Master's Program in Food Biotechnology
The course «Molecular Genetic Methods in Food Biotechnology» presents the fundamentals of molecular genetics with an emphasis on biotechnology. Essentially, we mean modern molecular biotechnology, which began to emerge from the 70s of the twentieth century as a special field of research. The course deals with such basic issues as the structure and organization of the genome and its expression , intracellular signaling mechanisms , describes the basic problems of new trends in molecular genetics.
Special attention in the course is given to major advances in molecular genetics that are directly related to biotechnology: the production and use of transgenic animals and plants , molecular diagnostics , the use of isotope-labeled biologically active compounds expands upon technology based on the use of both bacteria and yeasts, and higher eukaryotic organisms. The course also reveals the place and importance of bioinformatics in modern molecular genetics and biotechnology.
Modern methods of molecular diagnostics , cellular and embryological engineering as well as genetic transformation of somatic and germ cells are to be considered. The Master’s students will be skilled in chemical synthesis, determining nucleotide sequencing and amplification of DNA, genetic engineering of cultured cells, production of recombinant proteins using prokaryotic and eukaryotic systems.
Lectures. The PowerPoint slides of the lectures explicitly exploit modern educational technologies, such as: analysis of case studies, examples based on own experience, problem-based learning.
Molecular Genetic Methods, Part1
Molecular Genetic Methods, Part2
Molecular Genetic Methods, Part3
Created / Updated: 11 May 2016 / 11 May 2016
© Federal State Autonomous Educational Institution of Higher Education «Ural Federal University named after the first President of Russia B.N.Yeltsin»
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