Overview

On the basis of introducing the basic theories and basic knowledge of biotechnology, this course focuses on explaining the cutting-edge applications of modern biotechnology in the field of food. The course is mainly divided into seven chapters, including introduction, genetic engineering and modern genetic engineering technology, protein engineering, fermentation engineering and food synthetic biology technology, cell engineering, separation and purification of bioactive substances and food molecular biological detection technology. Through the study of this course, students can understand the development level of the theory and technology of this discipline and the development trend of the research direction at home and abroad, and master the application of genetic engineering, protein engineering, fermentation engineering, cell engineering and other theories and technologies in the fields of food detection, protein transformation and functional food, respectively. And try to use modern biotechnology to design new food and food raw materials, improve food production technology, and then understand and understand the important role of biotechnology in the development of food industry.

Syllabus

Chapter 1 Introduction

1.1 Food biotechnology
1.2 Research content of food biotechnology
1.3 Application of biotechnology in food industry（Part 1）
1.4 Application of biotechnology in food industry（Part 2）
1.5 Characteristics and development trends of food biotechnology

Chapter 2 Genetic Engineering

2.1 Introduction of genetic engineering
2.2 Genetic engineering technology
2.3 Synthetic genomics
2.4 Gene editing technology
2.5 AI-based genetic research technology
2.6 Large-scale genome sequence analysis technology

Chapter 3 Protein Engineering

3.1 Introduction to Protein Engineering
3.2 Protein modification and modification
3.3 Protein structure prediction
3.4 Proteomics technology

Chapter 4 Fermentation Engineering and Food Synthetic Biology Technology

4.1 Introduction of Fermentation Engineering
4.2 Classification and mechanism exploration of fermentation technology
4.3 Requirements of fermentation technology and metabolic regulation
4.4 Food synthesis biology technology

Chapter 5 Cell Engineering

5.1 Introduction to Cell Engineering
5.2 Plant somatic cell hybridization and mutation techniques
5.3 Plant in vitro asexual reproduction technology
5.4 Preservation of plant germplasm resources
5.5 Animal cell technology

Chapter 6 Separation and Purification of Bioactive Substances

6.1 The development history and research content of biological separation and purification technology
6.2 Pretreatment of fermentation broth
6.3 Crude fraction of the product
6.4 Chromatographic fractionation
6.5 High performance liquid chromatography and ultra-high performance liquid chromatography
6.6 Processing of finished products