Note: This is an archived Handbook entry from 2010.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2010:Semester 2, Parkville - 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:||N/A|
|Non Allowed Subjects:||N/A|
|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.
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
CoordinatorDr David 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 potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|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).|
Bachelor of Science |
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