|Dates & Locations:|| |
This subject has the following teaching availabilities in 2008:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Twenty-four hours of lectures, 12 hours of tutorial and 24 hours practical, demonstrations and Webraft or LMS learning materials (1st semester, year 2; summer semester, depending on demand) |
Total Time Commitment: Not available
|Prerequisites:||202-103 Biology for Land and Food Resources or 650-141 Biology of Cells and Organisms; 650-142 Genetics and The Evolution of Life; 202-101 Chemistry for Land and Food Resources or 610-141 ÂChemistry.|
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
|Subject Overview:|| |
This subject aims to provide students with a basic understanding of the role of microorganisms in agricultural and food ecosystems. The relationship between microbes and their environment is complex, with both advantageous and detrimental outcomes possible. The subject commences by introducing students to mirobial cell biology and taxonomy. Students are then introduced to concepts of microbial evolution and diversity, with an emphasis on food, water, soil and animal microbiology (with an emphasis on ruminants). Laboratory skills will supplement and integrate the lecture material while introducing the student to the analytical tools used to detect, characterize and track microbes. In both lectures and laboratory, research projects relating to food microbiology, are used as examples of current methodologies used in the area.
|Assessment:||Four practical reports (20%), each report is three pages - double spaced; one 1000 word assignment (20%), one 3-hour examination (60%).|
|Recommended Texts:|| |
Information Not Available
|Breadth Options:||This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008. |
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
Information Not Available
Bachelor of Food Science |
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