Food Biotechnology

Subject FOOD90011 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject is not offered in 2016.

Time Commitment: Contact Hours: 24 hours of lectures, 11 hours of tutorials & 6 hours of workshops
Total Time Commitment:

170 hours.


Eligibility for honours or postgraduate coursework program.

Corequisites: None
Recommended Background Knowledge:

Students should have studied Chemistry and/or biology or have an equivalent background to succeed in this subject.

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:
  • Principles of Molecular Biology
  • Applications of molecular biology techniques in plants, animals and micro-organisms
  • Applications of molecular analytical techniques to the food industry
  • Detection and extraction of value added products from foods
  • Regulatory, environmental, safety and ethical issues related to the application of biotechnology in the food industry
  • Industrial Fermentations
Learning Outcomes:

Upon completion, students should:

  • Have developed an understanding of the application of biotechnology in animal, plant and food production
  • Have acquired practical skills in using nucleic acids sequences and bioinformatic data on computers
  • Be able to recommend appropriate measures to solve technical problems
  • Understand the principles of fermentation
  • A 1000 word assignment approximately due in Week 6 worth 20%
  • A 1000 word assignment approximately due in Week 11 worth 20%
  • A three-hour written examination covering all topics due at the end-of-semester examination period worth 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 associated 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): Graduate Certificate in Agricultural Sciences
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Master of Agricultural Science
Master of Animal Science
Master of Biotechnology
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
Related Majors/Minors/Specialisations: 100 Point (A) Master of Agricultural Sciences
100 Point (B) Master of Agricultural Sciences
150 Point Master of Agricultural Sciences
200 Point Master of Agricultural Sciences

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