Undergraduate Course: Plant Biotechnology/Food-borne Pathogens (BITE10009)
Course Outline
| School |
School of Biological Sciences |
College |
College of Science and Engineering |
| Course type |
Standard |
Availability |
Available to all students |
| Credit level (Normal year taken) |
SCQF Level 10 (Year 4 Undergraduate) |
Credits |
10 |
| Home subject area |
Biotechnology |
Other subject area |
None |
| Course website |
None
|
Taught in Gaelic? |
No |
| Course description |
The domestication of plants has been the basis for civilization and the traditional techniques of agriculture and plant breeding have been used to provide food and raw material for fibre and fuel. Technological advances over the last 25 years have dramatically expanded our ability to exploit plants. It is now possible to generate transgenic crop plants, which have the potential to provide more, better quality food in a sustainable way. Plants are now also used for the production of complex natural compounds and the production of high-value pharmaceutical proteins. However, GM plants are controversial. In this elective, we will cover the fundamentals of plant biotechnology, introduce current applications in case studies and outline future applications. Food microbiology has become much more prominent in recent years due to a number of factors. These include the emergence of food-borne pathogens like Escherichia coli 0157, public concern over the safety of food and the rising incidence of food poisoning cases. Food microbiologists are involved in many areas of the food industry: quality control of food production, rapid detection of food poisoning bacteria, food preservation and risk assessment etc. There is also a need for research scientists to improve our knowledge of the physiology, genetics and genomics of food poisoning organisms and the epidemiology of food-borne disease. Development of new technologies requires scientific understanding at a fundamental level. This elective focuses on the genomics and physiology of selected food poisoning bacteria chosen from Campylobacter jejuni, Salmonella typhimurium, Vibrio spp. Clostridium spp. and Bacillus cereus. In addition rapid detection methods for bacteria and stress responses of microbes (e.g. starvation and acid shock) are also covered. |
Entry Requirements
| Pre-requisites |
|
Co-requisites |
|
| Prohibited Combinations |
|
Other requirements |
None
|
| Additional Costs |
Notepads |
Information for Visiting Students
| Pre-requisites |
None |
| Displayed in Visiting Students Prospectus? |
Yes |
Course Delivery Information
|
| Delivery period: 2010/11 Semester 2, Available to all students (SV1)
|
WebCT enabled: Yes |
Quota: None |
| Location |
Activity |
Description |
Weeks |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
| King's Buildings | Lecture | Food-borne Pathogens | 1-5 | | | | 09:00 - 12:00 | | | King's Buildings | Lecture | Plant Biotechnology | 1-5 | | | | | 09:00 - 12:00 |
| First Class |
Week 1, Thursday, 09:00 - 12:00, Zone: King's Buildings. Swann 7.14 |
| Additional information |
Food Pathogens component starts on Thursday 13th January at 9 a.m. in Swann 7.14.
Plant Biotechnology component starts on Friday 14th January at 9 a.m. in Rutherford LT2 (G26) |
| No Exam Information |
Summary of Intended Learning Outcomes
| Increased understanding of Biological processes. Detailed learning outcomes will be provided later. |
Assessment Information
| Essay 5 points / Essay 5 points |
Special Arrangements
| None |
Additional Information
| Academic description |
Not entered |
| Syllabus |
Not entered |
| Transferable skills |
Not entered |
| Reading list |
Not entered |
| Study Abroad |
Not entered |
| Study Pattern |
Not entered |
| Keywords |
Not entered |
Contacts
| Course organiser |
Dr Bruce Ward
Tel: (0131 6)50 5370
Email: Bruce.Ward@ed.ac.uk |
Course secretary |
Ms Lesley Cochrane
Tel: (0131 6)50 8638
Email: Lesley.Cochrane@ed.ac.uk |
|
copyright 2011 The University of Edinburgh -
13 January 2011 5:38 am
|
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