No offerings have been identified for this subject in 2016

BCM301 Food Biotechnology (8)


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 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.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Assumed Knowledge

BCM206 or BMS205

Learning Outcomes

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


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 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.