Offered

Sunway Second semester 2008 (Day)

Synopsis

Food microbiology is the study of both beneficial and detrimental effects of microorganisms in food. In this unit students are introduced to the types of microorganisms found in food, factors that affect their survival and growth in foods, and effects of microbial growth in foods. Discussion focuses on microorganisms related to food spoilage and food preservation. Disease-causing microorganisms are studied in the context of food safety. The purpose and importance of Hazard Analysis Critical Control Point (HACCP) in promoting food safety is addressed. Relationship of Good Manufacturing Practices (GMP) to HACCP is discussed. Halal issues are also addressed in relation to food safety.

Objectives

After completing this unit, the student should be able to demonstrate:

1. Understanding of the biology of microorganisms including the structure, function, physiology, genetics, and mechanisms involved in the interaction and adaptation of microorganisms in the changing environment.
2. Understanding of the scope of food microbiology and show knowledge of the microorganisms causing spoilage, pathogenic, and beneficial effects in the food industry.
3. The purpose and importance of HACCP in promoting food safety.
4. Laboratory skills and technical competence in standard microbiological techniques employed in the food industry including microscopic examination of foods, plate counts and detection of microorganisms in foods.
5. The ability to discuss issues that are important to food microbiology and safety based on scientific perspectives using the internet and library resources.
6. The ability to communicate effectively to groups and/or individuals through discussion sessions, report and oral presentations.

Assessment

Assignment (10%), practical report (20%), three online tests (20%) and a final examination (50%)

Contact hours

3 hours of lectures per week
3 hours of laboratory practicals per week

Prerequisites

BIO1011 and BIO1022

Prohibitions

BTH3711