Please note - Swinburne University of Technology

SC414 Industrial Problem-Solving
4.0 credit points
No. of hours per week: two hours
A second-year subject in the degree course in computeraided
chemistry and computer-aided biochemistry.
Subject description
Company organisation and communications, problem-solving,
example case study, patents, chemical economics, chemistry
case study, decisions case study.
~ ~ 4 1 8 Microbiology
6.0 credit points
No. of hours per week: three hours
A second-year subject in the degree course in computeraided
biochemistry.
Subject description
Taxonomy and identification of the major groups of bacteria
with particular reference to those organisms which are
associated with food poisoning (e.g. staphylococci,
salmonella) or whose pathogenic characteristics might be
associated with ingestion of food.
SC430 Scientific Communication
2.0 credit points
No. of hours per week: one hour
Subject description
Training and practice in the preparation of structured wriien
reports, using scientific theories, models andlor hypotheses
as the subject matter.
Literature review on a selected scientific topic.
Preparation of a curriculum vitae.
sc4sl Food Microbiology
10.0 credit points
No. of hours per week: five hours
A second-year subject of the degree course in environmental
health.
Subject description
Food Hygiene
Microbiological factors - micro-organisms involved in food
spoilage (especially in relation to the dairy, meat, wine,
canning and bottling industries). Conditions that promote or
inhibit food spoilage during food handling and storage.
Pathogenic micro-organisms commonly transmitted via foods.
Methods used to minimise unwanted microbial growth.
Determination of shelf life.
Interpretation and application of the microboiological aspects
of the Food Code. Food toxins of microbiological origin.
Use of micro-organisms
Use of micro-organisms in the flavouring of foods.
Use of micro-organisms in the preserving of foods (e.g.
yoghurt, cheese, beer, wine).
Use of micro-organisms in the manufacture of foods (e.g.
vinegar, alcoholic beverages, cheese, sour cream, vitamins,
etc.).
5~453 Applied Chemistry
6.0 credit points
No. of hours per week: two hours
A second-year subject in the degree course in computeraided
chemistry.
Subject description
Organophosphoruslsilicon chemistry. Basic NMR. Preparation,
reactions and reaction mechanisms of organophosphorus
and silicon compounds, using examples of industrial
importance. An introduction to basic proton NMR is also
included.
Polymer chemistry: classification of polymers. Introduction to
polymerisation reactions, including industrial polymerisation
processes. Characteristic properties of polymers and their
measurement, including molecular weight determinations
and crystallinity by X-ray spectroscopy.
SC460 Practical Chemistry
12.0 credit points
No. of hours per week: seven hours
A second-year subject in the degree course in computeraided
chemistry.
Subject description
Organic techniques: volumetric analysis, steam distillation,
rotary evaporation, recrystallisation, syntheses, identification
and characterisation of individual compounds and mixtures
using chemical tests, physical measurements, gas
chromatography, infra-red spectrometry and polarimetry,
practical test.
5~462 Biochemistry
7.0 credit points
No. of hours per week: two hours
A second-year subject in the degree course in computeraided
biochemistry.
Subject description
Anabolic pathways: biosynthetic pathways leading to glucose,
glycogen, lipid, protein, DNA.
Regulation and control of metabolism: control mechanisms
operating at the level of the gene and at enzyme level,
Examples will particularly be drawn from fermentation
pathways.
This subject will particularly use literature assignments in
order to cover the syllabus.
SC465 Practical Biochemistry
5.0 credit points
No. of hours per week: three hours
A second-year subject in the degree course in computeraided
biochemistry.
Subject description
Laboratory exercises include protein purification and analysis,
and experiments in metabolism and metabolic control.
Techniques used will include thin layer chromatography, gel
filtration, selective precipitation, ion exchange, gel
electrophoresis, spectrophotometric and enzymatic analysis of
metabolites and the use of the oxygen electrode.
SC467 Environmental Health Practice (1)
10.0 credit points
No. of hours per week: five hours
A second year subject in the degree course in environmental
health.
Subject description
Food establishment evaluation: design and construction
standards, hygienic practices, auditing and registration
procedures.
Cleaning and sanitisation procedures for food plant and
equipment.
Liquid domestic waste management: septic systems design,
installation and effluent disposal. Approval procedures.
Business communication: written communication procedures
for environmental health officers (reports, business letters,
menus, etc.).
Verbal communication technique. Seminar presentation