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Food Microbiology and Safety (FOOD20006)
Undergraduate level 2Points: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Email: hbj@unimelb.edu.au
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | Semester 2 |
---|---|
Fees | Look up fees |
Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways:
- As components of the fermentation processes that are associated with the development of flavours and textures of food and its preservation
- As the normal microflora that is associated with the origins of the food and persist during storage, possibly contributing to food spoilage
- As contaminants that enter food during processing or through subsequent mishandling, often posing public health risks
However, as foods must be safe and fit for human consumption, this subject aims to familiarise students with major food spoilage and pathogenic microorganisms.
The content will cover:
- The kinetics of bacterial growth and the factors that may alter this (water activity, low pH, temperature, preservatives)
- The principles of modelling growth
- The principles of hazard and risk assessment in microbiological safety
- The role of microbes in food processing, including examples of specific fermentation processes and waste treatment
Practical exercises and case studies will be undertaken to provide an in-depth understanding of the regulatory framework of food safety
Intended learning outcomes
On completion of the subject students should be able to:
- Describe concepts of normal flora and pathogenic microbes
- Understand how microbes interact and impact on food
- Understand the basics of identifying, classifying and enumerating microbes important in agri-food systems
- Use bright field light microscopy as a tool for identifying microbes
- Use aseptic techniques for the transfer and handling enumerating and identifying microorganisms in food samples
Generic skills
On completion of this subject students should have developed the following generic skills:
- Enhanced skills in preparing reports based on practical experience
- Ability to analyse and integrate information from published and publicly available literature
- Teamwork capability for completion of case study tasks in a timely fashion
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
One of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
AGRI10050 | Agricultural Systems Biology | Semester 1 (On Campus - Parkville) |
12.5 |
BIOL10002 | Biomolecules and Cells | Semester 1 (On Campus - Parkville) |
12.5 |
BIOL10008 | Introductory Biology: Life's Machinery | Semester 1 (On Campus - Parkville) |
12.5 |
BIOL10009 | Biology: Life's Machinery | Semester 1 (On Campus - Parkville) |
12.5 |
BIOL10004 Biology of Cells and Organisms
AND
One of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
AGRI10051 | Genetics for Agriculture | Semester 2 (On Campus - Parkville) |
12.5 |
BIOL10010 | Introductory Biology: Life's Complexity | Semester 2 (On Campus - Parkville) |
12.5 |
BIOL10011 | Biology: Life's Complexity | Semester 2 (On Campus - Parkville) |
12.5 |
BIOL10003 Genes and Environment
BIOL10005 Genetics and The Evolution of Life
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
Students are expected to be familiar with word processing, data management and graphical software packages and to be competent in electronic search techniques. This subject requires attendance at lectures and active participation in practicals.
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 11 April 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Assignment approximately due in week 9
| Week 9 | 15% |
Practical report
| Week 8 | 15% |
Five online quizzes worth 4% each | Throughout the semester | 20% |
Examination
| End of semester | 50% |
Hurdle requirement: Compulsory attendance at all laboratory practicals held in weeks 2 to 11. | N/A |
Last updated: 11 April 2024
Dates & times
- Semester 2
Principal coordinator Helen Billman- Jacobe Mode of delivery On Campus (Parkville) Contact hours Three hours of lectures per week and one 2-hour laboratory practical in weeks 2 - 11. Total time commitment 170 hours Teaching period 3 August 2020 to 1 November 2020 Last self-enrol date 14 August 2020 Census date 21 September 2020 Last date to withdraw without fail 16 October 2020 Assessment period ends 27 November 2020 Semester 2 contact information
Email: hbj@unimelb.edu.au
Time commitment details
170 hours.
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
Fundamental Food Microbiology by Bibek Ray and Arun Bhunia, 5th Edition, CRC Press.
Recommended texts and other resources
Food Microbiology by Martin R Adams and Maurice O Moss, 3rd Edition.
- Subject notes
This subject is available for science credit to students enrolled in the BSc.
- Related Handbook entries
This subject contributes to the following:
Type Name Informal specialisation Science-credited subjects - new generation B-SCI Informal specialisation Selective subjects for B-BMED - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 11 April 2024