Food and Beverage Biotechnology

This course explores the application of biotechnology in the development and processing of food and beverages. The course covers topics such as genetically modified organisms (GMOs), fermentation technology, enzyme applications, food safety, and the role of biotechnology in improving food quality and nutritional value. Students will examine the ethical, environmental, and health-related implications of biotechnology in the food industry, as well as innovations in sustainable food production. The course emphasizes the science behind biotechnology and its growing importance in the modern food and beverage industries.

Upon successful completion of this course, students will be able to:

• Understanding Biotechnology in Food Production: Students will gain a comprehensive understanding of how biotechnology is applied to food and beverage production, including the development of GMOs, fermentation processes, and enzyme applications.
• Exploring the Benefits and Risks of Biotechnology: Learn about the potential benefits of biotechnology, such as improving food quality, nutritional content, and shelf life, while also examining the ethical, environmental, and health-related concerns associated with these technologies.
• Analyzing Biotechnological Processes in Food Safety: Gain insights into how biotechnology enhances food safety through innovations in pathogen detection, preservation techniques, and sustainable food production methods.
• Evaluating the Impact of Biotechnology on the Food Industry: Develop the ability to critically assess the impact of biotechnology on the food and beverage industries, including regulatory frameworks, consumer acceptance, and future trends in food technology.

These outcomes aim to prepare students for careers in food science, biotechnology, and the food and beverage industries, equipping them with the knowledge and skills to understand and contribute to the evolving field of food biotechnology.