Handbook home
Food Microbiology (FOOD90023)
Graduate courseworkPoints: 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 1
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 1 |
---|---|
Fees | Look up fees |
This subject is designed to provide students with the fundamental aspects of food microbiology and their practical applications in the food industry.
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
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: 3 November 2022
Eligibility and requirements
Prerequisites
Eligibility for honours or postgraduate coursework program.
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Chemistry and/or biology or equivalent background.
Inherent requirements (core participation requirements)
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: 3 November 2022
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 |
---|---|---|
1 practical report due in approximately Week 7
| Week 7 | 10% |
1 practical report due in approximately Week 11
| Week 11 | 10% |
Mid-semester exam held in approximately Week 6
| Week 6 | 20% |
Written exam
| End of semester | 60% |
Last updated: 3 November 2022
Dates & times
- Semester 1
Principal coordinator Said Ajlouni Mode of delivery On Campus (Parkville) Contact hours 60 hours - 24 hours of lectures, 24 hours of practicals and demonstrations and 12 hours of tutorials. Total time commitment 170 hours Teaching period 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
Ray, B. and Bhunia, A. (2008) Fundamental Food Microbiology. 4th edition. CRC Press. Taylor & Francis group. Boca Raton, London and New York.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Food Science Course Master of Food Science Course Graduate Certificate in Food Science - 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: 3 November 2022