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Food Microbiology (FOOD90023)
Graduate courseworkPoints: 12.5Dual-Delivery (Parkville)
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About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Overview
Availability | Semester 1 - Dual-Delivery |
---|---|
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: 31 January 2024
Eligibility and requirements
Prerequisites
None
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: 31 January 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Six 10 minute quizzes throughout the semester
| one quiz every fortnight | 10% |
Practical report
| Week 11 | 20% |
Mid-semester exam
| Mid semester | 20% |
Written exam
| During the examination period | 50% |
Last updated: 31 January 2024
Dates & times
- Semester 1
Principal coordinator Said Ajlouni Mode of delivery Dual-Delivery (Parkville) Contact hours 12x1hr lectures and 12x1hr zoom discussion every week. 6x2hr practicals and 10x1hr zoom prac discussion. The six pracs will be recorded and made available on Canvas to all students. Total time commitment 170 hours Teaching period 28 February 2022 to 29 May 2022 Last self-enrol date 11 March 2022 Census date 31 March 2022 Last date to withdraw without fail 6 May 2022 Assessment period ends 24 June 2022 Semester 1 contact information
Last updated: 31 January 2024
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 Master of Food Science Course Graduate Certificate in Food Science Course Graduate Diploma 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: 31 January 2024