Aims and Fit of Module

This module will examine the ways in which microbes and other organisms are exploited for commercial processes that generally operate on a large scale. It describes strain recovery and improvement to large-scale cultivation as well as identifying the problems and solutions inherent in scale-up from laboratory to commercial fermentations. An overview on the biotechnological applications of the microbes in the production of fermented foods and beverages, antibiotics, biofuels, single cell proteins and biopolymers will be provided. Aspects of aquatic biotechnology, artificial intelligence (AI) in biotechnology and neurotechnologies will also be covered.

Learning outcomes

A. Acquire knowledge and understanding of the basics of biotechnology and the stages required for the commercial production of microbial products.

B. Understand specific commercial processes through studies such as antibiotic production and the large-scale manufacture of fermented products.

C. Identify the problems with the isolation, strain improvement, and growth of microorganisms on a large scale and understand the applications of microbial proteins and biopolymers.

D. Evaluate the practical applications of genetic engineering in biotechnology and critically assess the accompanying ethical considerations.

E. Acquire knowledge of the applications of AI in biotechnology and aspects of neurotechnologies.

F. Learn how these principles were developed and applied in the areas of biology, and effectively communicate an evaluation of the relevant methods and approaches through scientific presentation.

Method of teaching and learning

Course content will be delivered primarily through standard lectures. Handouts of the lectures and research/review articles related to the lectures will be made available to students on the Virtual Learning Environment (VLE). Animations and/or videos will be shown for some specific processes. Seminars will assess students presentation skills. In addition, students will have opportunities to self-assess their understanding of the course.