1. Handbook
  2. Subjects
  3. Methods in Agrifood Biotechnology

Methods in Agrifood Biotechnology (BTCH30001)

Undergraduate level 3Points: 12.5Campus: Parkville

You’re viewing the 2017 Handbook. View archived Handbooks

Overview

Year of offer2017
Subject levelUndergraduate Level 3
Subject codeBTCH30001
Mode of delivery
On Campus — Parkville
Availability
Semester 1
FeesSubject EFTSL, Level, Discipline & Census Date

The aim of this subject is to introduce students to the practical skills in the application of biotechnological techniques with particular emphasis on agri-food sector related investigations. The practical techniques to be introduced to the students include cell and tissue culture, plant genetic transformation, molecular markers in animal and plant improvement, polymerase chain reaction and antibody based diagnostic techniques, accessing and utilising bioinformatic resources for biotechnology and analytical techniques for GM products, antioxidants and other constituents in food samples.

Learning outcomes

Upon completion of the subject, students should have:

  • Understood the way in which experiments are designed, interpreted and communicated
  • Experienced the use of particular laboratory techniques and methods used in agri-food biotechnology
  • Developed an understanding of technologies applied in biotechnology
  • Gained experience in writing scientific reports
  • Developed an ability to analyse data generated from their own experiments

Generic skills

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

  • The ability to integrate interdisciplinary knowledge across broad discipline areas
  • The awareness of and ability to utilize appropriate communication technology and methods for the storage, management and analysis of the data
  • The ability to develop as a well-informed citizen better able to contribute to their community
  • Critical thinking and problem solving skills
  • The ability to work effectively as a team member
  • Skills in the design, conduct and interpretation of experiments

Last updated: 27 March 2017