Food Microbiology (FOOD90023)

Overview

Availability	Semester 1
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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:

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

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

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