food industry. The use of living organisms or biochemicals to carry out defined chemical processes for food industry
application, including citric acid and cloned chymosin production. Reaction rates, enzyme kinetics, immobilized enzymes, single
cell culture techniques. The goal of this course is to give students an understanding of new advances in food biotechnology.
3.
COURSE OBJECTIVES
General objective
The general objective of this course is to give students an understanding of new advances in food biotechnology.
Specific objectives
i) Develop students’ knowledge, understanding and skills in food biotechnology at an advanced level
ii) Enhance students’ ability to identify current and future research directions in food biotechnology.
iii)
Enhanced students’ ability to work in a team.
iv)
Enhance students’ oral and written communication skills.
4.
RECOMMENEDED REFERENCES
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14.
Journal of Biotechnology (http://www.ejbiotechnology.info/)
Basin biotechnology 2nd edition by Colin Rutledge & Bjorn Kristiansen
Biotechnologies in developing countries, present and future, volume I by Albert Sasson
Biotechnology 3rd edition by John E. Smith
Enzymes in biomass conversion by Gray F.Leathal &Michael E. Himmei
Enzymes in Food Processing. Tucker G. A. and Woods L. F J. 1995. Second edition. Chapman and Hall New York
Fermented Beverage production A.G.H. Cea and J.R. Piggot (editors) 1995
Food Microbiology Frazier, W.C., and D.C. westhoff.1978., 3rd and 4th edition McGraw-Hill, Inc., New York
Topics in enzymes and fermentation by Allan Wisema PhD 5th Edition
Microbiology and Biochemistry of cheese and fermented milk. B.A Law (editor) 1997
Food science. Potter N. Norman and Hotchkiss H. Joseph (1995) 5th edition. Chapman and Hall New York.
Practical Food Microbiology & Technology by George J. Mountney and Wilbur A. Gould 3 rd Edition
Food Microbiology-Advances and Prospects Roberts, Skinner, Academic Press
Practical Food Microbiology and Technology. George J. Mountney and Wilbur A. Gould 3 RD edition
5.
COURSE CONTENT, METHODS OF INSTRUCTION, TOOLS AND EQUIPMENT
TOPIC
CONTENT
METHOD OF INSTRUCTION/
Time allocation
TOOLS/ Equipment needed
Introduction
An overview of
available
biotechnologies and
their applications
Importance
of
biotechnology
to
developing nations
Use
of
microorganisms and/or
enzymes
in
industrial processes
-Student
background
and
expectations
-Course background and rationale
-Introduction and definitions
-Review of the history and evolution
of biotechnology
-Past, present and future of
biotechnology
Recognising biotechnology at work
– students examine, identify and
report
on
biotechnological
processes in the DFST pilot
processing plant and else where
-Bio processing technology
-Monoclonal antibodies
-Cell culture
-Recombinant DNA technology
-Cloning
-Protein engineering
-Bio-sensors
-Nono bio-technology
-Micro arrays
-Biotechnology applications from
farm to fork”
-Applications in crop production
-Breeding for herbicide, pests,
disease and stress resistance
-Altered composition to enhance
processing and nutrition value
-Future transgenic crops
Applications of biotechnology to
-Use of enzymes in milk and cheese
processing
Chymosin A and B from GM
organisms
-Use of enzymes in the meat
industry
-Use of enzymes in the baking
industry
-Use of enzymes in production of
beverages and fruit juices
-Use of enzymes in the starch and
sugar industries
-Use of enzymes in the processing
of fats and oils
-Use of enzymes as diagnostic tools
-Enzyme immobilization
-Reasons for immobilizing enzymes
-Approaches
to
immobilizing
enzymes
Use of enzymes in banana juice
extraction and production of a
cereal-based -alcoholic beverage
-Interactive lectures
-Buzz group discussions
(2 hr)
-LCD
projector/White
boards/flip charts
Pilot plant practical
(3 hrs)
-Instructional handout
-Gumboots and lab. Coats
-Pilot plant
-Interactive lectures
-Individual reading assignment
(2hr)
-Interactive lectures
-Individual reading assignment
-Guest lecturer
(4 hr)
-Handouts
Computer
Beamer
Whiteboard/marker
Visit to a modern biotechnology
facility
(3 hrs)
-Interactive lectures
-Buss group discussions
-Industry guest lecturers
(6 hr)
Transport
Pilot plant Practical
(3 hrs)
-Gumboots and lab. Coats
-Pilot plant
-Raw materials
-Enzymes
-Handouts
-Computer
-Beamer
-Whiteboard/marker
Mid term exam
Advances in food
biotechnology
Biotechnologybased
analytical
methods
-Issues of relevance to developing
nations
-Social economic and cultural
factors
-Infrastructural and logistical factors
-Nutrition and food safety
-Intellectual property rights
-Impact of biotechnology to food
security in developing nations
-Modern food biotechnology and
food safety
-International guidelines to ensure
safety of biotechnology
-Approaches to safety evaluation of
GM foods
-Substantial equivalent approach
-Use of profiling technique
-Recourse to precautionary principle
Extraction,
purification
and
spectrophotometric quantification of
DNA
-Interactive lectures
-Individual reading assignment
Guest lecturers
(4 hr)
-Reference reading materials
-Handouts
Computer
Beamer
Whiteboard/marker
-Interactive lectures
-Individual reading assignment
(4 hr)
-Reference reading materials
-Handouts
-Computer
-Beamer
-Whiteboard/marker
Practical (3 hrs)
Use of Agarose gel electrophoresis
Practical (6 hrs)
Principles and application of the
polymerase chain reaction
-Interactive lectures
-Individual reading
(4hrs)
Use
of the polymerase chain
reaction for GMO detection in foods
Practical (6 hrs)
Principles and applications ELISA
techniques to in the food industry
-Interactive lectures
-Individual reading
(4hrs)
Use of ELISA technique GMO
detection in foods
Practical (6 hrs)
-Laboratory chemicals and
reagents
-Apparatus and Instruments
-Chemistry lab
-Laboratory chemicals and
reagents
-Apparatus and Instruments
-Chemistry lab
-Reference reading materials
-Handouts
-Computer
-Beamer
-Whiteboard/marker
-Laboratory chemicals and
reagents
-Apparatus and Instruments
-Chemistry lab
-Reference reading materials
-Handouts
-Computer
-Beamer
-Whiteboard/marker
-Laboratory chemicals and
reagents
-Apparatus and Instruments
-Chemistry lab
Final exam
6.
SUMMARY OF T IME (as contact hours) NEEDED
 Lecture hours
30 hr
 Practicals
30 hr
7.
OVERALL COURSE EVALUATION
 Practicals (attendance and reports)
 Mid semester Course test
20%
20%

END
Final exam
60%