成人大片

Dr Karina Riggs

The anticipated knowledge, skills and/or attitude to be developed by the student are:

Demonstrated ability to

A lab coat, safety glasses and closed footwear must be worn in every practical session.

Recommended Reading

Communication

Cargill M and Bellotti M. (2004) Written Communicatio int eh Agricultural and Natural Resource Sciences. The 成人大片.
.


Biotechnology

Belitz HD and Grosch W. (1987) Food Chemistry (2nd edn.). Springer Verlag. Berlin.

Burton RA et al. (2006) Cellulolse synthase-like CsIF genes medicate the synthesis of cell callus (1,3;1,4)-B-D-glucans. Science. 311: 1940-1942

Collin P et al. (2004) The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease? Aliment Parmacol ther. 19: 1277-1283

Hansen HB et al. (2004) Grain characteristics, chemical composition and functional properties of rye as influcenced by genotype and harvest year. J Agric Food Chem. 52: 2282-2291

Hischenhuber C et al. (2006) Review article: Safe amounts of gluten for patients with wheat allergy or coeliac disease. Aliment Parmacol Ther. 23: 559-575

Holtekjolen ADK et al. (2006) Contents of starch and non-starch polysaccharides in barley varieties of different origin. Food Chem. 94: 348-358

Keegstra K and Walton J. (2006) Beta-glucans-brewer's bane, dieticians delight. Science. 311: 1872-1873

Shewry PR and Halford NG. (2002) Cereal seed storage proteins: structures, properties and role in grain utilisation. J. Exp. Bot. 53: 947-858

Spaenij-dekking L et al. (2005) Natural variation in toxicity of wheat. Potential for selction of non-toxic varieties of coeliac disease patients. Gastroenterology. 129: 797-806

Tamine AY et al. (1998) Laboratory made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol. Food Res Intl. 30: 311-317

Teaching and course materials will be posted in MyUni (). Lectures will be recorded and posted on MyUni.

Interactive pre-laboratory activities will be used in formative assessment.

Lectures are supported by online activities and laboratory work that develop and reinforce material covered in lectures. The practicals  allow students to synthesise and apply the skills learned in the course to address practical situations. The project work in weeks 7-12 allows students to develop skills in critiquing scientific papers, solving globally significant problems and communicate scientific knowledge in written form to a professional standard.

6 x 2 hour lectures
5 x 1 hour Tutorial (weeks 8 to 12)
4 Practicals of 4 hours (weeks 8 to 11)
1 team based Project Proposal
1 x 4 hr Computer Practical/ Workshop on Peer Review and Information Gathering in the first week; includes formative tasks,
group work and question time in tutorials to assist in preparation of the Project Proposal

This course is taught in either Weeks 7 to 12 or 8 to 13 to accommodate the Industry Placement/Experience in the Bachelor of Food and Nutrition Science and Bachelor of Viticulture and Oenology Programs, respectively.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 24 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

The course content will include the following:

Week 7
Lecture 1: Biotechnology for the food and wine industries
Lecture 2: DNA testing and its applications in the food and wine industries
Tutorial:    Introduction to the Project
Practical:   Identification and comparison of GMO's- Part 1

Week 8
Lecture 3: Genetic modification- Methods and approaches
Lecture 4: Genetic modification- Strategies and applications
Tutorial:    Project
Practical:  Identification and comparison of GMO's - Part 2

Week 9
Lecture 5: Commercial use of enzymes in industry - Part 1
Lecture 6: Commercial use of enzymes in industry - Part 2
Tutorial:    Project
Practical:   Recombinant enzymes in food processing- Part 1

Week 10
Lecture 7: Plant cell walls, carbohydrates and human health
Lecture 8: Plant cell walls and renewable biofuel production
Tutorial:    Project
Practical:  Recombinant enzymes in food processing- Part 2

Week 11
Lecture 9:   GM organisms and products: benefits and risk
Lecture 10: New methods in biotechnology: Science and regulation
Tutorial:      Project
Practical:    Wine fermentation and yeasts- Part 1


Week 12
Lecture 11: Biotechnology in the wine industry - Part 1
Lecture 12: Biotechnology in the wine industry - Part 2
Tutorial:      Exam revision
Practical:    Wine fermentation and yeasts- Part 2

Note: Lecture order may change from year to year depending on lecturer availability.

Attendance at practicals and tutorials in compulsory.

To pass the course, a student must obtain a minimum of 40% for the written exam(s). There will be no additional assessment for the
practical work or project proposal.

Assessment task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Outcomes being assessed
Pre-lab online tasks	Formative	0%	No	1-5
Examination	Summative	40%	Yes	1-4
Practical reports	Formative/Summative	30%	No	4,5
Project	Formative/Summative	30%	No	4,6,7

To pass the course, a student must obtain a minimum of 40% for the written exam(s). There will be no additional assessment for the practical work or project.

Attendance to all tutorial and practical sessions is compulsory and will include compulsory online formative assessment tasks (practicals only). These formative assessment tasks (pre- and/or during practical classes) are designed to guide students to the important material required for the practical report. A minimum standard will need to be achieved and students may re-submit to improve their mark. There will be no opportunity for additional assessment on the practical or project proposal components of the course.

To pass this course, a student must obtain a minimum of 40% for the written exam (hurdle requirement).

Exam: (40% of total course grade). A final exam will assess the students’ knowledge, ability to apply knowledge and critical analysis skills.

Practical Reports: (30% of total course grade). Three practical reports (extending across 2 weeks, 10% each).
Practical 1: Identification of Genetically Modified Organisms; is a complete practical report write up including Aims, Introduction, Results, Discussion, Conclusion and Reference list. All data are collated and analysed by students to prepare individual reports. Communications skills, ability to analyse and critically evaluate Genetically Modified Organisms and the relevance to food products are assessed in the report.

Practical 2:Recombinant enzymes in food processing; focuses on data presentation and summarising key points from three different, but related experiments. A formative assessment component is included to provide students with feedback before submission of the final assessment task. All data are collated and analysed by students to prepare individual reports. Communications skills, ability to analyse and critically evaluate how enzyme are used in the food and wine industry are assessed in the report. 

Practical 3: The role of yeast in wine fermentation; focuses on determining how yeasts with different mating types effect fermentation properties of wine. All data are collated and analysed by students to prepare individual reports. Students are required to present the data as would be expected for a presentation at a conference. Communications skills, ability to analyse and critically evaluate how yeast type can alter the properties of wine are assessed in the report.

Students will receive written feedback on each practical report submitted for assessment.

Project Proposal: (30% of total course grade): “Developing Convincing Project Proposals”. This assessment task involves a peer-supported learning environment, where students learn to confidently critique scientific papers and discuss scientific methods, formulate questions and devise experiments to address specific questions, summarise the important knowledge and gaps in an area of global significance and effectively communicate in written form to produce a document of a professional standard. There is a formative peer feedback component in the Week 11 or 12 tutorial. Successful completion (on-time according to written instructions) together with self and peer-evaluation of contributions throughout the project will provide evidence of interpersonal and life-long learning skills such as time management.

Quizzes: (formative)
Students will complete a total of 6 online quizzes during semester (formative). Quizzes are designed to refresh knowledge of a topic, link theory with practice and make students aware of HSW issues in the laboratory sessions. Quizzes will consist of multi-choice questions. They are pre-class activities. Students receive immediate feedback while submitting quiz answers.

Diagnostic and formative assessments are included in pre-lecture online activities and lecture activities such as “think pair share”, quizzes and group discussions in class.

Late submission of assessments

If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark.