Course: AFS 312 FOOD BIOTECHNOLOGY(2 Credits /Compulsory).

Course Duration: 15h Teaching and 45h Practical.

Lecturer:

BALOGUN, MUTIAT ADEBANKE

B.Sc Microbiology. (ILORIN), M.Sc. Microbiology (ABU), PGDE. (NTI), Certificate in
Computer Methodology (Fedpoffa), MNIFST; MNISEB.

E-mail

balogun.ma@unilorin.edu.ng
bmutiatadebanke@yahoo.com
DEPARTMENT OF HOME ECONOMICS AND FOOD SCIENCE,
FACULTY OF AGRICULTURE,
UNIVERSITY OF ILORIN, ILORIN,
NIGERIA.

Office Location: Room 8A, Department of Home Economics and Food Science Complex.
Consultation Hours: 11:00 am- 1:30pm Mondays & Wednesdays.
Course Content:
Application of biotechnology in food production. Genetic modification of microorganisms. Plant
and animal cells. Gene mapping. Gene transfer. Recombinant DNA techniques, Protoplasm
fusion e.t.c. Application of biotechnology to indigenous food production / fermentation
processes. Current status and future prospects. 30h(T) 45h(P) C

Course Description:
This course will introduce the students to the concept of biotechnology and later to its
application in food production. Components of the plant and animal cells will be described. The
course will consider how microorganisms can be modified genetically. It will spell out how
genes can be mapped and transferred. Recombinant DNA techniques and protoplasm fusion will
also be discussed comprehensively. Furthermore, the application of biotechnology to indigenous
food production and fermentation processes will be looked at. The current status and future
prospects of food biotechnology especially as it affects our indigenous foods will also be
discussed. Students will be exposed to practicals relevant to the application of biotechnology to
indigenous food production and fermentation processes.
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Course Justification: The role of biotechnology in food production cannot be overemphasized. Food production and fermentation processes can be made to produce better quality
products within short periods with the application of the knowledge of biotechnology.
Biotechnology in food processing targets the selection and improvement of microorganisms with
the objective of improving process control, yields and efficiency as well as the quality, safety
and consistency of bioprocessed products. The course will expose students to the use of
microorganisms (as starters) in food production and fermentation processes.

Course Objectives:
The main objective of the course is to equip students with enhanced knowledge, skills and
practical abilities in Food biotechnology. At the end of the course, the students would have been
able to;
-

Explain the concept of biotechnology

Describe how microorganisms can be genetically modified

Apply biotechnological techniques in food production and fermentation processes, and

Analyze the current status and future prospects of food biotechnology

Course Requirements:
This course consists of two hours of lectures and three hours of practical. This is a core course in
the Food Science programme without which a student cannot be thorough bred professional.
Students are expected to participate in all the course activities. Students must have had 75%
attendance in class activities before being qualified to write the final semester examinations.
Thirteen practicals will be conducted for the cousre

Methods of grading:
No

Item

Score %

1.

Practical

10

2.

Class assignments and seminar

10

3.

Class Test

10

4.

Comprehensive final examination

70

Total

100

Course Delivery Strategies:

The course methodology will be a mix of lectures, group work, seminars and web-interaction.
Students will be involved in the learning process by sharing some of their experiences and
delivering of papers. A discussion list group will be created to enhance web interaction of the
course and all students are to have a yahoo e-mail address.

Practical Schedule:

Introduction to Food microbiology laboratory

Examination of various plant and animal cells using different types of microscope

Application of biotechnology to indigenous food production (yoghurt production)

Production of cheese

Production of food indigenous condiments (Iru, ugba and ogiri)

Production of food indigenous condiments (daddawa and okpeye)

Gari production

Fufu production

Production of ogi

Production of burukutu and pito (using sorghum)

Production of burukutu and pito (using millet)

Wine production (using different fruits)

Wine production (using different fruits contd)

Revision

LECTURES
Week 1: Introduction to Food Biotechnology
Objective: To explain the concept of biotechnology
Description:
The first hour will be devoted to the review of the aims and objectives of the course, an overview
of the course will also be spelt out to the students.
In the second hour, students will be introduced to what biotechnology is; its scope and major
types, which are the traditional and modern biotechnology. Differences between the two types of
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biotechnology will also be highlighted. Examples of foods produced from biotechnology will be
mentioned.
Study Questions:
1.

