Food Biotechnology

This subject has the following teaching availabilities in 2008:

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

engineering techniques in plants, animals and microorganisms;

mutation and mutant selection; genetic exchange; cloning;

emerging techniques; practical applications of genetic

technology in the food industry; enzyme production; phage

resistant cheese starters and improved starters organisms;

transgenesis emerging applications; rapid analytical

techniques, principles and applications in the food industry;

DNA probes; immunochemical assays; enzyme immunoassays;

biosensors; novel techniques; cultivation of microorganisms,

animal and plant cells in industrial situations; engineering,

biochemical and chemical considerations in fermentation

technologies; products and processes: microbial products,

mammalian products, antibiotics, vitamins and amino acids,

enzymes, organic acids; food fermentations and waste

utilisation; regulatory, food safety and ethical issues related to

applications of biotechnology.

This subject is not available as a breadth subject.