FST3711 - Food and industrial microbiology - 2019

This unit discusses food as a habitat, the principles involved in microbiological spoilage of foods, microorganisms of public health significance that cause foodborne illness, food safety and aspects of food preservation, useful microorganisms, new technologies and their use for microbiological testing of foods. The industrial microbiology section examines how microorganisms are obtained, handled and maintained in industry and discusses the application of genetically modified microorganisms. Fermentation modes and kinetic models are discussed using batch and continuous growth. Scale up and downstream processes of industrial fermentations and the role of microorganisms in producing substances of industrial importance is discussed using antibiotics, hormones, membrane proteins and bioethanol as examples.

On completion of this unit students will be able to:

1. Discuss food as a habitat for microorganisms;
2. Describe microorganisms characteristic to the food industry and their roles in food production, food spoilage, and food-borne illnesses; probiotics and useful microorganism in food.
3. Explain the principles involved in microbiological spoilage of food, microbial control, conventional and new and methods of preserving foods;
4. Recognise the importance of microbiological food criteria and HACCP systems for maintaining food safety in industry;
5. Discuss the use of microorganisms in industrial processes, and providing examples representing the breadth of these applications;
6. Describe the principles and applications of batch and continuous fermentation processes;
7. Describe the application of industrial microbiology for the production of new high-value products of commercial importance.

Examination (2 hours): 50%

Laboratory reports: 30%

Mid-term test: 20%

• Three hours of lectures
• 5-day block lab

See also Unit timetable information

Applied microbiology