Go to Courses and units

Food Microbiology unit (KLA396)

eStudent Enquire

Unit year 2027

View 2026 unit information

View previous years unit information

Quick Help

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

Location Study period Attendance options Available to
Hobart Semester 1 This unit is available through on-campus delivery Available to International Students Available to Domestic Students
Launceston Semester 1 This unit is available through on-campus delivery Available to International Students Available to Domestic Students
  • Key:
  • This unit is available through on-campus delivery On-campus
  • This unit is available through off-campus delivery Off-Campus
  • Available to International Students International students
  • Available to Domestic Students Domestic students
Note

Please check that your computer meets the minimum System Requirements if you are attending via Distance/Off-Campus.

Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.

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

Field of Education Commencing Student Contribution 1,3 Grandfathered Student Contribution 1,3 Approved Pathway Course Student Contribution 2,3 Domestic Full Fee 4
not applicable
  • Available as a Commonwealth Supported Place
  • HECS-HELP is available on this unit, depending on your eligibility3
  • FEE-HELP is available on this unit, depending on your eligibility4

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.

If you have any questions in relation to the fees, please contact UniConnect or more information is available on StudyAssist.

Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.

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.