FDS202 Food Microbiology (8)
Abstract
This subject provides an overview of microorganisms in the food
industry, their role in food production and their association with
food borne diseases. |
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+ Subject Availability Modes and Location
Session 1 | Distance* | Wagga Wagga Campus |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: FDS202
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject informationDuration | Grading System | School: |
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One session | HD/FL | School of Biomedical Sciences |
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Prerequisite(s) |
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BIO115 or BIO118 or BMS115 or MCR101 |
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Learning OutcomesUpon successful completion of this subject, students should:
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describe the contamination of foods by microorganisms;
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explain food preservation processes;
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explain the causes of spoilage of foods;
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describe the microorganisms associated with food borne diseases;
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explain the mechanisms of food borne diseases;
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identify the microorganisms associated with food production;
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explain the role of microorganisms in food production;
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explain the principles underlying the microbiological safety of foods;
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explain the principles underlying the microbiological quality of foods
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SyllabusThe subject will cover the following topics: * The scope of microbiology;
* Microorganisms and food materials;
* Factors affecting the growth and survival of microorganisms in food;
* The microbiology of food preservation;
* The microbiology of primary food commodities;
* Food microbiology and public health;
* Bacterial agents of food borne illness;
* Non-bacterial agents of food borne illness;
* Fermented and microbial foods;
* Methods for the microbiological examination of foods;
* Controlling the microbiological quality of foods |
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Residential SchoolThis subject contains a compulsory 3 day residential school.
A 3 day compulsory Residential School is scheduled which examines in the laboratory, the organisms associated with food spoilage/production and techniques for the manipulation and assay of these organisms in food.
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.