Module Details

Module Code: BIOL7010
Title: Microbial Biotechnology
Long Title: Microbial Biotechnology
NFQ Level: Intermediate
Valid From: Semester 1 - 2019/20 ( September 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 4218 - Biotechnology
Module Delivered in: 1 programme(s)
Module Description: This module describes the role of microbes in biotechnology, application of microbial enzymes in the food industry, fermentation processes and the use of recombinant DNA technology in the production of food and health products.This module is delivered an accelerated schedule.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the potential of microbial cells in biotechnology.
LO2 Discuss the application of microbial enzymes in the food industry.
LO3 Describe the various types of industrial fermentations.
LO4 Discuss the use of traditional & modern biotechnology in the production of food & health products.
LO5 Perform analytical procedures, collate data, interpret results 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).
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
Microbes in Biotechnology
Bacteria, yeast and mould metabolism, microbial growth and product formation.
Application of microbial enzymes in the food industry
Enzymatic modifications of proteins & starches, immobilized enzymes, enzymes for production of functional foods.
Fermentation Processes
Fermentation systems; bioreactor design and function, Stirred-tank bioreactor, continuous culture and immobilized enzyme systems.
Food Fermentations
Traditional biotechnology: application of bacteria, yeast, moulds in the production of fermented food products, functional foods & alcoholic beverages. Starter cultures, Lactic acid bacteria and probiotics.
Recombinant Biotechnology
Modern biotechnology: The use of recombinant DNA technology in the production of food, functional ingredients & pharmaceuticals. The role of modern biotechnology in global food security.
Patents and Biotechnology
Types of IP rights, legal protection of biotechnological inventions, patents and patent applications.
Lab practicals
A range of lab practicals in the area of traditional and modern microbial biotechnology.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 40
Timing Every Week Learning Outcomes 1,3,4,5
Assessment Description
On practical experiments
Assessment Type Short Answer Questions % of Total Mark 60
Timing Week 6 Learning Outcomes 1,2,3,4
Assessment Description
On material covered in lectures
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 Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact self-directed study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Khan, Firdos Alam. (2016), Biotechnology Fundamentals, 2nd. CRC Press, [ISBN: 9781498723435].
Supplementary Book Resources
  • Ravishankar Rai V.. (2016), Advances in Biotechnology, Wiley Blackwell, [ISBN: 9781118864555].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 6 Mandatory