Chemistry Microbiology of Food

Subject 208-741 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Graduate/Postgraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 1, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 50 hours of lectures
Total Time Commitment: Not available
Prerequisites: None
Corequisites: None
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:


Dr Said Ajlouni
Subject Overview: Food chemistry and biochemistry including nutritional

and functional properties: water, carbohydrates, lipids, proteins

and related substances, enzymes, vitamins and minerals,

pigments and colorings flavours, food additives, contaminants,

toxicological factors, factors affecting nutritional properties and

intake of nutrients, food allergies and food intolerance,

relationship between diet and disease; Food Microbiology:

overview, control of growth, introduction to food preservation

techniques, hurdle concept of preservation, sources of

contamination, action of microorganisms on food components,

microorganisms of importance for food industry,

microorganisms of potential food safety concern.

Assessment: Two written assignments (2 x 25%); 2,500 word limit for each assignment), three hour written examination(50%).
Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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