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  3. Food Biotechnology

Food Biotechnology (FOOD90011)

Graduate courseworkPoints: 12.5Not available in 2017

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Overview

Year of offerNot available in 2017
Subject levelGraduate coursework
Subject codeFOOD90011
FeesSubject EFTSL, Level, Discipline & Census Date
  • 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

Intended 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

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

Last updated: 16 August 2017