No offerings have been identified for this subject in 2016
BCM301 Food Biotechnology (8)
AbstractIntroduces students to a number of molecular biology techniques including genetic engineering and examines a range of applications for this technology in the food industry. |
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+ Subject Availability Modes and Location
Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: BCM301
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject informationDuration | Grading System | School: |
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One session | HD/FL | School of Wine and Food Sciences |
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Learning OutcomesUpon successful completion of this subject, students should:
* describe the important issues related to molecular biotechnology;
* describe the different biological systems used in molecular biotechnology;
* describe the flow of genetic information;
* describe the principles of different molecular biotechnology techniques;
* describe a range of molecular biotechnology applications particularly those associated with the food and beverage industries |
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SyllabusThe subject will cover the following topics: * The molecular biology revolution;
* Molecular biotechnology biological systems;
* DNA, RNA, and protein synthesis;
* Recombinant DNA technology;
* Chemical synthesis, sequencing, and amplification of DNA;
* Directed mutagenesis and protein engineering;
* Applications of Molecular Biotechnology;
* Synthesis of commercial products by recombinant microorganisms;
* Genetically modified food products;
* Regulating molecular biotechnology |
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Residential SchoolThis subject contains a compulsory 4 day residential school.
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.