Department of Food Production

LEVEL: III

SEMESTER: 1 

COURSE TITLE: AGRICULTURAL BIOTECHNOLOGY

Number of credits: 3

Pre-requisites: AGRI 1013 (Introduction to Biochemistry) and AGRI 1011 (Introduction to General Genetics)

Course Description

Course content:

This course on agricultural biotechnology encompasses cellular and molecular approaches to the manipulation and improvement of agricultural plants, animals and microorganisms, and the control of agricultural pests and diseases. Some topics  covered are on the  applications of biotechnology in the amelioration of productivity of soils, livestock and poultry, crops and horticulture, and food production/quality; base sequences, complementary base-pairing, directionality, DNA replication, transcription, translation; biofertilisers, nitrogen fixation (Rhizobia, Frankia, Azolla, endophytic); mycorrhizae and phosphorus nutrition; plant growth promoting rhizobacteria; bioremediation of contaminated soils; molecular based systems for assessing environmental pollution; fermentation in the production of recombinant proteins; biological control of pests; bioethical considerations; Conventional methods of animal improvement; multiplication of superior germplasm; cloning and transgenesis for microbial, animal and plant improvement and production.The course would be examined by on-line discussion, in-course quiz, laboratory practical exam, research paper and case study

Course Rational

The course will expose students to the various agricultural biotechnology techniques which are applied to the improvement of agronomic and horticultural crops, livestock and microorganisms. The beneficial aspects of the use of transgenic plants, and animals in biotechnology and genetically modified foods  would be emphasised. Students will be given the opportunity to discuss a recent topic in agricultural biotechnology and participate in practical sessions related to microbial biotechnology and computer applications and statistics in biotechnology

 Course Aims

 This course aims to:

1. expose students to the key concepts in the application of biotechnology to agriculture. 
2. advance the understanding of the influence of biotechnology on the environment and society.
3. engage students in the practice of using existing facts to develop sound, logical arguments.
4. to encourage more interaction among students and to develop the research skills of students.
5. provide a foundation for postgraduate work in biotechnology, food safety, and food quality.

Course learning outcomes:

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

1.     discuss the current scope and history of agricultural biotechnology
2.     suggest potential areas of application of agricultural biotechnologies.
3.     describe the different methods of plant transformations and identify their advantages and limitations
4.     suggest the application of genetic engineering in crop improvement
5.     discuss the role and benefits of micropropagation in genetic engineering and beyond
6.     acquire skills in extraction and quantification of DNA from crops and microorganisms
7.     understand the principles of gel electrophoresis and DNA sequencing
8.     explain key points of the new technologies applied to reproduction in farm animals, potential practical applications and their limitations
9.     present balanced comparative analyses of modern biotechnology and conventional methods used to improve the productivity of farm animals, crops, and micro-organisms
10.  explain the role of biotechnology in biofertilizers and biocontrol agents and its improvement
11.  explain bioethics and regulations of GMOs

Course assessment:

Coursework: 100 %