Food Biotechnology

Course aim

To develop an understanding of the relevance of biotechnology to the food industry and to expand practical skills in molecular genetics and food microbiology.

Course content

Techniques in genetic engineering; identifying food genes; improvement of food microorganisms; bacteriophage resistant starter cultures; bacteriocins; genetically modified bacteria and yeast starter cultures; transgenic crops and livestock; bioinformatics; molecular diagnostics; microbial ecology of foods; historical development of biotechnology; food-omics; industrial microbiology, fermentation technology and bioreactors; batch and continuous cultures; food enzymes; production of food additives; microbial biomass; waste management; biotechnology and ethics.

Textbook(s)

Madigan, M.T., Martaneko, J.M. 2012, Brock Biology of Microorganisms, 13th edn, Pearson Prentice Hall

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2003	Food Microbiology

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	2 hours x 13 weeks
Tutorial	1 hour x 13 weeks
Practical	3 hours x 13 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Assignment, Examination, Practical Work

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
How to determine your Commonwealth Supported course fee. (Opens new window)

Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
How to determine the relevant non award tuition fee. (Opens new window)

Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.