Course Learning Outcomes
Students will be able to
- use the biological systems employed in biotechnology and those specifically used in food-related applications
- identify some of the important factors that effect the yield and economy of the process
- suggest ways by which one can possibly enhance fermentation processes by strain improvement techniques
- explain the difference between genetic engineering and natural and induced random mutagenesis techniques
- explain the meaning and applications of genomics, proteomics and metabolomics
- explain what gene cloning means and for what purpose it is used for enhancing industrial production processes
- able more conscious about the ethical issues concerning genetically modified foods and related debates and concerns and will be able to explain what a genetically modified organism is
- use some of the modern biotechnology tools employed for the manipulation and improvement of food components.