Introductory description

Higher plants use sunlight, carbon dioxide and water to generate a multitude of biopolymers, and in doing so support life on earth. Humans have learnt how to use and adapt all these natural products, and now farm them on an industrial scale. In this module students will learn details of the biochemistry used in key biosynthetic pathways and how the biopolymers are arranged in cells, tissues and whole plants to create beautiful and useful products. Humankind realises the value of plants in many ways, relying on them for shelter, food, fuel and pleasure, but in exploiting their value has changed the planet.

As an example, students will learn how the biopolymer lignin is synthesised (biochemistry); how lignins are laid down to create functional materials and structures (cell biology) which we use for so many different products (from wood to paper, and from bamboo socks to carbon credits); how some economies depend on lignin and how farming lignin changes local environments. Students will gain a critical appreciation of how knowledge of plant biochemistry underpins commercial exploitation of plants, and how such diverse disciplines as geography, ethics and agriculture are interlinked with the future of plants on earth.

Module aims

Outline syllabus

This is an indicative module outline only to give an indication of the sort of topics that may be covered. Actual sessions held may differ.

1. Glucose and sucrose - overview of photosynthesis and biochemistry of simple sugars; the sugar cane and sugar beet industries; and from nectar to biofuels;
2. Cellulose - biochemistry from glucose to cotton; plant cell walls and structures; cotton as an industry; the acceptability of GM in cotton farming;
3. Starch – different starches and diverse uses in food; wheat, potatoes and maize as mega crops; products from popcorn to recyclable shopping bags;
4. Lignins – hard woods, soft woods and grasses; the biochemistry of lignin synthesis; types of lignin and their properties; wood products from timber to paper and carbon credits and the economies which depend on them;
5. Proteins – plant storage proteins and food supplies; soya farming from the American mid-west to felling of the Amazon forests and onto alternative dairy products; gluten and food allergies;
6. Oils and waxes – the biochemistry of fatty acids, oils and waxes and their physical properties; uses as foods, fuels and luxury products;
7. Algae – what have these more primitive plants got to offer?
8. There will be an assessment in which students will research a plant natural product not covered in the lectures to prepare a podcast on aspects of its biochemistry, exploitation and its impact on humankind. The evaluation should include an ethical viewpoint.

Learning outcomes

By the end of the module, students should be able to:

• demonstrate a working understanding of the underpinning biochemistry of a range of natural plant products.
• have a critical appreciation of the properties of a range of plant natural products, how these have been adopted by humankind and how our uses are reflected in agriculture with associated impacts on the environment.
• Have the skills to question and evaluate the gains and losses of humankind's exploitation of plants and their products.

Indicative reading list

Plant Biochemistry.
Caroline Bowsher, Alyson K. Tobin.
ISBN: 9780815344995

Subject specific skills

• The ability to synthesise a critical appreciation of a plant product with knowledge of its biosynthesis, properties and uses, using cross-disciplinary information sources and quantitative data (possibly economic) if appropriate.
• The ability to research given topics in the primary and peer-reviewed literature and consolidate relevant information to present a well-structured scientific presentation.
• To develop and deliver an oral presentation where the content accuracy and the delivery style will be appropriate to the topic and audience
• The ability to identify and apply relevant principles, concepts, theoretical frameworks and approaches to recognise competing pressures on exploitation of plant natural products.

Transferable skills

• Communication
• Critical thinking
• Digital literacy
• Information literacy
• Professionalism
• Problem solving
• Teamwork