A simple icon, consisting of a series of links surrounded by a circle, is a common symbol for a connection or hyperlink. The lines of the icon are outlined in a dark black color on the background, with the addition of military elements of the Saudi national identity such as the Ghutra, Shamaa, and Saudi Bisht, to reflect the distinctive local character of Qassim University.
Links to official Saudi educational websites end with edu.sa
All links to official educational websites of government agencies in Saudi Arabia end with .edu.sa.
Black leather minimalist gesture tag, black circular grip, topped with a clear depiction of a Saudi tunic with a shamma and aqal, emphasizing the features of the Saudi bisht. This design symbolizes the concept of security and digital data privacy and reflects the identity of Qassim University.
protocol for encryption and security. HTTPS for encryption and security.
Secure websites in the Kingdom of Saudi Arabia use the HTTPS protocol for encryption.
Digital Government Authority

Registered with the Digital Government Authority with no: 20250413538

Qassim University logo
Open search engine
Search
MyQU Single Sign-On Portal
MyQU

Colleges

Section list

Food Biotechnology

Course Description: Introduction to industrial fermentation technology and bioreactor systems - Use of microorganisms and enzymes in producing high economic value compounds - Use of microorganisms and enzymes in utilizing food manufacturing waste - Principles and methods of biotechnology and their applications in the food field - Genetic engineering of food - Modern topics in the fields of food biotechnology. Practical Course Content Description: Starter culture preparation method – Training students on different methods for measuring microbial growth rate - bacterial growth curve and its different stages - Methods for detecting genetically modified foods, DNA isolation methods, and the scientific basis of PCR and electrophoresis - How to analyze results.
Credit hours: 3
Prerequisites: FSNU212
Objectives of the course :

1. Introduction to biotechnology and how to exploit it.
Acquiring basic knowledge for the production of live biomass such as single-cell proteins, single-cell fats;.
3. Introduction to enzymes and bioreactors, their types, and food fermentations.
4. Introduction to genetic engineering and its use in the production of genetically modified foods, detection methods, and biosafety.

Course outputs :

At the end of studying this course, the student will be able to:
Acquiring practical skills in preparing and activating starters used in fermentation industries.
The student's familiarity and knowledge of how to measure microbial growth using various scientific methods.
3. Knowing how to utilize agricultural waste and food factory waste, and how to prepare them for the production of food products or food additives.
4. Practically identifying the methods used to detect genetically modified foods.
The student's familiarity with the different methods used for DNA extraction.
6. Familiarity with how to measure and identify the properties of DNA obtained from food and how to use DNA-based analysis methods to identify genetically modified foods.

Additional information:
  • Last updated: July 7, 2026

Suggestions

Single Sign-On Portal
Achievement
E-learning
Email
Directory of services
Query services

Cookies

This website uses special cookies to ensure ease of use, improve your browsing experience, and clarify the terms and policies related to About user privacy. By continuing to browse this website, you acknowledge that you accept the use of cookies and the terms of the Privacy Policy

Accept