Introduction to Biotechnology (BI3813)

Pre-requisite(s)

Cell Biology (BI-1113)

Microbiology and Immunology (BI-1133)

Genetic Engineering (BI-4653)

Recommended Book(s)

Thieman, William J., And Michael Angelo. Palladino. Introduction To Biotechnology. San Francisco: Pearson/Benjamin Cummings, 2004. ISBN-13: 9780805348255

Reference Book(s)

Molecular Biotechnology: Principles & Applications Of Recombinant DNA Authors: Glick BR And Pasternak JJ (2003) ASM Press

An Introduction To Genetic Engineering Edited By: Desmond S. T. Nicholl Cambridge University Press February 2002

Course Objectives

The course deal with the major elements of the global significance of biotechnology, the categories of biotechnology processes and products, and in the context of "traditional" vs "modern" biotechnology processes. Also, the key developments in the history of biotechnology and the enabling technologies - fermentation, downstream processing; recombinant methods, antibody monoclonals, analysis and automation, genomics, proteomics, metabolomics.

Course Learning Outcomes (CLO)

  1. CLO: 1. Understand Basics of cell biology and biochemistry
  2. CLO: 2. Understand fundamental concepts of Biotechnology
  3. CLO: 3. Understand importance of microbial and cell cultures for production of industrial compounds  
  4. CLO: 4. Understand basics of fermentation technology
  5. CLO: 5. To get familiar with various disciplines of biotechnology

Course Contents

  • The cell its organelles and their functions, growth requirements,
  • Characteristics and Industrial importance of algae, fungi and bacteria,
  • Glycolytic pathway and enzymes, fermentative ethanol production,
  • High-energy compounds and coenzymes,
  • TCA cycle and its metabolic and industrial importance,
  • Protein structure, synthesis and function,
  • Nucleic acids and microbial strain selection techniques,
  • Cell growth parameters,
  • fermentor assembly and systems,
  • cultivation conditions,
  • sterilization and inoculation procedures,
  • Biomass and Single-Cell Protein production.
  • Aerobic and anaerobic yeast fermentations:  products & processes
  • Bioprocess technology
  • Environmental biotechnology
  • Marine and fresh water biotechnology