Define biotechnology.

2.

Mention the major types of biotechnology.

3.

Differentiate between traditional and modern biotechnology.

4.

What is the importance of biotechnology in food production?

5.

List six indigenous foods produced from fermentation processes.

Reading List:
*Encarta (2006). Biotechnology, Raymond.W.A., Microsoft Corporation, 2005. CD
*Frazier, W.C. and Westhoff, D.C. (1998). Food Microbiology. 4th Edition. Tata McGraw- Hill,
Delhi p. 382. ISBN 0-07-021921-4 PL
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N. and Nester, M.T. (2004)
Microbiology, A human perspective. 4th edition. Mc Graw-Hill Company New York. pp
219. ISBN 0-07-2473827 PL

Week 2: Plant and animal cells

Objective: To explain the structure and constituents of the plant and animal cells
Description:
A review of the structure and constituents of plant cells will be explained to the students. The
functions of the various organelles like mitochondrion, nucleus, and endoplasmic reticulum e.t.c
will be highlighted in the first hour.
The second hour will be used to explain the structure, constituents and functions of the various
organelles of animal cells. The differences between the plant and animal cells will also be
highlighted. Emphasis will be laid on where the nucleus that houses the DNA is located.

Study questions:
1.

In a tabular form, illustrate the differences between the cells of plants and animals.

2.

List four organelles that can be found in the animal cell.

3.

What is the function of the nucleus of the plant cell?

4.

Mention five organelles in the plant cell.

5.

Where is the DNA located?

Reading List:
*Asiedu, J.J (1989). Processing Tropical Crops: A Technological approach. 1st ed. Macmillan
publishers, London. pp3-10 L
*Davison, M.P. (2001), Microbiology, Fundamental and Frontiers. ASM Press, Washingon D.C.,
pp 40. L
*Frazier, W.C. and Westhoff, D.C. (1998) Food Microbiology 4th edition. Tata McGraw-Hill,
Delhi pp. 30 50 ISBN 0 07-021921-4 PL

Week 3: Application of Biotechnology in Food Production

Objective: To discuss application of biotechnology in food production
Description:
Application of biotechnology that will be discussed here include: -Genetic engineering, which alters the genetic information of an organism, will be treated in the
first hour
-Nucleic acid hybridization, which detects nucleotide sequences, will be treated in the second
hour. The relevance of the two applications in food production will also be highlighted.
Study questions:
1.

Define genetic engineering

2.

What are the uses of genetically engineered bacteria?

3.

What is nucleic acid hybridization?

4.

Mention any organism that can be used as a cloning vector.

5.

State the importance of genetic engineering in food production.

Assignment: Biotechnology is a blessing to the world, discuss.

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Reading List:
*Adams, M.R. and Moss, M.O. (1999). Food Microbiology. The Royal Society of chemistry,
Cambridge. pp 80 100 L
*Brock, T.D. and Madigan, M.T. (1997). The Biology of Microorganisms. 7th ed., Prentice Hall
Intl, London. pp30-35. PL
*Nester, E.W.; Anderson, D.G., Roberts Jr, C.E., Pearsall, N.N. and Nester M.T. (2004).
Microbiology, A human perspective. 4th edition. McGraw Hill Company, New York.
pp 220 226 ISBN 0 07-247382-7 PL
Week 4: Application of Biotechnology in Food Production (Continued)
Objective: To describe how biotechnology can be applied in food production.
Description:
In the first period, the application of DNA sequencing which determines the nucleotide sequence
of DNA will be described and its relevance in food production enumerated.
The last application, polymerase chain reaction (PCR) which amplifies specific regions of DNA
will be discussed in the second period. Its relevance in food production will also be emphasized.
Study questions:
1.

