Faculty : Institute of Basic and Applied Sciences

School :

Course Description :

This course aims to provide students with comprehensive knowledge and understanding of the molecular bases of various biotic and abiotic stresses that would help them applying various strategies of biotechnology to improve the productivity of crop plants. At the molecular level, the course will discuss the plant response to different pathogens (bacteria and fungi) and to different abiotic stresses including drought, extreme temperatures, salinity and heavy metal pollution. The course will make emphasis to the involvement of different stress signaling messengers in modulating expression of relevant genes to build adaptive responses to different environmental challenges. The studied signaling messengers will include plant phyto-hormones (ABA, SA, JA and Ethylene), reactive oxygen species, calcium etc. Examples for marker genes used in engineering stress resistant crop plants will be presented.

Faculty : Institute of Basic and Applied Sciences

School :

Course Description :

This module will introduce students to current research and development thinking across food biotechnology. Examples of the impact of the intersection of food science, nutrition and biotechnology on food processing, chronic disease, sensory properties and food safety will be provided. The course will describe developments in the field of dairy products and depict examples of the application of omics techniques in food analysis including food authenticity, food safety. The biotechnology applications used for the production of food bio-preservatives and food colorants will be reviewed. In addition, the topics of this course will be extended to enable students to design assessment strategies to engineer flavor profiles in plants and food materials, plan a safety assessment strategy for food developed through genetic engineering, outline the major technical considerations for detecting GM foods and for species identification in meat products. Also, this course deals with the microorganisms that live in food and effects of microbial growth on food quality. The methods used to control, detect, and enumerate microorganisms in food will be addressed. Special emphasis will be devoted to the identification and management of food microorganisms and ways to protect the consumers from microbes in food. This course will include laboratory sessions covering the theoretical topics.

Faculty : Institute of Basic and Applied Sciences

School :

Course Description :

This course presents definitions of bio-safety and bioethics. The course will discuss the standard laboratory procedures and practices for biotechnology research. The legal framework for biosafety, international agreements and protocols for bio-safety will be discussed. The course will also review the legal framework for global and national bioethics.

Faculty : Institute of Basic and Applied Sciences

School :

Course Description :

This module includes students participation in Project-Based Learning activities in new advanced topics related to the field of research, sug-gested by the student’s supervisors. Students will be encouraged to demonstrate knowledge and skills by working for an extended period to investigate and respond to an engaging and complex question, prob-lem, or challenge. Student’s evaluation will be based on the presented written materials and his/her participation in discussion sessions.

Faculty : Institute of Basic and Applied Sciences

School :

Course Description :

This module includes students participation in Project-Based Learning activities in new advanced topics related to the field of research, sug-gested by the student’s supervisors. Students will be encouraged to demonstrate knowledge and skills by working for an extended period to investigate and respond to an engaging and complex question, prob-lem, or challenge. Student’s evaluation will be based on the presented written materials and his/her participation in discussion sessions.