Food Biotechnology

Subject 208-747 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

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: 48 hours of lectures
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
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: http://services.unimelb.edu.au/disability

Coordinator

Dr David Edward Tribe
Subject Overview:
  • Principles of Molecular Biology (Gene cloning; Regulation of gene expression; Over-expression of required products);
  • Applications of molecular biology techniques in plants, animals and micro-organisms important in food production and processing
  • Applications of molecular analytical techniques to the food industry (DNA probes; DNA micro-arrays; Bio-sensors; Rapid detection of pathogenic and spoilage organisms; Immuno assays, Detection of GMO in foods; Novel techniques)
  • Detection and extraction of value added products from foods
  • Bio-informatics (Database searching; Interpretation of results; Protein structure/function)
  • Regulatory, environmental, safety and ethical issues related to the application of biotechnology in the food industry
  • Industrial Fermentations (Choice of organisms, Cultivation and preservation of cultures; Optimisation of fermentation conditions; Waste management).
Assessment:

Two assignments of 1000 words each:

  1. Assignment 1 (20%), due mid-way through semester
  2. Assignment 2 (20%), due one week prior to the end of semester

Three hour written examination covering all topics (60%).
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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