Food Biotechnology (FOOD90011) — The University of Melbourne Handbook

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Overview

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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: 3 November 2022