Explain how polymerase chain reaction eventually generates a much longer piece of
DNA.

2.

What are the uses of the nucleotide sequence of a gene?

3.

How does the application of PCR overlap with cloning?

4.

How does the application of PCR overlap with DNA hybridization?

5.

What is the importance of DNA sequencing in food production?

Reading List:
*Adams, M.R. and Moss, M.O. (1999). Food Microbiology. The Royal Society of chemistry,
Cambridge. pp 80 100 L
*Brock, T.D. and Madigan, M.T. (1997). The Biology of Microorganisms. 7th ed., Prentice Hall
Intl, London. pp30-35. PL
*Nester, E.W., Anderson, D.G., Roberts Jr, C.E., Pearsall, N.N. and Nester, M.T. (2004).

Microbiology, A human perspective. 4th edition. McGraw-Hill Company, New York. pp

229

ISBN 0-07-247382-7 PL

Week 5: Genetic modification of microorganisms

Objective: To explain how microorganisms can be genetically modified.
Description:
This topic will discuss how microorganism can be modified genetically. The importance of
restriction enzymes and DNA ligase will be highlighted in the first period. Techniques of genetic
modification to be discussed in the second hour are: -Obtaining/ isolating DNA from one organism,
-Using restriction enzymes to cut the DNA into fragments,
-Joining a cloning vector with DNA ligase,
-Incorporation into a host,
-Detection and purification of the desired clone,
-Production of large numbers of cells / making a gene product.
Study Questions:
1.

What are genes?

2.

How can microorganisms be modified genetically?

3.

Highlight the steps involved in gene cloning.

4.

What is gene cloning?

5.

Explain the importance of gene cloning in food production.

Reading List:
*Brock, T.D. and Madigan, M.T. (1997). The Biology of Microorganisms. 7th ed., Prentice
Hall Intl, London. pp30-35. PL
*Nester, E.W, Anderson, D.G., Roberts Jr, C.E., Pearsall, N.N. and Nester, M.T. (2004).
Microbiology, A human perspective. 4th edition. McGraw-Hill Company, New York. pp.
220 229 ISBN 0-07-247382-7 PL
*Tortora, G. J, Funke, B. R. and Case, C. L.(2007). Microbiology, an Introduction. Pearson
Education Inc, San Francisco. pp 214-217 ISBN 0-321-39602-2 L
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Week 6: DNA replication

Objective: 1. To describe the characteristics of DNA and RNA
2. To explain how DNA replicates
Description:
The characteristics of DNA and RNA will be discussed. Mention will also be made of the
differences between them and the functions of the three types of RNA during the first period.
The second period will be devoted to the discussion on DNA replication.
Study questions:
1.

1 Explain what the term semi-conservative means with respect to DNA replication.

2.

What is the function of primase in DNA replication?

3.

Why is this enzyme necessary?

4.

Mention the three types of RNA.

5.

Highlight the differences between DNA and RNA.

Reading List:
*Adams, M.R. and Moss, M.O (1999). Food Microbiology. The Royal society of Chemistry,
Cambridge. pp 80 105 L
*Frazier, W.C. and Westhoof, D.C. (1998) Food microbiology 4th edition. Tata McGraw-Hill,
Delhi. pp 382-399 ISBN 0-07-021921-4 PL
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsal, N.N. and Nester, M.T. (2004).
Microbiology, A human perspective. 4th edition. McGraw-Hill company, New York. pp
170 175. ISBN 0-07-247382-7 PL
Week 7: Gene Expression
Objective: To describe how genes can be expressed
Description:
Gene expression involves two interrelated processes, transcription and translation. In the first
period, transcription, which is the process of synthesising RNA from a DNA template, will be
described. The processes involved in transcription like initiation, elongation and termination will
be highlighted.
8

