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 (in a form of a small group project), 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.
|Unit name||Food Microbiology|
|College/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
|Coordinator||Doctor Jay Kocharunchitt|
|Teaching staff||Professor Tom Ross|
|Available as an elective?||Yes|
|Delivered By||University of Tasmania|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
|Study Period||Start date||Census date||WW date||End date|
* 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 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
- Outline the importance of microorganisms and their role in the production, deterioration and safety of foods, from both ecological and physiological perspectives.
- Explain scientific information about food-borne microorganisms to minimise potential food safety risks and maintain the microbiology quality of foods.
- Select appropriate microbiological methods for study, control and manipulation of food-borne microorganisms
- Conduct a research project in food microbiology through the application of microbiological methods
|Field of Education||Commencing Student Contribution 1,3||Grandfathered Student Contribution 1,3||Approved Pathway Course Student Contribution 2,3||Domestic Full Fee 4|
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.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Prerequisites(Admission into a Masters course) OR ((KLA210 - Microbiology OR CJA214 - Microbiology B (Pharmacy) OR JFA214 - General Microbiology OR CXA241 - General and Medical Microbiology))
|Assessment||Examination - take home (40%)|Report on Nominated Set Practical (15%)|Essay Based on Reading Topic (15%)|Short Answer Questions (X4) (5%)|Small Research Project (25%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
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