Module Details

Module Code: BIOT7012
Title: Food & Molecular Biotechnology
Long Title: Food & Molecular Biotechnology
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 4218 - Biotechnology
Module Delivered in: 1 programme(s)
Module Description: This module describes the principles & techniques used in molecular biology and the application of such techniques in modern biotechnology industries.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Define the principals of molecular genetics
LO2 Describe the processes involved in gene expression and regulation
LO3 Explain molecular methods used for generation of recombinant microbes
LO4 Establish the use of recombinant biotechnology in the production of food & health products
LO5 Perform laboratory techniques and data collation
LO6 Interpret scientific data and write scientific reports
Dependencies
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 MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
12750 BIOL6024 Structural Biochemistry
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Gene organisation and expression
Molecular genetics underpinning the flow of information from DNA to protein in bacterial cell. Prokaryotic promotors; Ribosomal binding sites; Initiation and termination of transcription & translation; Operons; Gene induction & Repression
Molecular methods
Molecular methods used in gene cloning: DNA isolation, quantification, qualification, Primer design, PCR, restriction digestion, ligation, transformation & DNA sequencing.
Recombinant biotechnology
Application of genetic engineering to modern biotechnology in the production of food, functional ingredients and pharmaceuticals. The role of modern biotechnology in global food security.
Lab practicals
A range of lab practicals reflecting current molecular and food biotechnology methods used in research and industry.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 35
Timing Week 7 Learning Outcomes 1,2,3
Assessment Description
Material covered in lectures
Assessment Type Short Answer Questions % of Total Mark 35
Timing Week 13 Learning Outcomes 3,4
Assessment Description
Material covered in lectures
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Second Week Learning Outcomes 3,5,6
Assessment Description
On practical experiments
No End of Module Formal Examination
Reassessment Requirement
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.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lab Contact Laboratory based practicals Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Tropp, BE. (2014), Principles of Molecular Biology, Jones & Bartlett Learning, [ISBN: 9781449689179].
  • Khan Firdos Alam. (2016), Biotechnology fundamentals, 2nd. CRC Press, [ISBN: 9781498723435].
Supplementary Book Resources
  • Christopher J Woolverton, Linda Sherwood, Joanne Willey. (2016), Prescott's Microbiology, 10th. McGraw Hill, [ISBN: 9781259281594].
This module does not have any article/paper resources
Other Resources
  • Website, National Centre for Biotechnology Information. https://www.ncbi.nlm.nih.gov/pubmed.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SFSTE_7 Bachelor of Science in Food and Health Science 5 Mandatory