Food Biotechnology (AGCH3026)


This unit of study aims to give students an understanding of the role of biotechnology in food production, and an appreciation of the underpinning science. The content is delivered in four discrete modules that address specific aspects of food biotechnology - enzyme technologies, GM foods, quality and safety of perishable products, and malting and fermentation. Illustrative case studies are included. The assessment tasks are designed to develop graduate attributes such as research and inquiry; information literacy, and an ability to critically evaluate information sources about food biotechnology; construct views and opinions on the science of food biotechnology, and propose informed solutions to food biotechnology problems; communicate aspects of food biotechnology to both the scientific and broader community

Further unit of study information


One 4-hr class/wk, which includes a combination of lectures, tutorials and practical work


The unit is taught in four separate modules,(4x25%); the assessment tasks vary for each module, but may include lab reports, short essays, opinion pieces, poster/oral presentations, or an exam.


Lecture notes, laboratory notes and set readings will be made available for each module through Blackboard. There is no recommended textbook.

Faculty/department permission required?


Unit of study rules

Prerequisites and assumed knowledge

6 credit points of Intermediate Biochemistry or Intermediate Chemistry


AGCH3003 or AFNR5103 or AGCH4006 or AGCH3005

Study this unit outside a degree

Non-award/non-degree study

If you wish to undertake one or more units of study (subjects) for your own interest but not towards a degree, you may enrol in single units as a non-award student.

Cross-institutional study

If you are from another Australian tertiary institution you may be permitted to underake cross-institutional study in one or more units of study at the University of Sydney.