Food Biotechnology

Subject FOOD90011 (2010)

Note: This is an archived Handbook entry from 2010.

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

This subject has the following teaching availabilities in 2010:

Semester 1, Parkville - 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.

Eligibility for honours or postgraduate coursework program.

Corequisites: none
Recommended Background Knowledge:

Chemistry and/or biology or equivalent background

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 Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website:


Dr David Tribe


Postgraduate Office, Melbourne School of Land and Environment, The University of Melbourne, Phone: +61 3 8344 7834, Email: (
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).
Objectives: The objectives of this subject are to:

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:


Breadth Options:

This subject is not available as a breadth subject.

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

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

  • academic excellence;
  • greater in-depth understanding of scientific disciplines oassociated with biotechnology.
  • The study will develop critical thinking and analysis; and problem solving.
  • Flexibility and level of transferable skills should be enhanced though improved ability to communicate ideas effectively in both written and verbal formats.
Related Course(s): Master of Science (Biotechnology)
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science

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