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Chapter One A Basic Primer on Biotechnology
Chapter Two Fermentation Engineering
Unit 1 Wine Fermentation
Unit 2 Fermentation
Unit 3 Fungi, Bacteria and Viruses
Unit 4 Factors Influencing Optimum Performance of Starter Cultures
Chapter Three Enzyme Engineering
Unit 1 Introduction of Enzyme
Unit 2 Enzyme classification
Unit 3 Industrial use of enzymes
Unit 4 Enzymes£ºdigest¡¢absorb and metabolite
Chapter Four Cell Engineering
Unit 1 Monoclonal antibodies
Unit 2 Establishment of a Primary Culture
Unit 3 Stem cells
Unit 4 Animal cell culture
Chapter Five Gene Engineering
Unit 1 Tomato Engineering
Unit 2 Polymerase Chain Reaction
Unit 3 Transforming Plants
Unit 4 Transgenic Animals
Unit 5 DNA Fingerprinting
Chapter Six Protein Engineering
Unit 1 Introduction of Protein engineering
Unit 2 Proteins
Unit 3 Amino Acids
Unit 4 Peptides
Unit 5 Relationship between folding and amino acid sequence
Unit 6 Relationship between protein folding and disease
Added Reading Material
1.What is Biotechnology?
2.Where Did Biotechnology Begin?
3.Overview and Brief History of Biotechnology
4.Biotechnology on Agriculture-An Overview
5.Biotechnology and industry
6.Yeast
7.Genetic engineering
8.Single-cell protein and gasohol projects
9.Introduction to Nucleic Acids and Application to Infectious Disease Detection
10.Use of DNA in Identification
11."Mad Cow" Disease
12.Future Fuel
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