FST 427
Food Biotechnology
2
Course Description
At the end of this course, the students should be able to:
1. develop an understanding of the application of biotechnology in animal, plant and food
production;
2. acquire practical skills in using nucleic acids sequences; and
3. recommend appropriate measures to solve technical problems using microbial strains and
enzymes.
Course Outline
Scope and principles of biotechnology. Bacteria and fungi of biotechnological importance
(cultivation, maintenance and storage), Strain improvement techniques (selection, mutation,
recombination and gene manipulation). Plant and animal cell culture techniques. Enzymes
(sources, production techniques and uses in foods).
500 Level