MSc Food Biotechnology - A511

1.	Objectives

This programme aims at providing training for the development of skills and knowledge in the area of food biotechnology. It covers topics ranging from molecular biology to industrial applications of food biotechnology for the improvement of food and food products. It meets the requirements for careers in the dynamic food sector as well as for research and development.
 
	On completion of this programme, learners will be able to:

•	Define the relevant concepts of biotechnology applicable to the food sector  
•	Describe and explain the fundamentals of molecular biology in relation to gene       
	expression and manipulation
•	Identify the biochemical components of food and apply the important uses of enzymes        
	in the food industry
•	Investigate and apply methods for biochemical analysis of foods
•	Apply the techniques for producing genetically modified foods and the functions of the   
introduced gene(s)
•	Critically analyse the ethical and legal issues pertaining to the production,          
         commercialisation and utilisation of GM foods
•	Demonstrate skills for the identification and control of microbial and other food 
         contaminants
•	Contribute to ensure quality and safety in food production

2.	General Entry Requirements

	Successful completion of an undergraduate degree with

•	at least a Second Class or 50%, whichever is applicable or
•	a GPA not less than 2.5 out of 4 or equivalent, from a recognised higher education institution. 

OR  alternative qualifications acceptable to the University of Mauritius.

3.	Programme Requirements

A Degree in biological sciences or allied fields.

4.	General and Programme Requirements – Special Cases

The following may be deemed to have satisfied the General and Programme requirements for admission:

(i)	Applicants who do not satisfy any of the requirements, as per Regulations 2 and 3 above but 
	submit satisfactory evidence of having passed examinations, which are deemed by the Senate to be equivalent to any of those listed.

(ii)	Applicants who do not satisfy any of the requirements, as per Regulations 2 and 3 above but 
	who in the opinion of Senate, submit satisfactory evidence of the capacity and attainments requisite to enable them to pursue the programme proposed.

5.	Programme Duration

	Normal [Year(s)]	Maximum [Years]	
Master’s Degree (FT):
Master’s Degree (PT):
Postgraduate Diploma (FT):
Postgraduate Diploma (PT):	1
2
1
2	2
4
2
4	

6.	Credits per Year:   Minimum 12 credits subject to Regulation 5.

7.	Minimum Credits Required for the Award of

	Master’s Degree:	36
	Postgraduate Diploma:	24
	 	
Breakdown as follows:

	Core Taught    Modules	Project	Electives	
Master’s Degree:	21 credits	12 credits	3 credits	

8.	Assessment

Each module will carry 100 marks and will be assessed as follows (unless otherwise specified):

Assessment will be based on written examination of 2-hour duration for 3-credit modules and 3-hour duration for 6-credit modules, carrying a weighting of 70%, and continuous assessment carrying 30% of total marks. Continuous assessment will be based on practical classes in and outside the laboratory, case studies, Problem-Based Learning, visits, student-led seminars, literature based research and/or assignments, and should include at least 1 class test.

For a student to pass a module, a minimum of 30% should be attained in both the Continuous Assessment and Written Examination, with an overall total of a minimum of 40% in that module.

Each module will carry 6 credits, except module AGRI 6006Y, the Electives and the Project. Module AGRI 6006Y and the Electives will carry 3 credits and will be taught over one semester; the Project will carry 12 credits.

There will be a compulsory class test for all modules taught over a semester at the end of the semester of the given academic year. Written examinations for all the modules, whether taught over one semester or one academic year, will be carried out at the end of the academic year.

Submission Deadlines for Dissertation:

•	First Draft:	End of July in the Final year.
•	Final Copy:	Last working day of August in the Final year.

9.	Important Note

The rules as stipulated in this Programme Structure and Outline Syllabus will replace all other rules and regulations.

10.	List of modules

CORE MODULES			
Code 	Module Name	Hrs/Yr
  L+P	Credits	
AGRI 6006Y (1)	Biostatistics & Experimentation 	30+30	3	
AGRI 6007Y (1)	Food Microbiology and Molecular Genetics	75+30	6	
AGRI 6008Y (1)	Food Biochemistry and Enzyme Technology	75+30	6	
AGRI 6009Y (1)	Genetically Modified Foods	75+30	6	
AGRI 6000Y (1)	Project	-	12	
ELECTIVES	
AGRI 6010Y (1)	Food Toxicology and Allergy	45+0	3	
AGRI 6011Y (1)	Food Processing and Control	45+0	3	

11.	Programme Plan – MSc Food Biotechnology

	Full-Time:

YEAR 1	
Code	Module	Hrs/Yr
L+P	Credits	
CORE MODULES			
AGRI 6006Y (1)	Biostatistics & Experimentation 	30+30	3	
AGRI 6007Y (1)	Food Microbiology and Molecular Genetics	75+30	6	
AGRI 6008Y (1)	Food Biochemistry and Enzyme Technology	75+30	6	
AGRI 6009Y (1)	Genetically Modified Foods	75+30	6	
AGRI 6000Y (1)	Project	-	12	
ELECTIVES (One to be selected)			
AGRI 6010Y (1)	Food Toxicology and Allergy	45+0	3	
AGRI 6011Y (1)	Food Processing and Control	45+0	3	
	
