Courses & Units
Food Microbiology KLA396
Hobart
Introduction
This unit considers 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 on the growth and decline of microbial populations in foods. Specific topics include:
- microbial physiology and ecology relevant to foods
- microbial spoilage processes and their inhibition
- beneficial microbial fermentations (including other, non-food, biotechnological examples)
- microbial hazards associated with foods and molecular physiology and ecology of food-borne pathogens
- and a brief introduction to current approaches to food safety assurance including HACCP, detection methods, quantitative risk assessment and predictive microbiology (n.b., these topics are covered in greater detail in KLA394/602).
The unit includes practical instruction in methods and approaches routinely used in food microbiology testing laboratories as well as research-oriented and novel methods, including emerging methods that are not yet well established. Excursions to at least two food processing plants are included to illustrate how the science of food microbiology is employed in industry, whether to preserve foods, produce foods or food ingredients, or to protect foods from harmful microorganisms.
The unit aims to provide students with a balanced appreciation of the scope of food microbiology from industrial practices to research needs and to have given students sufficient knowledge to understand and discuss these issues and to generate novel ideas for their application and exploitation. Students are also required to work on a research project in small groups, involving both design and execution of experiments and analysis and communication of experimental results in oral and written formats.
Summary
| Unit name | Food Microbiology |
|---|---|
| Unit code | KLA396 |
| Credit points | 12.5 |
| College/School | College of Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | Agriculture and Food Systems |
| Coordinator | Mr Chawalit Kocharunchitt |
| Teaching staff | Professor Thomas (Tom) Ross |
| Available as an elective? | |
| Delivered By | Delivered wholly by the provider |
| Level | Advanced |
Availability
| Location | Study period | Attendance options | Available to | ||
|---|---|---|---|---|---|
| Hobart | Semester 1 | On-Campus | International | Domestic | |
Key
- On-campus
- Off-Campus
- International students
- Domestic students
Key Dates
| Study Period | Start date | Census date | WW date | End date |
|---|---|---|---|---|
| Semester 1 | 22/2/2021 | 23/3/2021 | 12/4/2021 | 30/5/2021 |
* 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 (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2021 are indicative and subject to change. Finalised census dates for 2021 will be available from the 1st October 2020. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
Learning Outcomes
- Communicate and discuss the social and economic importance of food-borne micro-organisms and the interaction between the physiology and ecology of food-borne microorganisms and the foods that they affect
- Explain how that knowledge is exploited in technologies and strategies for minimising the deleterious effects of food-borne micro-organisms and also for optimising their beneficial aspects
- Discuss the range and characteristics of foodborne pathogens and their mechanisms of pathogenesis
- Discuss the breadth of food microbiology research and current areas of international research interest
- Demonstrate knowledge of a range of methods for detecting, identifying and enumerating micro-organisms from foods and food processing environments and an understanding of their limitations
- Demonstrate practical skills and knowledge relevant to commercial application of food microbiology through standard testing procedures as well as skills to design a research project and select appropriate methods to undertake and interpret the results of that study.
Fee Information
| Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
|---|---|---|---|---|
| 010911 | $993.00 | $993.00 | not applicable | $2,354.00 |
- Available as a Commonwealth Supported Place
- HECS-HELP is available on this unit, depending on your eligibility3
- FEE-HELP is available on this unit, depending on your eligibility4
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Requisites
Prerequisites
(Admission into a Masters course) OR ((KLA210 - Microbiology OR CJA214 - Microbiology B (Pharmacy) OR JFA214 - General Microbiology OR CXA241 - General and Medical Microbiology))Teaching
| Teaching Pattern | 2 x 50 min lectures weekly, 1 x 3 hr practical weekly |
|---|---|
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
Links | Booktopia textbook finder |
|---|
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