UNSW Handbook Plan - Biotechnology

Biotechnology - BIOTA13972


	Faculty: Faculty of Science
	School: School of Biotechnology and Biomolecular Science
	Contact: http://www.babs.unsw.edu.au/
	Program: 3972 - Advanced Science
	Award(s):
	Bachelor of Science (Major)

Plan Outline

This is an Advanced Science Study Plan/Major in Biotechnology.

Biotechnology can be defined as the use of various biological processes to make products and perform services. The essential feature of biotechnology therefore is the use of biological processes based on living cells and biochemical macro-molecules such as proteins, DNA and RNA in a rapidly-expanding range of activities of benefit to mankind. As such, biotechnology makes practical use of the recent scientific advances in areas such as molecular genetics.

The development of recombinant-DNA (r-DNA) technology has resulted in the ability to produce large quantities of any potentially useful product. Based on this technology, a new generation of biopharmaceuticals, including hormones, vaccines, anti-hypertensive and anti-inflammatory agents, are being developed which have the potential to revolutionise medicine. Microorganisms and viruses are being modified for use in controlling plant and animal diseases and pests. Diagnostic kits are being developed for use in forensic science and in product identification and quality control. In addition, genetic improvements in agriculture, plants and animals are becoming a reality, as is the control of inborn genetic disorders in humans.

Some aspects of biotechnology are traditional, having been used for centuries. The first makers of bread, cheese and fermented beverages over six thousand years ago were applying biotechnological principles in processing these goods. Without understanding the processes they were operating, they were in fact making use of catalysis mediated by microbial cells. Such processes are still in use today and scientific advances now allow for much greater control of the processes with resultant improvements in quality and economics of production. The number of such biological processes has also expanded and enzymes and/or microorganisms are used in the production of a wide range of fermented foods (such as cheese, wine, beer, soy sauce, sauerkraut, yoghurt, tofu, kefir) and in the production of flavouring, colouring and sweetening agents.

Bioprocesses are also used in the extraction of minerals from low-grade ores, and modified and novel bioprocesses are being developed for the treatment of waste and degradation of recalcitrant molecules, an area of vital importance in our increasingly polluted planet.

The future for expansion in all the above areas is immense and an ability to cope with the problems of the 21st century will be heavily dependent on these advances.

Plan Structure

Stage 1