Introduction

This unit explores the use of micro-organisms, the industrial production of enzymes and tissue culture as basic biotechnological techniques. The application of these techniques to agriculture, the food industry and medicine is further developed by the study of silage production, enhancing nitrogen fixation, fermented dairy products as functional foods, yeast extracts, fruit products, antibiotic production and the use of monoclonal antibodies.

Candidates undertaking this unit should have a clear understanding of the topics covered in the units: Cell Biology (H) or Cell Function and Inheritance (H).