SB3104: FOOD BIOTECHNOLOGY

Course aim
To develop an understanding of the relevance of biotechnology to the food industry and to
expand practical skills in molecular genetics and food microbiology.

Course content
Techniques in genetic engineering; identifying food genes; improvement of food
microorganisms; bacteriophage resistant starter cultures; bacteriocins; genetically modified
bacteria and yeast starter cultures; transgenic crops and livestock; bioinformatics; molecular
diagnostics; microbial ecology of foods; historical development of biotechnology; food-omics;
industrial microbiology, fermentation technology and bioreactors; batch and continuous cultures;
food enzymes; production of food additives; microbial biomass; biotechnology and ethics.

Objectives
The student will be able to
1. Understand food nature and distinctive features of food industry.
2. Know current applications and foresee future fields of action of Biotechnology in foods.
3. Apply basic knowledge in Microbiology, Biochemistry and Genetic Engineering to
obtain fermented foods, starter cultures, foods based on genetically modified organisms,
enzymes with appropriate characteristics and analytical methods for quality control in the
food industry.

Learning outcomes
After studying this course the student will
 Describe the applications and current situation of Biotechnology in relation to foods, and
will be aware of the advantages and limitations of novel food products obtained through
biotechnological approaches.
 Know the fundamentals of microbial and enzymatic control in foods.
 Know the characteristics of raw material and industrial processes applied to obtain the
most relevant fermented foods.
 Describe the role of enzymes in foods, and the most important enzymatic transformations
in the food industry.
 Be able to choose starter cultures and enzymes for producing foods.
 Deduce the improvement objectives of starter cultures and enzymes to be used in the food
industry.
 Analyze the characteristics of foods made of genetically modified organisms and explain
the most relevant scientific advances in this field.

Detailed course content

 1. Introduction: food biotechnology: definition, history, current situation, social perception.
General aspects of food technology and food industry. Quality attributes in food: sensory,
nutritional and safety properties. Food spoilage: physical, chemical and microbiological
agents. Strategies for the control of spoilage agents. (10 hours)
2. Fermentation in food industry: Starter cultures: classification, applications, market trends,
legal aspects. Fermented products: classification, characteristics, industrial production,
microorganisms involved and targets for starter improvement. Cheese: types,
improvement of starters. Products obtained by alcoholic fermentation: alcoholic drinks.
Production of ingredients and additives. (18 hours)
3. Enzymes in food industry: Enzymes in food science: friend and/or enemy. Properties of
enzymes of special interest for food technologists. Use of enzymes in food processing:
filtration aids, production of sweeteners. Biotechnological modification of enzymes
involved in food processing: general strategies and examples. (6 hours)
4. Genetically Modified Organisms for the production of foods with improved properties:
Biotechnological modification of nutritional value of foods. Fundamentals of food
flavour and its biotechnological modification. Food texture and structure and its
biotechnological modification. Chemical basis of food colour: modification through
biotechnological strategies. Modification of starches for their use in food industry.
Modification of proteins for the food scientist. (6 hours)
5. Other Applications: Applications of biotechnology in quality assurance in the food
industry. Use and exploitation of residues and byproducts. (5 hour)

References
1. Madigan, M.T., Martaneko, J.M. 2012, Brock Biology of Microorganisms, 13th edn,
Pearson Prentice Hall

SB4101: FOOD SAFETY & LEGISLATION

Course aim
To develop and apply knowledge on food safety, quality and regulations in food manufacturing
and service sectors. 

Course content
Introduction to food poisoning, food spoilage microorganism and significance of indicator
microorganism; Hurdle Technology and factors affecting the growth, survival and death of
microorganisms in foods; prevalence and epidemiology of food poisoning;  principles of quality
control and assurance, HACCP (hazard analysis of critical control points) system
implementation; Allergen management; Cook-chill products; Shelf life of food- significance of
chemical, microbiological and sensory attributes;  food insecurity, food laws and food policies-
national and international perspective; national and international food legislation, Food
Standards Code;  food product recall; regulations in organic foods, mandatory fortification of
foods; labeling legislation and requirements.  

Objectives
By the end of this unit, you will be able to:
1. Define the term food safety law and regulation
2. Identify the agencies responsible for food safety law and regulation enforcement
3. Identify the basic steps to ensure food safety at home

Learning Outcomes
At the end of the course students will:
 Be aware how legislation is developed, applied and enforced
 Gain an understanding of the practical implications of food law for their business
 Be able to access current legislative information

Detailed course content

1. Food Inspection: covers the identification and examination of the common foods and food
sources and judgment on their fitness for human consumption.
2. Introduction to Food Law, Food Safety & Risk Assessment; Organs of Government Involved in
Food Safety Regulation and Surveillance
3. Premises Inspection: Inspection of a premises covered by Regulation (EC) no 852/2004
and the Food Hygiene Regulations 2006 (or relevant national regulations).  
4. Food Legislation: The main food hygiene legislation, including sources of law, the
interpretation and application of food safety legislation, evidence gathering and legal
procedure as they relate to contravention of food law.
5. Hygienic Management: Systems used to control food hazards, including cleaning, pest
control, recall procedures, risk assessment systems and quality assurance.
6. Food Standards: cover Legislation relating to composition and labelling, chemical
safety, marketing standards, allergens and additives legislation. Food adulteration and
authenticity, the role of the Public analyst and the limits of common techniques will also
be considered.
7. Food Technology: Application of the principles of food preservation and manufacture,
to include their importance in food safety and hygiene.
8. General Food Law:  The origin, purpose and nature of food law. General food safety
requirements; offences, due diligence, traceability and product recall; Consumer
protection obligations, including product safety and liability; Trademarks, patents and
intellectual property.
9. Chemical Safety: Chemical food safety; additives, processing aids; Contaminants and
residues; Food contact materials.
 10. Biological Safety:  Food hygiene controls; Irradiation; Standards for Particular Products;
Compositional standards; Fortification - addition of vitamins and minerals and other
substances to food; Food supplements; Food for specific groups; Organic, novel and
GM foods
11. Weights and Measures; Quality control, the ‘average system’ and quantity marking
12. Enforcement; Business Responsibilities and Procedure; Withdrawal and recall;
Enforcement and prosecutions

References
1. Cox, B and Bauler, M., Cook Chill for food service and manufacturing: guidelines for
safe production, storage and distribution, Current Edition, AIFST Inc, Alexandria, NSW
2. Codex Alimentarius Food Hygiene 4th Edition(2009). NAFDAC PrePackaged Food
(labelling)
3. FAO/WHO (2003). Assuring Food Safety and Quality: Guidelines for Strengthening
National Food Control Systems6-9
4. Ifenkwe G.E. (2012). Food safety regulations: reducing the risk of foodborne diseases in
rural communities of Abia state, Nigeria. Agricultural Science Research Journals Vol. 2(7),
pp. 384-389, July 2012 Available online at http://www.resjournals.com/ARJ
5. Regulations (2005). National Policy on Food Safety and its Implementation
6. Strategy (2014). United Nations Organisation for Education, Science and Culture