Food microbiology (6 points)
(MED)
Leader: Ms Julie Woods (Nutrition & Dietetics) & Mr Mohamed Mohideen (Microbiology)
Offered:
Clayton Second semester 2004 (Day)
Clayton Second semester 2005 (Day)
Synopsis:
Objectives: On successful completion of the subject the student will understand 1. Food as an ideal niche for microorganisms 2. Microorganisms involved in food spoilage 3. Microorganisms as the causative agent of food borne disease due to food contamination 4. Ideal food handling practices to prevent microbial contamination and/or growth during processing, handling, storage and distribution 5. Methods of preservation of food at home and commercially 6. Traditional and industrial fermentation methods 7. The concepts of risk assessment, management and communication for food borne disease 8. The current regulatory system in Australia and other similar countries (US and European Union) 9. Lactic acid bacteria and other starter cultures including the commercial potential of microorganisms in the food industry 10. Probiotic organisms and their applications 11. Laboratory skills required in culturing and identifying microorganisms 12. Microbiological testing of food and water supplies 13. Evaluation of food borne outbreaks reported in the popular press and in scientific publications 14. Hazard analysis critical control points 15. The clinical risks associated with microbial contamination in selected sub groups
Assessment: Mid-semester test: 10% + Examinations: 50% + Practical reports & quizzes: 10% + Oral presentations: 10% + Laboratory practical skills: 5% + Assignment: 15%
Contact Hours: Weeks 1-6: 3 hours per week (lecture)
Prerequisites: BMS1021, BMS1062 or BIO1022
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