PLANT SC 2520WT - Microbiology and Biotechnology II

This course provides both an introduction to the biology of microorganisms relevant to the areas of agriculture, food and wine (including natural ecosystems), and an insight into how biotechnology can be used in industry to improve nutrition and sustainability of foods. Ethical issues, policies and consumer perspective concerning biotechnology for food production are also explored using current examples. Practical sessions provide an opportunity to learn techniques essential to the areas of Microbiology and Biotechnology including application of skills to undertake a group project on food fermentation or spoilage. The key concepts of the course are integrated into case studies, lectorials and workshops where students have the opportunity to apply their problem solving skills. For the first 6 weeks, lectures are shared with Microbiology for Viticulture and Oenology II and Microbiology and Invertebrate Biology II, whereas practical classes and tutorials for the three courses are co-timetabled but conducted at separate venues.