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.
|Unit name||Food Microbiology|
|College/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
|Coordinator||Doctor Jay Kocharunchitt|
|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).
- Explain the importance of microorganisms and their role in the production, deterioration and safety of foods, from both ecological and physiological perspectives.
- Analyse scientific information about food-borne microorganisms to minimise potential food safety risks and maintain the microbiology quality of foods.
- Choose 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.
|Assessment||Examination - take home (35%)|Report on Nominated Set Practical (20%)|Small Research Project (25%)|Essay Based on Reading Topic (15%)|Short Answer Questions (X4) (5%)|
|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|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.