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  3. Food Microbiology

Food Microbiology (FOOD90023)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Year of offer2019
Subject levelGraduate coursework
Subject codeFOOD90023
Semester 1
FeesSubject EFTSL, Level, Discipline & Census Date

The aim of this subject is to provide students with an understanding of Food Microbiology. The content includes:

  • Overview of important microorganisms in foods
  • Microbial metabolism
  • Nature of microbial growth in food
  • Action of microorganisms on food components
  • Predictive microbiology
  • Microorganisms of importance for the food industry
  • Microorganisms of potential food safety concern
  • Genetically modified microorganisms

This subject is supported by a practical laboratory program, which emphasises modern and instrumental microbiological techniques.

Intended learning outcomes

This revised subject is designed to provide students with the fundamental aspects of food microbiology and their practical applications in the food industry.

Upon completion, students are expected to be able to:

  • Describe the nature of microorganisms, their classification, identification and growth
  • Acquire practical experiences in microbial identification
  • Identify strategies to minimize the risk of food poisoning and to improve consumer confidence in the safety of food
  • Understand differences between conventional and rapid methods of microbial analysis
  • Gain skills in examination and identification of a possible cause of food spoilage and disease causing microorganisms
  • Apply the principles of predictive microbiology

Generic skills

Upon completion of this unit, students should have developed:

  • A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
  • Capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to drive, interpret and analyse social, technical or economic information from multiple sources
  • Skills in observation, critical analysis and report writing

Last updated: 11 November 2018