University of Adelaide
1 semester
An advanced undergraduate course exploring fundamental metabolic processes in plants, animals and microorganisms. Designed for students pursuing agricultural science, viticulture, veterinary medicine or food technology, this course combines theoretical biochemistry with practical laboratory skills.
This course is available to undergraduate students enrolled in relevant degree programs at the University of Adelaide. No specific prerequisites are listed, though students should have foundational knowledge in chemistry and biology from prior undergraduate study. Students must be enrolled in one of the qualifying degree programs including Bachelor of Science, Bachelor of Viticulture and Oenology, or Bachelor of Agricultural Sciences.
The course covers fundamental biochemical processes including protein structure and function, with emphasis on how amino acid composition determines protein characteristics. Students study enzyme kinetics and regulation, learning how enzymes catalyze reactions and the various mechanisms of enzyme inhibition. Carbohydrate and lipid metabolism pathways are examined in detail, demonstrating energy storage and release mechanisms. The course includes thermodynamic principles underlying biochemical reactions and amino acid biochemistry fundamentals. Practical components focus on experimental planning, reagent preparation, and use of laboratory instrumentation including spectrophotometers, centrifuges, and chromatographic apparatus. Students develop skills in biochemical data collection, analysis, and interpretation.
The University of Adelaide is a leading research institution with strong agricultural and life sciences programs. The course is delivered by experienced instructors including Beth Loveys and Christopher Ford, specialists in agricultural biochemistry. The Waite Campus provides specialized facilities for agricultural science education, and the course integrates real-world applications relevant to viticulture, veterinary medicine, and food technology industries.
Graduates can pursue careers in agricultural science, food technology, viticulture and oenology, veterinary medicine, and related biochemical research fields. The practical skills and theoretical knowledge prepare students for roles in agricultural research, quality assurance in food production, wine science, animal health diagnostics, and biotechnology. Many students progress to honors degrees or postgraduate study in specialized areas of agricultural or biological sciences.
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