Authorised by Academic Registrar, April 1996
Objectives Students will develop an understanding of food and industrial microbiology and apply basic principles learned in introductory microbiology subjects to areas of applied microbiology; their competence and confidence in use of microbiological practical skills through formal laboratory and individual project work so that they may function as technically competent microbiologists; their ability to analyse and discuss critically microbiological problems and experimental data.
Synopsis Study of food as a habitat for microorganisms. Taxonomic groups and physiological groups of organisms important in food spoilage. Organisms of public health significance in foods. Principles of food spoilage and food preservation. Commodity microbiology: canned foods; dairy microbiology. Aspects of microbiological testing of foods; standards. Industrial microbiology: culturing and maintaining microorganisms in industry; the continuous fermenter; industrial fermentations; aspects of genetic programming of industrial microorganisms; aspects of soil and wastewater microbiology; biological control using microorganisms. The subject is taught by lectures and laboratory work. Laboratory work includes individual projects comprising a large proportion of the assessment.
Assessment Tests: 60% + Laboratory work and projects: 40% + Satisfactory performance in both written tests and laboratory work is required to pass the subject + Relevance of laboratory work to theoretical study: in this applied microbiology subject development of laboratory skills to a high level of competence is emphasised. Project work in the laboratory is used as a means of integrating the theoretical study topics and in developing student ability to analyse critically and discuss microbiological problems and data.