- Molecular basis of microbial genetics;
- Genetic enginerring techniques in plants, animals and microorganisms;
- Mutation and mutant selection;
- Genetic exchange;
- Cloning;
- Emerging techniques;
- Practical applications of genetic technology in the food industry;
- Enzyme production;
- Phage resistant cheese starters and enzyme production;
- Transgenesis - emerging applications;
- Rapid analytical technqieus, principles and applications in the food industry;
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- DNA probes;
- Immunochemical assasys;
- Enzyme immunoassays;
- Biosensors;
- Novel techniques;
- Cultication of microorganisms, animal and plant cells in industrial situations;
- Engineering, biochemical and chemical considerations in fermentation technologies;
- Products and processes: microbial products, mammalian products, antibiotics, vitamins and amnio acids, enzymes, organic acids;
- Food fermentations and waste utilisation;
- Regulatory, food safety and ethical issues related to applications of biotechnology.
Handbook Entry
This subject is taught by Dr David Tribe |
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