Topic: Biotechnology - history and modernity

Author: Leokadia Stalewicz

Target group

High school / technical school student

Core curriculum

General aim of education

You will learn about the importance of biotechnology in various areas of human life

Key competences

• communication in foreign languages;

• digital competence;

• learning to learn.

Criteria for success
The student will learn:

• describe the areas of biotechnology;

• describe the production processes of food products using microorganisms;

• indicate food products made using biotechnological methods.

Methods/techniques

• expository

  • talk;

  • explanation.

• activating

  • discussion;

  • experts’ knowledge method.

• exposing

  • exposition.

• programmed

  • with computer;

  • with e‑textbook.

• practical

  • exercices concerned.

Forms of work

• individual activity;

• activity in pairs;

• activity in groups;

• collective activity.

Teaching aids

• e‑textbook;

• notebook and crayons/felt‑tip pens;

• interactive whiteboard, tablets/computers.

Lesson plan overview

Before classes

• Students get acquainted with the content of the abstract. They prepare to work on the lesson in such a way to be able to summarize the material read in their own words and solve the tasks themselves.

Introduction

• The teacher explains the aim and planned course of the lesson. They explain the success criteria to be achieved by the students.

Realization

• The teacher asks students to read the abstract themselves, paying particular attention to the illustrations.

• The teacher explains to students the concept of biotechnology, defines the areas of human activity that this science deals with and gives the classification proposed by the Organization for Economic Cooperation and Development with the participation of the European Union.

• Students prepare presentations using the expert tables method. Each table is devoted to one of the following issues: lactic fermentation and the production and preservation of food; alcohol and acetic fermentation and the production and preservation of food; microorganisms and human health (probiotics, antibiotics, production of insulin); other applications of biotechnology (biological weapon, mining).

• The leader designates a group that will present the effect of working together. After the presentation, students from other groups can complement the statement of the referring group and discuss with its members.

• Students, working individually or in pairs, carry out interactive exercises to check and consolidate knowledge learned during the lesson. Selected people discuss the correct solutions for interactive exercises. The teacher completes or corrects the statements of the proteges.

Summary

• The teacher asks a willing student to summarize the lesson from his point of view. He asks other students if they would like to add anything to their colleague's statements.

• The teacher briefly presents the most important issues discussed in class. He answers the additional questions of the proteges and explains all their doubts. Students complete notes.

Homework

• Imagine that you have the opportunity to interview an academic - a specialist in the field of today's lesson. What questions would you like to ask him? Write them down.

The following terms and recordings will be used during this lesson

Terms

Texts and recordings

Biotechnology - history and modernity

Biotechnology is an interdisciplinary branch of applied science, studying and developing various methods of the industrial‑scale use of biological materials and processes. Methods that are used currently emerged possibly when animal breeding and plant cultivation started. Traditional biotechnology uses organisms for production of food or medicines without modifying their genes. On the other hand, modern biotechnology adapts organism to production needs by introducing changes into their genomes.

Taking into account the areas in which biotechnology is used, it was classified into three categories described with colours: white, red and green. This classification was proposed by the Organisation for Economic Co‑Operation and Development, with the participation of the European Union.

White biotechnology is used in industrial production and environmental protection. Red biotechnology is used in health care, for production of new medicines (biomedicines) and development of genetic diagnostics. Green biotechnology is associated with agriculture and used to increase plant and animal production.

Many food products is manufactured using biological processes, mainly fermentation.

Lactic acid fermentation is a process for converting sugars (carbohydrates) into lactic acid, which causes coagulation of casein, a protein present in milk. This process is used to produce milk products and cheeses.

Pickling is a method for preservation of fruit, vegetables, and mushrooms. Pickles can be stored for many months without a risk of their spoiling, because lactic acid prevents development of other saprofitic microorganisms, except for lactic acid bacteria tolerating it.

The fermentation process is also used to produce alcohol, and in bakeries and patisseries.

Microorganisms most commonly used in the traditional biotechnology are bacteria and fungi. The first antibiotic, penicillin, was obtain from a fungus and save lives of thousands of people. Bacteria also enables obtaining of metals from mine spoil waste.

Biotechnology is also used to produce biological weapons. It allows to create or select strains of highly infectious bacteria or viruses able to cause severe diseases.

• Biotechnology is used in food production and agricultural sectors, medicine, industrial production, and environmental protection.