208-247 Biotechnology for Land and Food

202-103 Biology for Land and Food Resources or 650-141 Biology of Cells and Organisms

By the end of the subject students should have

• Acquired knowledge of the basic principles of genetics, molecular biology and genome science that underpin the new developments in biotechnology.

• Developed an understanding of local and global issues in biotechnology in relation to environmental health and sustainable crop and animal production.

• Understanding of processes involved in commercialization of biotechnology related products and services.

• Gained ability to synthesize, interpret and discuss current scientific literature.

This subject will introduce students to scientific concepts and knowledge underpinning biotechnology and will enable acquisition of knowledge and skills relevant to practice of biotechnology in food, cropping, dairy and horticulture industries. The subject will also include discussion of contemporary social and economic issues arising due to adoption of biotechnology. Topics to be covered include introduction to biotechnology and underpinning methodologies; applications of biotechnology in diagnostics, transgenic microbes, plants and animals; crop protection; nutritional value enhancement of food products; diagnostic technologies; microbial biotechnology; environmental impact analyses; animal biotechnology; stem cells and reproductive technologies; intellectual property protection and management; social issues and public perceptions of biotechnology; commercialization of research; regulatory issues; international trade and related economic issues.

Two hour end-of-semester written examination (50%); one-hour mid semester test (25%); Exercises and practical work submitted during the term equivalent to 3000 words (25%).