In classroom sessions, students will study the theory and applications of biotechnology techniques as they relate to the food industry. The lecture portion of this course is divided into four modules of study:
1. Background: Gene expression and regulation
2. Food additive/food processing agent production and purification (recombinant proteins)
3. Food/Beverage production (genetically modified plants and animals, wine/beer)
4. Food safety testing and quality monitoring using biotechnology
In the laboratory, students will apply this theory and perform practical applications including recombinant protein production and purification, a GM food diagnostic assay using PCR, food allergen testing using ELISA, fish identification using DNA barcoding, and protein quantification using the Bradford assay.