Food Biotechnology

Subject 208-747 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Graduate/Postgraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 50 hours of lectures
Total Time Commitment: Not available
Prerequisites: completion of core subjects
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:

Subject Overview: Molecular basis of microbial genetics; genetic

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.

Assessment: Two assignments, each of 2,500 words (25% each), describing: (i) an application of biotechnology relevant tothe food or related industry, and, (ii) the design andmanagement of a fermentation system; three hour examinationcovering all topics (50%).
Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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