MICR40130 Food Biotechnology

Academic Year 2021/2022

The course will provide an overview of emerging aspects in technological developments and safety in food Biotechnology. It will look towards emerging understanding and research in the food sector. Students will carry out a project in food biotechnology related to the commercialisation of novel concepts in the area using a commercialisation funding directed approach.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should have gained an appreciation of the developments in the food sector and biotechnological approaches employed. The student will be involved in the analysis of emerging technologies in the food sector through a group study which will look at commercialisation of a technological idea. This will aid in the students ability to carry out critical analysis of emerging technology issues, and how they bring their concepts to commercialisation.

Student Effort Hours: 
Student Effort Type Hours
Lectures

10
Specified Learning Activities

14
Autonomous Student Learning

33
Total

57
Approaches to Teaching and Learning:
Students will partake in active learning within the project and lecture components of this module. 
Requirements, Exclusions and Recommendations
Learning Recommendations:

Students taking this module should have a honours BSc or equivalent degree in biological sciences or related discipline.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Attendance: 85% minimum attendance Throughout the Trimester n/a Graded No

5
Assignment: < Description > Unspecified n/a Graded No

95

Carry forward of passed components
No
 
Resit In Terminal Exam
Autumn No
Please see Student Jargon Buster for more information about remediation types and timing. 
Not yet recorded
Name Role
Dr Jennifer Mitchell Lecturer / Co-Lecturer