	Part-Time:

YEAR 1	
Code	Module	Hrs/Yr
L+P	Credits	
CORE MODULES			
AGRI 6006Y (1)	Biostatistics & Experimentation 	30+30	3	
AGRI 6007Y (1)	Food Microbiology and Molecular Genetics	75+30	6	
AGRI 6008Y (1)	Food Biochemistry and Enzyme Technology	75+30	6	

YEAR 2	
Code	Module	Hrs/Yr
L+P	Credits	
CORE MODULES			
AGRI 6009Y (1)	Genetically Modified Foods	75+30	6	
AGRI 6000Y (1)	Project	-	12	
ELECTIVES (One to be selected)			
AGRI 6010Y (1)	Food Toxicology and Allergy	45+0	3	
AGRI 6011Y (1)	Food Processing and Control	45+0	3	

	Total: 36 credits

12.	Outline Syllabus

AGRI 6000Y(1) - PROJECT     
For the project students undertake and contribute to a piece of original research work, on a topic relevant to food biotechnology. After consultation with their supervisor, the students are required to design an experiment (or investigation, survey or other means) to test a hypothesis or proposition, to plan and execute the research work, to evaluate the outcomes and draw valid conclusions. 

The research work is carried out individually, under guided supervision. To support the project work, the Faculty has prepared a document on: Project Guidelines for MSc Degree.

AGRI 6006Y(1) - BIOSTATISTICS  AND EXPERIMENTATION 
Experimental design. Sampling procedures, populations; types of data, data organization and presentation. Correlation coefficient; regression analysis; multivariate analysis; principal component analysis. Probability. Probability distribution. Testing of hypothesis. Bioinformatics tools for data processing and presentation.

AGRI 6007Y (1) - FOOD MICROBIOLOGY AND MOLECULAR GENETICS
Food poisoning microorganisms; microbial growth and survival;  food toxicants; Mycotoxins (aflatoxins, trichothecenes, ochratoxins, and fumonisins); their production, properties and regulation; microbial genetics; bacterial gene transfer; recombination, genetic diversity of microbes. Molecular Detection methods. Gene expression and control; Basics of recombinant DNA technology; techniques for DNA analysis.

AGRI 6008Y(1) - FOOD BIOCHEMISTRY AND ENZYME TECHNOLOGY
Basic structure and functions of proteins; Techniques for protein purification and analysis. Food processing effects on protein structure and interactions in food matrix. Functional properties of proteins; Monosaccharide and polysaccharide structures. Gelation properties; modification of starch and effects on properties; lipid structure and classification. Crystallisation, crystal structure and polymorphism. Solid fat content. Understanding gene expression and effects of mutations on protein functions. Enzyme kinetics and denaturation. Enzymes in the food industry. Proteolytic enzymes in foods. Starch hydrolysis. Oxidising enzymes, physical properties and chemical reactivity 

AGRI 6009Y(1) - GENETICALLY MODIFIED FOODS
Current trends in the production of genetically modified foods; Transformation methods for plants and animals; improvement of food products and increasing food production through gene transfer; finding genes of interest for enhancing food quality. Ethical issues concerning GM foods; testing for GMOs; current guidelines for the production, release and movement of GMOs; labeling and traceability; trade related aspects; biosafety; risk assessment and risk management. Public perception of GM foods. IPR. 
GMO Act – 2004.

AGRI 6010Y (1) - FOOD TOXICOLOGY AND ALLERGY
Types and causes of food sensitivities. Mechanism of reaction. Concepts of food allergy; immunology of the allergic reaction; responses to food allergy; the molecular nature of food allergens; the molecular and cellular nature of the allergic response; detection of allergens. Assessment of novel food proteins for allergenic potential. Introduction to food toxicology.

Toxicity testing. Natural toxicants present in foods (plants, animal, marine and microbial toxins). Unintentional additives (agrochemicals, environmental contaminants). Toxicants brought into the Food through spoilage (microbial toxins). Toxicants formed in processed foods.

AGRI 6011Y(1) - FOOD PROCESSING AND CONTROL
Food preservation by heating, chilling, freezing, dehydration and ionising radiation. Packaging materials. Processing of selected food products. Food laws and standards. Concepts of food quality and safety. Factors which affect quality and safety. Food hazards. Process control, application of principles of food hygiene and relevant codes of practice/guidelines to ensure quality and safety. Importance of food safety management throughout the food chain. Comprehensive food safety management systems. Codex guidelines for the Hazard Analysis Critical Control Point (HACCP) system. Application of the seven HACCP principles to selected food processing operations. Product development and sensory perception.