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 795-224 Food Microbiology

Credit Points

7.5

HECS Band

2

Coordinator

Mr S Cutri

Semester

1, repeat 2 (view timetable)

Contact

3 hours per week

Subject Description

The objective of this subject is to enable students to:

  • describe the micro-organisms of importance to the manufacture of food products and explain the effects they exert upon manufacturing practice and quality;

  • explain the effect of manufacturing processes upon the activity and survival of particular types and species of micro-organisms;

  • analyse problems associated with micro-organisms that occur within food factories and dairy foods;

  • describe the role of microbes in the treatment of factory effluent;

  • describe new applications of microbes and microbial by-products in the food industry.

The content includes: Microflora of dairy products. Food spoilage. Public health hazard. Characteristics of Salmonella, S. aureus, Clostridium, E. coli, B. cereus,Yersinia, Campylobacter, Listeria. Control of micro-organisms in food manufacturing. Sampling and line and environmental survey techniques. Applications of microbial genetics to new technologies.

Assessment

Three practical reports of 1000 words (10% each); 2 x two hour examinations (30% each); assignment of 1500 words (20%).

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Status:                   Official 2000
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