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 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.
|College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Agriculture and Food Systems
|Doctor Jay Kocharunchitt
|Professor Tom Ross
|Available as an elective?
|University of Tasmania
- International students
- Domestic students
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- 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.
PrerequisitesKLA200 OR KLA210 OR CJA214 OR JFA214 OR CXA241 OR KLA256
|Short Answer Questions (X4) (5%)|Essay Based on Reading Topic (15%)|Report on Nominated Set Practical (15%)|Small Research Project (25%)|Examination - take home (40%)
|View the lecture timetable | View the full unit timetable
Required readings will be listed in the unit outline prior to the start of classes.
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