Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011:Semester 2, Parkville - Taught on campus.
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: http://www.services.unimelb.edu.au/disability/
CoordinatorDr Said Ajlouni
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
The aim of this subject is to provide students with an understanding of Food Microbiology. The content includes:
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:
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|
Master of Food Science |
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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