BTLW300949 Plants in food science and biotechnology

Art
nicht prüfungsimmanente Lehrveranstaltung
Semesterstunden
2
Vortragende/r (Mitwirkende/r)
Maghuly, Fatemeh , Marzban, Gorji , Buyel, Johannes
Organisation
Bioverfahrenstechnik
Angeboten im Semester
Wintersemester 2025/26
Unterrichts-/ Lehrsprachen
Englisch
Lehrinhalt

The lecture is composed of three parts:

Part 1: Plant Biotechnology (Maghuly)
Unit 1: Introduction to biotechnology & Plant biotechnology, history and its applications.
Unit 2: Introduction to plant tissue and cell culture methods. Discuss somatic embryogenesis and organogenesis, producing intact plant.
Unit 3: Transformation techniques and their applications.
Unit 4: Advanced gene editing tools, and their applications,Case studies and advancements.

Part 2: Downstream Processing (Buyel)
Unit 1: Introduction --> Overview, Background, Challenges
Unit 2: Extraction --> Extraction devices, Pre-processing of biomass
Unit 3: Clarification --> Filtration (devices and operation), Flocculation, Additives
Unit 4: Purification --> Chromatography (challenges and limitation), Non-chromatographic purification, Process modelling
Unit 5: Products --> Growth factors, Nanoparticles, Fusion proteins

(Part 3): Food/Crop satey and security, Plant Proteins and Proteomics, Ethical Aspects
Unit 1: Food and Crop Security
Unit 2; Food safety
Unit 3: Plant Proteins and Proteome
Unit 4: Ethics
Inhaltliche Voraussetzungen (erwartete Kenntnisse)

Botanik, Pflanzenphysiologie
Lehrziel

(part 1)
The students are familiar with the fundamentals of plant biotechnology:
- they know the key factors of plant tissue culture
- they understand the processes involved in regeneration and differentiation
- they are familiar with the most common methods of gene transfer in plants
- they recognize the importance of biotechnological breeding methods

(part 2)
- know the typical unit operation for plant-based bioprocesses
- understand the challenges associated with the biomass and host systems
- can describe typical products derived from plant biotechnological processes

(part 3)
- they learn the key concepts of food and crop security and what threatens them.
- they learn how plant biotechnology has developed and its role in modern agriculture.
- they discuss the pros and cons of genetic engineering in food production.
- they learn the basics of food safety and how risk is assessed in GM crops.
- they learn how proteomics is used to study plant proteins and allergens.
- they discuss ethical concerns related to GMOs and biotechnology.
- they learn from real examples like Golden Rice and Flavr Savr tomato.
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.