BCM301 Food Biotechnology (8)
CSU Discipline Area: Biological Sciences (BILSC)
Duration: One session
Abstract:
Introduces students to a number of molecular biology techniques
including genetic engineering and examines a range of
applications for this technology in the food industry.
+ Subject Availability Modes and Locations
No offerings have been identified for this subject in 2013.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.
Assumed Knowledge:
Objectives:
Upon 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
Syllabus:
The 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
Residential School
This subject contains a compulsory 4 day residential school.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.