Upon completion of this course, students will be able to:
1. detect foodborne pathogens in foods by molecular techniques.
2. apply molecular techniques in traceability of foods.
3. detection of genetically modified foods.
Course Content (Syllabus)
Cell biology. Priciples of molecular biology. Macromolecules and genetic information. DNA structure. DNA replication, recombination, mutation, repair, transcription, translation. RNA processing and function. Protein synthesis. Regulation of gene expression. Molecular biology techniques. Applications of molecular biology in foods. Molecular microbiology.
Biology of prokaryotic and eukaryotic cell, gene expression, molecular microbiology, molecular biology techniques.