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This unit is classed as a restricted unit and available to Master of Applied Science (Coursework) students.


Provides Master of Applied Science 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. Students will expected to undertake additional reading on relevant aspects of food microbiology that complement and extend the lecture content and will be assessed on their understanding of that material via examination and an essay on a relevant topic.

The practical component includes basic food microbiology techniques, and supervised small group research projects, and participation in food factory visits.

Summary 2021

Unit name Food Microbiology
Unit code KLA609
Credit points 12.5
Faculty/School College of Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Agriculture and Food Systems

Tom Ross

Teaching staff

Chawalit Kocharunchitt, Zoe Bartlett and others from the Centre for Food Safety and Innovation of the Tasmanian Institute of Agriculture

Level Postgraduate
Available as student elective? Yes
Breadth Unit? No



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Teaching Pattern

26 lectures, 13 x 3 hour practical classes/excursions, 4 one hour tutorials


3-hr theory exam (50%), essay (15%), reports on practicals (15%), excursions (2.5%) and research project (17.5%)

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