The second period will be devoted to the discussion on translation, which is the process of
decoding the information carried on the mRNA to synthesise the specific protein
Study questions:
1. Define transcription
2. Explain the transcription process in protein synthesis
3. Mention the steps in involved in transcription
4. What is translation?
5. Why is translation process necessary in gene expression?
Assignment:
Compare the food value of legumes and root crops.
Reading List:
*Frazier, W.C. and Westhoof, D.C. (1998) Food microbiology 4th edition. Tata McGrawHill, Delhi. pp 123-134 ISBN 0-07-021921-4 PL
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N. and nester, M.J. (2004)
Microbiology, A human perspective. 4th edition. McGraw-Hill Company, New York.
pp 170 175. ISBN 0-07-247382-7 PL
*Tortora, G. J, Funke, B. R. and Case, C. L.(2007). Microbiology, an introduction. Pearson
Education Inc, San Francisco. pp 201-210 ISBN 0-321-39602-2 L
Week 8: Gene mapping and gene transfer
Objective: To describe the mechanism of gene mapping and transfer
Description:
This topic will teach students on how to map and transfer genes in the first period. Types of gene
transfer will also be highlighted. Mechanisms of gene transfer to be discussed are DNA-mediated
transformation (in which DNA is transferred as naked DNA), transduction (in which bacterial
DNA is transferred by a bacterial virus) and conjugation (in which DNA is transferred from one
bacterium to another when the cells are in contact with one another) in the second period.

Study questions:
1.

What is gene mapping?

2.

Give an example of gene transfer that involves homologous recombination.

3.

Describe an example of gene transfer that involves non-homologous recombination.

4.

List the mechanisms involved in gene transfer.

5.

Define transduction.

Assignment:
Describe the components of DNA and explain its functional relationship to RNA and protein.
Reading list:
*Adams, M.R. and Moss, M.O. (1999) Food Microbiology. The Royal Society of Chemistry,
Cambridge. P80 108. L
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N. and nester, M.J. (2004)
Microbiology, A human perspective. 4th edition. McGraw-Hill Company, New York.
pp 207 213. ISBN 0-07-247382-7 PL
*Tortora, G. J, Funke, B. R. and Case, C. L.(2007). Microbiology, an introduction. Pearson
Education Inc, San Francisco. pp 214-217 ISBN 0-321-39602-2 L
Week 9: Gene transfer (Continued) and Protoplast fusion
Objectives: 1. To explain barriers to gene transfer
2. To explain protoplasm fusion and its importance
Description:
Barriers to gene transfer like restriction of DNA and modification enzymes will be discussed.
Mention will also be made on the importance of gene transfer to bacteria. The above will be
taken in the first period.
The second period will be devoted to explaining what a protoplast is and how two protoplasts
can fuse to become one. The importance of protoplasm fusion will also be mentioned.
Study questions:
1.

List two barriers to gene transfer.

2.

State the importance of gene transfer to bacteria.

10

3.

How do bacteria prevent destruction of their own DNA by the restriction enzyme they
produce?

4.

What is a protoplast?

5.

State the importance of protoplasm fusion in biotechnology.

Reading list:
*Brock, T.D. and Madigan, M.T. (1997). The Biology of Microorganisms. 7th ed., Prentice
Hall Intl, London. pp30-35. PL
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N. and Nester, M.T. (2004).
Microbiology, A human Perspective. 4th edition. McGraw-Hill Company, New York.
pp 214 215 ISBN 0-07-247382-7 PL
*Singleton, P. (1999). Bacteria in Biology, Biotechnology and medicine. John Wiley and
Sons, New York p. 250-267 L
Week 10: Recombinant DNA techniques
Objective: To define and describe recombinant DNA techniques
Description:
Students will be exposed to recombinant DNA techniques used in genetic engineering and
nucleic acid hybridization in the first period, while DNA sequencing and Polymerase Chain
Reaction (PCR) will be discussed in the second period. Mention will also be made on the
different enzymes and vectors used.
Study Questions:
1.

