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Curriculum Content

Curriculum Content. Applied Biological Sciences and Biotechnology. Dr. Mariam Gaidamashvili November 2008. The objectives of presentation: to describe the modular scheme of a programme to consider modular scheme in the context of gradual progression and academic development

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Curriculum Content

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  1. Curriculum Content Applied Biological Sciences and Biotechnology Dr. Mariam Gaidamashvili November 2008

  2. The objectives of presentation: • to describe the modular scheme of a programme • to consider modular scheme in the context of gradual progression and academic development • to consider the accordance with the cycle descriptors of the Framework for Qualifications of The European Higher Education Area.

  3. Chemistry for life sciences Physics for life sciences Mathematics Introduction to Biology IT/Computer skills Cell Biology Plant Physiology Animal Physiology Biostatistics English Biochemistry Human Anatomy and Physiology Microbiology and Virology English Nutrition and Physiology Genetics Minor Molecular Biology Minor Toxicology Environmental and Healthcare management Biological Basis of Disease Biotechnology Histology and Histodiagnosis Principles of crop production Plant Protection and Pest Control Protected Agricultural Technologies Food Analysis Food Preservation and Quality Assurance Cell Signaling Biotechnologies for Metabolic Production Immunology Food Processing Livestock Development Organic Food Production New Appr. Human Embryology and Develop. Biology Clinical Immunology Neurological Basis of Behavior Medical Microbiology and Virology Brain Biology Sustainable Agriculture Post-harvest Technologies Food Preservation and Packaging Advanced Food Microbiology and Biotechnology Clinical Genetics Exercise Physiology Processing of Vegetables and Fruits Bacteriophage and Phagoteraphy Agricultural Management and Support Services Modern Agrotechnologies Technology of Meat and Fish Products Wine, Beer and Beverages Technology Technology of Oils and Fats Dairy Technology Flour, Cereals and Baking Technology Free credits or Placement Project Minor BSc Applied Biological Sciences and Biotechnology Level 1 Level 2 Level 3 Level 4 • QAA level descriptors (HEQF)

  4. We offer: • Total number of modules – 52 • Common modules (compulsory for all students) – 19 • Choice – 33

  5. Key features of program: • Range of module choices to suit subject interests • Combinations of modules which qualify for one of the named specialist awards • Placements in companies with prospective future employment • Develop key skills and employability throughout the degree

  6. Defining principles of program: • Generic (general academic) competences, • Subject specific competences, • Subject specific learning outcomes.

  7. Defining principles of program: The programme includes many elements that are subject specific (levels 3-4 modules, professional practice). Other elements relate to the context of the degree programme and give a broad appreciation of the relevant underpinning in: - physical, - chemical, - biological or - nutritional principles, - economic and business analysis, - human behaviour, - social and environmentalcontext and the linkages between these.

  8. Chemistry for life sciences Physics for life sciences Mathematics Introduction to Biology IT/Computer skills Cell Biology Plant Physiology Animal Physiology Biostatistics English Completed Year 1 (Level 1) • Generic competences (Tuning Project). • Prerequisites for subject specific modules. • Another advantage: facilitate mobility of students within the Faculty of Exact and Natural Sciences

  9. Biochemistry Human Anat. and Physiology Microbiology and Virology Nutrition and Physiology Genetics Molecular Biology English Minor Year 2 (Level 2) • Generic competences (Tuning Project). • Prerequisites for subject specific modules.

  10. Minor Toxicology Environmental and Healthcare management Biological Basis of Disease Biotechnology Histology and Histodiagnosis Principles of crop production Plant Protection and Pest Control Protected Agricultural Technologies Food Analysis Food Preservation and Quality Assurance Cell Signaling Biotechnologies for Metabolic Production Immunology Food Processing Livestock Development Organic Food Production New Appr. Human Embryology and Develop. Biology Clinical Immunology Neurological Basis of Behavior Medical Microbiology and Virology Brain Biology Sustainable Agriculture Post-harvest Technologies Food Preservation and Packaging Advanced Food Microbiology and Biotechnology Clinical Genetics Exercise Physiology Processing of Vegetables and Fruits Bacteriophage and Phagoteraphy Agricultural Management and Support Services Modern Agrotechnologies Technology of Meat and Fish Products Wine, Beer and Beverages Technology Technology of Oils and Fats Dairy Technology Flour, Cereals and Baking Technology Free credits or Placement Project Minor Years 3-4 Subject-specific competences & learning outcomes(QAA):

  11. Agricultural Biotechnology Subject-specific 8 (from total 9) Chemistry for life sciences Physics for life sciences Mathematics Introduction to Biology IT/Computer skills Level 1 Cell Biology Plant Physiology Animal Physiology Biostatistics English Biochemistry Human Anat. and Physiology Microbiology and Virology English Nutrition and Physiology Level 2 Genetics Minor Molecular Biology Toxicology Environ. and Healthcare Manag. Biological Basis of Disease Biotechnology Immunology Level 3 Histology and Histodiagnosis Principles of crop production Plant Protection and Pest Control Protected Agritech. Food Analysis Minor Food Preservation and Quality Assurance Cell Signaling Biotech. Metabol.Product. Food Processing Livestock Development Organic Food Production New Appr. Human Embryology and Develop. Biology Level 4 Clinical Immunology Neurol. Basis of Behavior Med.Microbiol. and Virology Brain Biology Sustainable Agriculture Post-harvest Technologies Food Preservation and Packaging Advanced Food Microbiology and Biotechnology Clinical Genetics Exercise Physiology Processing of Vegetables and Fruits Bacteriophage and Phagoteraphy Agri. Management and Support Services Modern Agritech. Technology of Meat and Fish Products Wine, Beer and Beverages Technology Technology of Oils and Fats Dairy Technology Flour, Cereals and Baking Technology Free credits or Placement Project Minor

