795-127 Microbiology

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

This objective of this subject is to develop a student's ability to:

• describe the nature of micro-organisms, their classification, identification, growth and cultivation;

• describe the importance of micro-organisms for food processing, fermentations, food spoilage and food poisoning;

• describe and evaluate both qualitatively and quantitatively the action of anti- microbial agents, chemical and physical;

• apply basic microbiological principles to the production, handling, processing and marketing of foods;

• perform basic laboratory techniques for studying micro-organisms.

The content includes: Microbiological diversity. Fungi: yeasts and moulds. Bacterial structure. Bacterial growth and nutrient requirements. Bacterial classification and identification. Viruses: structure, replication and identification. Methods for cultivation and identification of micro-organisms. Control of micro-organisms. Organisms of importance to dairy/food industry. Microbiological quality of raw milk.

Assessment

Four practical reports of 500 words (10% each); 2 x two hour examinations (30% each).