Describe three general uses of genetically engineered bacteria.

2.

What is gene therapy?

3.

Explain some potential issues regarding gene therapy.

4.

List four uses of genetically engineered plants.

5.

What is the function of a vector?

11

Reading List:
*Adams, M.R., and Moss, M.O. (1999). Food Micorbiology. The Royal Society of
Chemistry, Cambridge. P. 200 L
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N. and Nester, M.T. (2004) .
Microbiology, A human Perspective. 4th edition. McGraw-Hill Company, New York.
P. 230 241 ISBN 0-07-247382-7 PL
*Tortora, G. J, Funke, B. R. and Case, C. L.(2007). Microbiology, an introduction. Pearson
Education Inc, San Francisco. pp 214-217 ISBN 0-321-39602-2 L
Week 11: Application of Biotechnology to Indigenous Food Production/ Fermentation
Process
Objective: To apply biotechnology in the production of indigenous foods and fermentation
processes
Description:
The application of biotechnology in the production of some indigenous foods like ogi and gari
will be discussed in the first period while that for fufu and youghurt will be described in the
second period. Emphasis will also be made on the importance of biotechnology in the production
of these foods.
Study questions:
1.

List some microorganisms of importance in biotechnology

2.

Mention three food items that can be produced by fermenting cassava.

3.

Describe the production of any cereal fermented food in your locality.

4.

Of what importance is biotechnology in the production of foods?

12

Reading List:
*Adams, M.R. and Moss, M.O. (1999) Food Microbiology. The Royal Society of Chemistry,
Cambridge. P. 202 L
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N/ and Nester. M.T. (2004)
Microbiology, A Human Perspective. 4th edition. McGraw-Hill Company, New York
p. 61 ISBN 0-07-247382-7 PL
*Singleton, p (1999). Bacteria in Biology, Biotechnology and medicine. John Wiley and
Sons, New York. P. 202 L
Week 12: Application of Biotechnology to Indigenous Food Production/ Fermentation
`

Process (Continued)

Objective: To apply biotechnology in the production of indigenous foods and fermentation

Processes
Description:
The production of alcoholic beverages like burukutu and pito using the application of
biotechnology will be discussed in the first period while that of food condiments like iru, okpeye,
ugba e.t.c. will be described in the second period. Mention will also be made of the importance
of biotechnology in the production of these foods.
Study questions:
1. Mention any food condiment produced in your locality.
2. Describe the production of any alcoholic beverage in your locality.
3. List three alcoholic beverages consumed in your country.
4. What is the difference in the production of pito and burukutu.
5. Mention three organisms involved in the production of okpeye.
Assignment:
Discuss the production of any indigenous food in your locality applying the knowledge of
biotechnology

13

Reading List:
*Achi, O.K. (2005). Traditional fermented protein condiments in Nigeria. African Journal of
Biotechnology. Vol. 4 (13), pp 1612 1621 ISBN 1684 5315 I
*Omafuvbe, B.O., Falade, O.S., Osuntogun, B.A. and Adewusi, S.R.A. (2004). Chemical
and Biochemical changes in African Locust bean and melon seeds during fernentation
to condiments. Pakistan Journal of Nutrition 3 (3): 140 145 I
*Omafuvbe, B.O., Abiose, S.H. and Shonukan, O.O. (2003) Fermentation of Soyabean
(Glycine max) for soydaddawa production by starter cultures of Bacillus. Food
Microbiology 19:561-566 I

Week 13: Current status and future prospects of food biotechnology

Objective: To know the current status and future prospects of food biotechnology.
Description:
The current status and future prospects of the application of biotechnology to food will be
discussed like the issue of acceptance of genetically modified foods by the public, merits and
demerits of genetically modified foods.
Study questions:
1.

How can you improve an indigenous food in your locality using biotechnological means?

2.

List ten indigenous fermented foods in your locality.

3.

What are the future prospects of such fermented foods?

4.

List the demerits of genetically modified foods.

5.