  12. Subject-specific competences & learning outcomes (QAA) • Agriculture, forestry, agricultural sciences, food sciences and consumer sciences (2002) • Programmes concerned with applied biology • Where they will go: • agriculture are designed to develop the knowledge and skills required by those who may go on to manage agricultural enterprises and those who are involved in closely related official or commercial research and advisory work. • What they will know: • Graduates with agricultural specialization will have a thorough understanding of crop and animal production methods and use of animal, plants and their products, including food and non-food materials; Underpinning scientific, economic and business principles. • In particular: • -they will be able to identify technological and economic problems encountered in current production systems; • evaluate new techniques and, where appropriate, apply them to commercial practice; • know how to organize and manage a business for profit; identify and evaluate public concerns over food production practices and evaluate the wider consequences of agricultural activities.

  13. Food Biotechnology Subject-specific 8 (from total 12) Chemistry for life sciences Physics for life sciences Mathematics Introduction to Biology IT/Computer skills Level 1 Cell Biology Plant Physiology Animal Physiology Biostatistics English Biochemistry Human Anat. and Physiology Microbiology and Virology English Nutrition and Physiology Level 2 Genetics Minor Molecular Biology Toxicology Environ. and Healthcare Manag. Biological Basis of Disease Biotechnology Immunology Level 3 Histology and Histodiagnosis Principles of crop production Plant Protection and Pest Control Protected Agricultural Technologies Food Analysis Minor Food Safety and QA Cell Signaling Biotechnologies for Metabolic Production Principles of Food Process. Livestock Development Organic Food Production New Appr. Human Embryology and Develop. Biology Level 4 Clinical Immunology Neurol. Basis of Behavior Med.Microbiol. and Virology Brain Biology Sustainable Agriculture Post-harvest Technologies Food Preserv. and Packaging Adv. Food Micr..Biotech. Clinical Genetics Exercise Physiology Proces.Vegetables and Fruits Bacteriophage and Phagoteraphy Agricultural Management and Support Services Modern Agrotechnologies Tech. of Meat and Fish Prod. Wine, Beer and Beverages Technol. Technology of Oils and Fats Dairy Technology Flour, Cereals, Baking Tech. Free credits or Placement Project Minor

  14. Subject-specific competences & learning outcomes (QAA) • Agriculture, forestry, agricultural sciences, food sciences and consumer sciences (2002) • Programmes concerned with applied biology • Where they will go: • Degree sub-programme in food biotechnology is designed to develop the knowledge and skills required by those who are involved in food supply, manufacture and sale and associated regulatory and advisory workers. • What they will know: • Graduates specialized in food biotechnology will have an understanding of the characteristics and composition of major food materials, the microbiology, nutritional quality, chemistry, physical properties and eating qualities of food, and the impact of food storage and processing. • In particular: • they will be able to identify and respond to technological and economic challenges encountered in current food chains; • evaluate new techniques and, where appropriate, apply them to commercial practice; • understand the appropriate legislation; • to identify and evaluate public concerns on food safety; • evaluate the wider consequences of food chain activities and minimize any harmful effects on the environment and on people.

  15. Healthcare Biotechnology Subject-specific 8 (from total 12) Chemistry for life sciences Physics for life sciences Mathematics Introduction to Biology IT/Computer skills Level 1 Cell Biology Plant Physiology Animal Physiology Biostatistics English Biochemistry Human Anat. and Physiology Microbiology and Virology English Nutrition and Physiology Level 2 Genetics Minor Molecular Biology Toxicology Environ. and Healthcare Manag. Biological Basis of Disease Biotechnology Immunology Level 3 Histology and Histodiagnosis Principles of crop production Plant Protection and Pest Control Protected Agricultural Technologies Food Analysis Minor Food Preservation and Quality Assurance Cell Signaling Biotechnologies for Metabolic Production Food Processing Livestock Development Organic Food Production Human Embryol. Develop. Biology Level 4 Clinical Immunology Neurol. Basis of Behavior Med.Microbiol. and Virology Brain Biology Sustainable Agriculture Post-harvest Technologies Food Preservation and Packaging Advanced Food Microbiology and Biotechnology Clinical Genetics Exercise Physiology Processing of Vegetables and Fruits Bacteriophage and Phagoteraphy Agricultural Management and Support Services Modern Agrotechnologies Technology of Meat and Fish Products Wine, Beer and Beverages Technology Technology of Oils and Fats Dairy Technology Flour, Cereals and Baking Technology Free credits or Placement Project Minor

  16. Subject-specific competences & learning outcomes (QAA) • Where they will go: • Degree sub-programme in healthcare biotechnology is designed to develop the knowledge and skills required by those who are involved in clinical, diagnostic or pharmaceutical companies and in closely related official or commercial research and advisory work.

  17. Concerns: • How completely are covered all fields with subject-specific modules • Are module contents relevant to the BSc, or First Cycle Programme

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