Course description
This course is designed to provide specialised training in food biotechnology for the introduction and implementation of new biotechnology processes and products in Food industry. Students will be taught for one semester in Coleraine and one semester in Greece. Research students then return to Coleraine to carry out a research project in Semester III.
Duration and Mode of Attendance
Postgraduate Diploma - one academic year
MSc - a further semester
Structure and Content
Taught-Modules
Enterprise in biotechnology - UUC
Recombinant DNA technology or Introduction to Bioinformatics - UUC
Process biotechnology - UUC
Research design and statistics - UUC
Semester II
Food microbiology and preservation - Patras
Food biotechnology - Patras
Food chemistry - Patras
Advanced exercises in food chemistry and biotechnology - Patras
Semester III
Food biotechnology research project - UUC, Greece
Full-time lectures/practicals/tutorials will be scheduled during the University working day.
This course is designed to provide specialised training in food biotechnology for the introduction and implementation of new biotechnology processes and products in industry. You will be taught for one semester in Coleraine and one semester in Greece. You then return to Coleraine to carry out a research project in Semester III.
You undertake eight taught modules with a credit value of 120 points for a Postgraduate Diploma in Food Biotechnology. On satisfactory completion of each of the eight modules, and if a overall mark of 50% marks has been achieved across the eight modules, you can proceed to undertake a research project module with a credit point value of 60 in order to graduate with the degree of Master of Science in Food Biotechnology. The length of the course for PgDip is two semesters and for the MSc one calendar year.
All the modules of study are rated under the Credit Accumulation and transfer Scheme (CATS).
Each taught module contributes 15 points . The food biotechnology research project contributes 60 points. Thus students would accumulate credit points for specific awards as below:
Postgraduate Diploma in Food Biotechnology 120 Points
Master of Science in Food Biotechnology 180 Points
Postgraduate Diploma in Food Biotechnology
Semester I: at the University of Ulster at Coleraine, Northern Ireland
Process biotechnology
The module aims to give an appreciation of bioprocess engineering concepts and their relevance to the food/biotechnology industry. Teaching is primarily through interactive lecture and practical/demonstration sessions. Theory is put into practice during a one-week fermentation practical which is also used to develop technical skills.
Coursework: 30% Exam: 70% Credit points: 15
Recombinant DNA technology
You are introduced to the principles underlying medical and industrial applications of recombinant DNA. Selected examples are used to highlight the techniques in production, diagnosis and research. Emphasis is placed on ethical issues and public perception of the technology as well as the scientific issues. Teaching methods include lectures and seminars.
Coursework: 40% Exam: 60% Credit points: 15
Introduction to Bioinformatics
The module is assessed through sessional examination (50%) and continuous assessment (50%). The examination is designed to test the students understanding of the central themes of Bioinformatics. The continuous assessment will be comprised of formative and summative assessment. Weekly Assignments ( during weeks 1-6) (15%) will examine students understanding of concepts as they are developed, plus their ability to communicate this understanding to their peers. During weeks 7-12 students will work on a mini-project (35%) designed to demonstrate the students understanding of building a search protocol. Emphasis will be on research design, presentation and statistical analysis of the results
Research design and statistics
This module aims to provide a foundation for the execution of good research. Design of experimental investigations and statistical methodology are discussed. The module includes practical computer sessions, critical evaluation of literature and the completion of 3 brief research proposals.
Coursework: 100% Credit points: 15
Enterprise in biotechnology
This module aims to provide students with an insight into the process necessary to bring a biotechnological innovation from research laboratory to the market. It enables students to gain an appreciation of the range and industrial activities of the biotechnology sector at national and international levels.
Coursework: 100% Credit points: 15
Semester II: at the University of Patras, Greece
Food microbiology and preservation
This module informs students of the part played by each of the major groups of micro-organisms in the production and spoilage of foodstuffs. In addition the changes, which occur in foods during spoilage are highlighted as are the risks associated with such changes. You undertake an extensive critical review of food preservation methods currently employed in the industry. Teaching methods include lectures and seminars.
Coursework: 20% Exam: 80% Credit points: 15
Food biotechnology
The content of this module is based around specific examples of new and traditional biotechnology processes in the food industry. These processes are used to illustrate the processes that are used and the impact that the new technologies are having on the food industry. Teaching methods include lectures and seminars. You are provided with the texts of the lectures in English.
Coursework: 20% Exam: 80% Credit points: 15
Food chemistry
This module gives students a thorough knowledge of the important constituents of foods and the critical aspects of their chemistry. In addition the major categories of food stuffs are examined in relation to their overall composition. Students are taught the food legislation currently in place in the EU and its significance for the food industry. Teaching methods include lectures and seminars.
Coursework: 20% Exam: 80% Credit points: 15
Advanced exercises in food chemistry and biotechnology I and II.
This module provides an intensive period of practical work in the laboratory to develop analytical skills. The theoretical basis of each technique used is explained and examined. The module is delivered through direct contact with staff during laboratory sessions, you are also provided with an extensive set of notes detailing the experimental procedures and the theoretical basis for them.
Coursework: 50%, Exam: 50% Credit points: 15
Master of Science in food biotechnology
The course comprises of eight PGDip food biotechnology taught modules plus food biotechnology research project.
The Food Biotechnology Research Project
at University of Ulster at Coleraine, Northern Ireland
or University of Patras, Greece
or University of Ioannina, Greece
