Food Microbiology

Subject FOOD90023 (2011)

Note: This is an archived Handbook entry from 2011.

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2011:

Semester 2, Parkville - 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: 48 hours
Total Time Commitment: 120 hours

Eligibility for honours or postgraduate coursework program.



Recommended Background Knowledge:

Chemistry and/or biology or equivalent background

Non Allowed Subjects:


Core Participation Requirements:

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:


Dr Said Ajlouni


Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)

Phone: 13 MELB (13 6352)

Subject Overview:

The aim of this subject is to provide students with an understanding of Food Microbiology. The content includes:

  • overview of important microorganisms in foods
  • microbial metabolism
  • nature of microbial growth in food
  • action of microorganisms on food components
  • predictive microbiology
  • microorganisms of importance for the food industry
  • microorganisms of potential food safety concern
  • genetically modified microorganisms

This subject is supported by a practical laboratory program, which emphasizes modern and instrumental microbiological techniques


This revised subject is designed to provide students with the fundamental aspects of food microbiology and their practical applications in the food industry.

Upon completion, students are expected to be able to:

  • describe the nature of microorganisms, their classification, identification and growth
  • gain practical experiences in microbial identification
  • identify strategies to minimize the risk of food poisoning and to improve consumer confidence in the safety of food
  • understand differences between conventional and rapid methods of microbial analysis
  • apply the principles of predictive microbiology

Two practical reports (10% each) The 1st report due the week after the mid semester break, and the 2nd during the last week of the semester.

One assignment of 1000 words in food microbiology (20%), due mid-way through semester

2 hour final written exam (60%)

Prescribed Texts: Ray, B. and Bhunia, A., 2008. Fundamental of food microbiology. 4th edition. CRC Press. Taylor & Francis group. Boca Raton, London and New York.
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Upon completion of this unit, students should have developed:

  • a profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
  • capacity for independent critical thought, rational inquiry and selfdirected learning and research
  • an ability to drive, interpret and analyse social, technical or economic information from multiple sources
  • skills in observation, critical analysis and report writing
Related Course(s): Master of Food Science
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science

Download PDF version.