ASSESSMENT OF THE LEVEL OF BIOTECHNOLOGY EDUCATION AMONG TERTIARY EDUCATION STUDENT

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ASSESSMENT OF THE LEVEL OF BIOTECHNOLOGY EDUCATION AMONG TERTIARY EDUCATION STUDENT

ABSTRACT

This work discusses the level of biotechnology education among tertiary education student.

.A hundred and twenty questionnaires were distributed among students and teachers from selected tertiary institutions. Interviews and surveys were also conducted.

Primary and secondary data will be used in the analysis. Tables and percentages will also be used as the instrument of analysis

It will be observed therefore that biotechnology education have a strong and significant positive impact among tertiary education student.

TABLE OF CONTENT:

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

1.2 Statement of the Research Problem

1.3 Objectives of the Study

1.4 Significance of the Study

1.5 Research Questions

1.6 Research Hypothesis

1.7 Conceptual and Operational Definition

1.8 Assumptions

1.9 Limitations of the Study

CHAPTER TWO

LITERATURE REVIEW

2.1 Sources of Literature

2.2 The Review

2.3 Summary of Literature Review

CHAPTER THREE

RESEARCH METHODOLOGY

3.1 Research Method

3.2 Research Design

3.3 Research Sample

3.4 Measuring Instrument

3.5 Data Collection

3.6 Data Analysis

3.7 Expected Result

CHAPTER FOUR

DATA ANALYSIS AND RESULTS

4.1 Data Analysis

4.2 Results

4.3 Discussion

CHAPTER FIVE

SUMMARY AND RECOMMENDATIONS

5.1 Summary

5.2 Recommendations for Further Study

References

Background of the study

Biotechnology is any technique which involves the application of biological organisms or their components, systems or processes to manufacturing and service industries make or modify products, to improve plants or animals or to develop micro-organisms for special uses (Tietyen et al., 2000; Edema, 2004). Some people use the term biotechnology to refer to the tools of genetic engineering that have been developed since 1973 (Tietyen et al., 2000). But biology, technology, and human-directed genetic change have been a part of agriculture since the beginning of cultivated crops some 10,000 years ago. Biotechnology has, in a general sense, been used as a tool for food production since the first breeders decided to selectively plant or breed only the best kinds of corn or cows. Technology is a tool we use to achieve a goal, such as improved food quality (Tietyen

Scientific advances through the years have relied on the development of new tools to improve socio-economy such as health care, agricultural production, and environmental protection. Individuals, consumers, policymakers, and scientists must ultimately decide if the benefits of biotechnology are greater than the risks associated with this new approach (Tietyen et al., 2000). The technology tools used in biology have changed rapidly since scientists moved the first specific gene from one organism to another in 1973. This new era began in 1953 when scientists James Watson and Francis Crick determined the structure of DNA (Tietyen et al., 2000; Edema, 2004). DNA is the chemical language that determines the features and characteristics of all living organisms: plants, animals, and microorganisms. Once scientists understood how DNA was put together, they could determine which parts of the DNA (genes) are responsible for certain traits (Tietyen et al., 2000; FAO, 2000, 2004).

Genes determine traits by controlling the production of proteins, including enzymes. Proteins and enzymes are used by all living organisms to grow, metabolize energy, and become what their genetic code dictates. Each cell of an organism contains the entire genetic code needed to create the organism. The interaction of genetic makeup and environmental factors shapes the nature of all living things. When people eat a “healthy” diet, they are controlling environmental factors that will, within the limits of their genetic makeup, decrease their risk of developing a disease (Tietyen et al., 2000).

In Europe, a vast diversity of high quality foods provide the carbohydrates, fats, proteins, minerals and vitamins needed in the everyday diet of consumers. At the heart of food production is biotechnology. One aspect of biotechnology which has been used for centuries is the selective breeding of crop plants and farm animals to produce improved food. Another is fermentation, in use for millennia to produce fermented foods like cheese, bread, beer, sauerkraut and sausages (Tietyen et al., 2000; FAO, 2000, 2004).

Gene technology includes any biotechnological technique for the controlled modification or transfer of genes from one organism to another to give a desired characteristic. The first use of gene technology two decades ago opened up the potential for many additional advances in both selective breeding and fermentation. Each specific step forward might be relatively small, but together they could add up to further improvements in the nutritional quality, appearance, flavour, convenience, cost and safety of foods which are an integral part of socioeconomic advancement and national development..

This overview seeks to provide science-based information about discoveries in biotechnology as it affects mankind and is designed to help us understand and assess the risks and benefits of biotechnology. It also provides information about biotechnology with examples of how these new tools of biology and agriculture are used in food production as part of socioeconomic advancement and national development. It includes a perspective showing how biotechnology fits into the history and future of science and food for mankind. Its purpose is to educate people about biotechnology and its role in the socio-economic advancement and development of a nation so that they can make informed choices.

Biotechnology includes a wide range of diverse technologies and they may be applied in each of the different food and agriculture sectors. It includes technologies such as gene modification (manipulation) and transfer, the use of molecular markers, development of recombinant vaccines and DNA-based methods of disease characterization/diagnosis, in vitro vegetative propagation of plants, embryo transfer and other reproductive technologies in animals or triploidization in fish. It also includes a range of technologies used to process the raw food materials produced by the crop, fishery and livestock sectors. This is the area that has received relatively little attention from the media, but which is very important for food security in many developing countries. Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Microorganisms or microbes are generic terms for the group of living organisms which are microscopic in size, and include bacteria, yeasts and moulds (Edema, 2004).

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