KLA396 may form part of a microbiology major in the BSc degree course, together with three or more of CJA313, CJA314, KLA304, KLA346, KLA392, KLA394, KLA304 (if taken in conjunction with KLA396) and/or KLA398. Interested students who have not undertaken one of the nominated prerequisite units should contact the Unit Co-ordinator to discuss possible entry to the unit.
This unit equips students with knowledge of the role of microorganisms in the production, deterioration and safety of foods, from both ecological and physiological perspectives, including the effect of temperature, pH, water activity and other factors affecting the growth and decline of microbial cells and populations in foods. Underlying microbiological science will be discussed as well how the food industry uses that information in technologies and strategies for provision of safe, wholesome and enhanced foods that match consumer expectations. Specific topics include: microbial fermentations and biotechnological applications in foods; spoilage processes and food processing technologies; microbial hazards associated with foods and their physiology and mechanisms of virulence; and current approaches to food safety assurance including HACCP, risk assessment and predictive microbiology.
The practical component includes basic food microbiology techniques, visits to food processing factories, and supervised small group research projects.
|Unit name||Food Microbiology|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
Chawalit Kocharunchitt, Zoe Bartlett and others from the Centre for Food Safety and Innovation of the Tasmanian Institute of Agriculture
|Available as student elective?||Yes|
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* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
KLA210 or CJA214 or JFA214 or CXA241 or Admission into a Masters course
You cannot enrol in this unit as well as the following:
26 lectures, 13 x 3-hr lab classes/excursions, 2 x 1-hr tutorials
3-hr theory exam (50%), essay on a contemporary food microbiology research topic (15%), reports on practicals (15%), reports on small group projects (17.5%) and excursions report (2.5%)
|Timetable||View the lecture timetable | View the full unit timetable|
Information about any textbook requirements will be available from mid November.
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.