Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Thirty-six hours of lectures and 36 hours practical, and demonstrations. |
Total Time Commitment: Estimated total time commitment (including non-contact time): 216 hours.
|Prerequisites:||650-141 Biology and 650-142 Genetics|
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Students are expected to be familiar with word processing, data management and graphical software packages and to be competent in electronic search techniques.
This subject requires attendance at lectures and active participation in practicals and tutorials.
CoordinatorDr David Edward Tribe
Undergraduate enquiries, the Melbourne School of Land and Environment
Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways:
However, as foods must be safe and fit for human consumption, this subject aims to familiarise students with major food spoilage and pathogenic microorganisms.
The content will cover:
On completion of the subject students should be able to:
|Assessment:||Practical reports (20%); reports from case studies (20%), one 1-hour examination (mid-semester) (20%) and one 2-hour examination (40%).|
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of this subject students should have developed the following generic skills:
|Notes:||This subject is available for science credit to students enrolled in the BSc (new degree only).|
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