Food Microbiology

You are viewing an older version of this academic item. To access a different version, adjust the year in the field above. For handbooks published prior to 2023, click the "Previous Handbooks" button at the bottom of the page.

Abstract

In this subject students will be introduced to the fundamentals of microbiology through exploring the types/classes and characteristics of microorganisms (bacteria, fungi, viruses, parasites and their agents) and their effect on human health and the environment. Emphasis will be based on microorganisms in food production, processing and storage, and their … For more content click the Read More button below.

In this subject students will be introduced to the fundamentals of microbiology through exploring the types/classes and characteristics of microorganisms (bacteria, fungi, viruses, parasites and their agents) and their effect on human health and the environment. Emphasis will be based on microorganisms in food production, processing and storage, and their association with food borne diseases as well as overall human health and well-being.

Syllabus

This subject will cover the following topics: Module 1: Fundamentals of microbiology Introduction to the microbial world;Cellular structure of microorganisms; andKinetics of microbial growth and culturing of microorganisms. Module 2: Microorganisms and food systems Microorganism and food systems, health and environment;Microorganisms and food materials;Growth and survival of microorganisms in foods;Beneficial … For more content click the Read More button below.

This subject will cover the following topics:

Module 1: Fundamentals of microbiology

Introduction to the microbial world;
Cellular structure of microorganisms; and
Kinetics of microbial growth and culturing of microorganisms.

Module 2: Microorganisms and food systems

Microorganism and food systems, health and environment;
Microorganisms and food materials;
Growth and survival of microorganisms in foods;
Beneficial uses of microorganisms in foods;
Microbial food spoilage;
Microbial food-borne diseases;
Microbial detection methods in food systems;
Control of microorganisms in foods; and
Assuring the microbial safety of foods.

Assessment items

1. Topic Tests and Activities

2. Special topic paper

3. Final Exam

Learning outcomes

Upon successful completion of this subject, students should:

describe the structure and function of microorganisms, kinetics of microbial growth and how microorganisms can be cultivated and assayed;

discuss the importance of microorganisms to human health, the environment and food systems;

describe the microbial contamination of foods, food spoilage and food preservation and microbial borne diseases;

apply the roles of microorganisms in food production and processing;

explain the principles underlying the microbiological quality and safety of foods; and

gain practical experience of common microbial detection techniques.

Assumed knowledge

FDS102 Introduction to Food and Nutrition

Enrolment restrictions

Bachelor of Health Science (Food and Nutrition); Bachelor of Food Science and Nutrition; Bachelor of Education (Technology and Applied Studies) (3429TA) and Bachelor of Education Secondary (3415TA); Bachelor of Science; Undergraduate Certificate in Food and Nutrition; or at the Course Director's discretion.

Learning activities

Intensive School

Learning resources

Additional resources required by students

Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

All students are required to have a lab coat, safety glasses and covered footwear for lab based practicals.