COURSE DETAIL
COURSE DETAIL
This course examines the key groups of marine organisms within New Zealand’s waters, and shelf/coastal areas. Attention will be given to understanding their diversity, distribution and adaptations to thrive within the dynamic marine environment.
COURSE DETAIL
Students study the broad concepts of sustainable development. This course covers the topics of sustainability as a holistic and urgent societal issue, the role of diets in sustainability, environmental impacts of agriculture, sustainability advances in the food, drink, and drug industry, including how these are assessed using Life Cycle Analysis. This course focuses on societal aspects of a sustainable transition and practical sessions focus on techniques relevant to the biotechnology industry, sustainability of food production, and health indices of global diets.
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
This course explores microbiological concepts relevant to agricultural, environmental, and food applications. Examples relate microbiological theory to the production and spoilage of foods and fodders, water quality, microbiological regulation of nutrient cycles, animal and plant health, and biotechnology. Students are introduced to common microorganisms and consider growth, classification, genetics, survival, and control by sterilization, disinfection, immunization, and antibiotics. As part of the theoretical and practical aspects of the course students gain experience with microbiological laboratory methodologies such as microscopy, sterile technique, and the isolation and identification of pure cultures.
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
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