Undergraduate Course: Biotechnology 3 (BILG09014)
Course Outline
| School | School of Biological Sciences |
College | College of Science and Engineering |
| Credit level (Normal year taken) | SCQF Level 9 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | The central theme of the Biotechnology 3 course relates to the invention of new technologies and their application in basic scientific investigations, in areas related to human health and disease, in environmental management, and for the creation of useful products. |
| Course description |
The central theme of the Biotechnology 3 course relates to the invention of new technologies and their application in basic scientific investigations, in areas related to human health and disease, in environmental management, and for the creation of useful products.
The course consists of 21 lectures, with associated practicals and tutorials, focusing in depth on the following topics:
(1) Genetic engineering of cells.
(2) Environmental microbiology and public health.
(3) Synthetic biology.
(4) Plant biotechnology.
(5) Medical biotechnology (drug development and stem cell therapies).
(6) Microbial diversity and its exploitation.
(7) Genetic manipulation to make new recombinant proteins and antibiotics.
Together, these topics represent a "Biotechnology Toolbox" that should be of interest and value for career development to a large number of students.
Prerequisites are defined as requiring:
Pass in Genes and Gene Action 2 and The Microbial World 2.
In addition it is recommended that students have passed the 2nd year The Dynamic Cell 2 course, and attended the 3rd year Molecular Microbiology 3 course.
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Information for Visiting Students
| Pre-requisites | Equivalent of the courses listed above |
| High Demand Course? |
Yes |
Course Delivery Information
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| Academic year 2021/22, Available to all students (SV1)
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Quota: None |
| Course Start |
Semester 2 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 21,
Seminar/Tutorial Hours 12,
Supervised Practical/Workshop/Studio Hours 24,
Feedback/Feedforward Hours 1,
Summative Assessment Hours 4,
Revision Session Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
132 )
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| Assessment (Further Info) |
Written Exam
50 %,
Coursework
25 %,
Practical Exam
25 %
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| Additional Information (Assessment) |
Marks for this course come from two sources:
1. A single theory paper (2 hours), comprising 50% of the final mark. 3 essay-style questions out of a total of 5. April-May exam diet.
2. In-course assessment which contributes 50% of the final mark comprising essay (17.5%), presentation and summary (7.5%) and theory of practical class exam (25%).
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| Feedback |
Not entered |
| Exam Information |
| Exam Diet |
Paper Name |
Hours & Minutes |
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| Main Exam Diet S2 (April/May) | | 2:00 | | | Resit Exam Diet (August) | | 2:00 | |
Learning Outcomes
On completion of this course, the student will be able to:
- To provide basic knowledge and understanding of modern aspects of biotechnology that are applicable to human health, environmental management, food safety, and the development of new commercial products.
- Through laboratory training, to provide skills in microbiological and biotechnological techniques.
- Through laboratory exercises, to develop skills in critical observation, investigative and interpretative approaches in biology; to promote careful recording and analysis of laboratory work.
- Through essays and other assignments, with feedback from teaching staff, to promote scientific writing skills and to encourage the use of library and other reference sources.
- Through an oral presentation, to promote skills in succinct oral communication of science.
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Biotech3 |
Contacts
| Course organiser | Dr Andrew Smith
Tel: (0131 6)50 6497
Email: |
Course secretary | Dr Edward Dewhirst
Tel: (0131 6)50 8649
Email: |
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