Based on your knowledge of biotechnology, will you accept to consume genetically

modified foods? State your reasons either for or against it.

Reading List:
*Achi, O.K. (2005). Traditional fermented protein condiments in Nigeria. African Journal of
Biotechnology. Vol. 4 (13), pp 1612 1621 ISBN 1684 5315 I
*Omafuvbe, B.O., Falade, O.S., Osuntogun, B.A. and Adewusi, S.R.A. (2004). Chemical
and Biochemical changes in African Locust bean and melon seeds during fernentation
to condiments. Pakistan Journal of Nutrition 3 (3): 140 145 I
14

*Omafuvbe, B.O., Abiose, S.H. and Shonukan, O.O. (2003) Fermentation of Soyabean
(Glycine max) for soydaddawa production by starter cultures of Bacillus. Food
Microbiology 19:561-566 I
*Nester, E.W., Anderson, D.G., Roberts Jr., C.E., Pearsall, N.N., and Nester, M.T., (2004).
Microbiology, A human Perspective. 4th edition McGraw-Hill Company, New York.
P. 167-241. ISBN 0-07-247382-7 PL
Week 14: Seminar
Description:
This week will be devoted to seminar presentation by the students on specific topics earlier
allocated to them in groups. The student groups will be graded as part of their continuous
assessment.
Week 15: Revision/ Tutorial Exercises
Objective: To revise all that had been done in the course.
Description: Study questions, assignments and general revision on all the topics will be done so
as give the students better understanding of the course.
Study Questions:
1.

What are the tools of biotechnology?

2.

Why are restriction enzymes useful in biotechnology?

3.

Describe three general uses of genetically engineered bacteria

4.

Explain how nucleotide array technology can be used to study gene expression

5.

Describe four uses of genetically engineered plants

6.

Explain how PCR eventually generates a discrete-sized fragment from a much longer piece
of DNA

7.

Discuss some potential issues regarding gene therapy, the use of genetic engineering to
correct genetic defects

8.

Single-strand DNA integration of DNA has been shown to be a feature of which mechanism
of DNA transfer?

9.

What is recombinant DNA technique?

15

10. Describe the production of any indigenous food condiment in your locality
11. How can you improve the production of any indigenous alcoholic drink in your locality?
12. Compare and contrast gene expression by transcription and translation
13. What is the characteristic about the nucleotide sequence of a transcription terminator?
14. List the techniques of genetic modification of cells.
Suggested Further Reading List:
*Howe, Christopher (2007). Gene cloning and Manipulation. 2nd edition Cambridge
UniversityPress.www.cambridge.org/uk/browse/browse_textbooks.asp?subjectid=211
*King, R.D. and Cheetham, P. S. J (1988) Food Biotechnology 2. Elsevier Science Publishers
Ltd, England. Pp 83 173 ISBN 1-85166-218-9 L
*Luck, Steve (1999). Philips Science and Technology Encyclopedia. Softback Preview,
London. Pp 39, 161 ISBN 0-540-07642-2 L
*Mooney, H. A and Bernardi, G. (1990) Introduction to Genetically Modified organisms into
the Environment. John Wiley & Sons, New York. Pp 3-167 ISBN 0 471 92677 9 L
*Palmer, Trevor (2001). Enzymes, Biochemistry, Biotechnology and Clinical Chemistry.
Horwood Publishing Ltd, England. Pp 352-371. ISBN 1-898563-78-0 L
*Ratledge, Colin and Kristiansen, Bjorn (2006) Basic Biotechnology. 3rd edition Cambridge
*Smith, E. John (1996) Biotechnology. 3rd edition Cambridge University Press.
www.cambridge.org/uk/browse/browse_textbooks.asp?subjectid=211 I
*Smith, E. John (2004). Biotechnology. 4th edition Cambridge University Press.
www.cambridge.org/uk/browse/browse_textbooks.asp?subjectid=211 I
*http;//www.ific.org/food/biotechnology/index.cfm food biotechnology. Retrieved November
2006 I

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