208-216 Food Microbiology

526-201 Principles of Microbiology and Immunology

Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways: as components of the fermentation processes that are associated with the development of flavours and textures of food and its preservation; as the normal microflora that is associated with the origins of the food and persist during storage, possibly contributing to food spoilage; and as contaminants that enter food during processing or through subsequent mishandling, often posing public health risks. The aim of this subject is to familiarise students with: the microbes that are important in each one of these situations, including the major food pathogens and how to identify and characterise these through microbiological and genetic analysis: understanding the kinetics of bacterial growth and the factors that may alter this (altered water activity, low pH, temperature, preservatives) and the principles of modelling growth; principles of hazard and risk assessment in microbiological safety; the role of microbes in food processing, including examples of specific fermentation processes and waste treatment. Practical exercises and case studies will be undertaken to familiarise students with traditional and emerging microbiological techniques for detecting and identifying food microbes. Case studies will be performed in groups to develop investigative and group dynamic skills.

On completion of this subject, students should be able to:

• describe the role that microbes may play in food production, preservation, storage and safety;

• explain the principles of hazard analysis and critical control point assessment as applied to microbiological safety of food;

• apply models of bacterial growth to predict the impact of storage conditions and the presence of growth inhibitors;

• understand the role of microbes in product development, preservation and trait development;

• analyse the microbiology of foods using standard microbiological techniques and apply new technologies for this purpose;

• work within groups analysing and solving complex problems.

Practical reports (20%); reports from case studies (20%), one 1-hour examination (mid-semester) (20%) and one 2-hour examination (40%).