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Food Microbiology unit (KLA396)

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Unit year 2027

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Location: Hobart, Launceston

Introduction

This unit considers explores the roles of microorganisms in the production, deterioration and safety of foods, with a strong focus on ecological and physiological perspectives. It examines how key environmental factors such as temperature, water activity and pH affect microbial growth, survival, and inactivation in food systems.

Topics are organised into different modules covering:

  • microbial ecology and physiology relevant to foods;
  • microbial spoilage process and their inhibition;
  • production of foods by microorganisms;
  • microbial hazards associated with foods; and
  • an introduction to food safety management including HACCP and formal risk analysis. 

Students will learn to address real-world challenges in microbial food safety and quality through a combination of lectures, laboratory sessions, and group-based research projects. Practical sessions develop competency in both conventional and contemporary microbiological methods used in food testing and research laboratories. By the end of the unit, students will have gained an integrated understanding of how to manipulate microbial factors to ensure food quality, safety, and innovation. They will also develop research, teamwork, and science communication skills through project-based learning and presentations.

 

Summary

Unit name Food Microbiology
Unit code KLA396
Credit points 12.5
College/School Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Agriculture and Food Systems
Coordinator Doctor Jay Kocharunchitt
Available as an elective? Yes
Delivered By University of Tasmania
Level Advanced

Sustainable Development Goals

The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.

Availability

Specific information on 2027 unit availability will be available in August

Key Dates

Study Period Start date Census date WW date End date
Semester 1 21/2/2027 15/3/2027 18/4/2027 12/6/2027

* 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 2027 are indicative and subject to change. Finalised census dates for 2027 will be available from the 1st October 2026. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Discuss the importance of microorganisms and their role in the production, deterioration and safety of foods
  • Explain the ecology and physiology of food-borne microorganisms to minimise potential food safety risks and maintain the microbiological quality of foods
  • Apply microbiological methods for study, control and manipulation of microorganisms in foods
  • Conduct a research project in food microbiology

Fee Information

2027 fee information will be available in August.

Requisites

Prerequisites

KLA210 OR KLA298

Teaching

AssessmentLaboratory Journal (10%)|Mid Semester Test (15%)|Review Based on a Reading Topic (20%)|Small Research Project (25%)|End of Semester Test (30%)
TimetableView 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.

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.