Order Description
FOOD7018 – Food Bioprocessing assignment information
The assignments are 2500-3000 words.
Topics
Assignment topics will be determined through consultation with the Course Coordinator and/or a relevant academic (they need to be approved before you commence working on them). Students will first discuss this with the
Assignment topics will be determined through consultation with the Course Coordinator and/or a relevant academic (they need to be approved before you commence working on them). Students will first discuss this with the
course coordinator who will suggest the most appropriate academic supervisor. In some cases students will be encouraged to study a topic in an area related to the topic of their Graduate Research Project, but ensuring that there
is little or no overlap between the two.
Examples of assignment topics can include (but are not limited to) the following:
-Treatments of food processing wastes
-Value-adding to food processing waste products
-Bioseparations of valuable compounds
–
-Lactases in food processing
-Enzymes used in fruit juice processing
-Oxidoreductase applications in food processing
-Immobilisation of enzymes
-Enzyme engineering
-Genetic modification of plants for use in food applications
-GM High oleic acid soybean
-GM Golden Rice
-Genetic modification of animals for applications in the food industry
-GM Super salmon
-Genetic enhancement of microbes used in food enzyme production
–
-Biosensors
-Solid state fermentations
-Fermentation scale up considerations
-Traditional fermentations of Asia
-Traditional fermentations of Africa
-Methods to characterise microbes in fermentations
-Bacteriocins
-New molecular methods for detection of food microbes
Examples of assignment topics can include (but are not limited to) the following:
-Treatments of food processing wastes
-Value-adding to food processing waste products
-Bioseparations of valuable compounds
–
-Lactases in food processing
-Enzymes used in fruit juice processing
-Oxidoreductase applications in food processing
-Immobilisation of enzymes
-Enzyme engineering
-Genetic modification of plants for use in food applications
-GM High oleic acid soybean
-GM Golden Rice
-Genetic modification of animals for applications in the food industry
-GM Super salmon
-Genetic enhancement of microbes used in food enzyme production
–
-Biosensors
-Solid state fermentations
-Fermentation scale up considerations
-Traditional fermentations of Asia
-Traditional fermentations of Africa
-Methods to characterise microbes in fermentations
-Bacteriocins
-New molecular methods for detection of food microbes
General information
In the assignments students are expected to present a good coverage of the information available on their topic. This includes information from a range of sources including text books, reference books including encyclopaedias,
In the assignments students are expected to present a good coverage of the information available on their topic. This includes information from a range of sources including text books, reference books including encyclopaedias,
and journal articles and journal reviews. Presentation of recent information on the selected topics will be looked on particularly favourably. In many cases, recent journal articles will contain useful references to consult. Web sites
can also be valuable sources if used with caution (avoid Wiki websites as they are not peer reviewed). Academic staff may provide guidelines for assignment content.
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