Methods in Agrifood Biotechnology

Subject BTCH30001 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2015:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 02-Mar-2015 to 31-May-2015
Assessment Period End 26-Jun-2015
Last date to Self-Enrol 13-Mar-2015
Census Date 31-Mar-2015
Last date to Withdraw without fail 08-May-2015


Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 12 lectures (one per week), 36 hours of practical work ( three hours per week).
Total Time Commitment:

8 hours per week

Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

Coordinator

Prof Prem Bhalla

Contact

premlb@unimelb.edu.au

Subject Overview:

The aim of this subject is to introduce students to the practical skills in the application of biotechnological techniques with particular emphasis on agri-food sector related investigations. The practical techniques to be introduced to the students include cell and tissue culture, plant genetic transformation, molecular markers in animal and plant improvement, polymerase chain reaction and antibody based diagnostic techniques, accessing and utilizing bioinformatic resources for biotechnology and analytical techniques for GM products, antioxidants and other constituents in food samples.

Learning Outcomes:

Upon completion of the subject, students should have:

  • understood the way in which experiments are designed, interpreted and communicated
  • experienced the use of particular laboratory techniques and methods used in agri-food biotechnology
  • developed an understanding of technologies applied in biotechnology
  • gained experience in writing scientific reports
  • developed an ability to analyze data generated from their own experiments
Assessment:
  • Attendance at practical classes is compulsory. Students must attend at least 80% of the laboratory-based component to be considered for assessment.
  • A 10-minute group oral presentation or a 1000 word written assignmentapproximately in week 7 (15%);
  • Four 1000 words written reports throughout the semester -55%
  • two-hour end-of-semester written examination (30%);
  • Practical class attendance is compulsory and stduents must attend 8/10 practical classes- hurdle requirement
Prescribed Texts:

N/A

Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

On completion of this subject students should have developed the following generic skills:

  • The ability to integrate interdisciplinary knowledge across broad discipline areas
  • The awareness of and ability to utilize appropriate communication technology and methods for the storage, management and analysis of the data
  • The ability to develop as a well-informed citizen better able to contribute to their community
  • critical thinking and problem solving skills
  • able to work effectively as a team member
  • skills in the design, conduct and interpretation of experiments
Related Course(s): Master of Biotechnology
Related Majors/Minors/Specialisations: Agri-food Biotechnology (specialisation of Biotechnology major)
Science-credited subjects - new generation B-SCI and B-ENG.
Selective subjects for B-BMED

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