Food Microbiology and Safety
Subject FOOD20006 (2014)
Note: This is an archived Handbook entry from 2014.
|Dates & Locations:|| |
This subject is not offered in 2014.
|Time Commitment:||Contact Hours: three 1-hour lectures & one 2-hour laboratory practicals per week |
Total Time Commitment:
Estimated total time commitment (including non-contact time): 216 hours.
BIOL10004 Biology of Cells and Organisms OR BIOL10002 Biomolecules and Cells
|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.
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/
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
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:
Practical exercises and case studies will be undertaken to provide an in-depth understanding of the regulatory framework of food safety.
On completion of the subject students should be able to:
Completion of at least 10 (80%) of the laboratory practicals is a hurdle requirement to pass the course.
Food Microbiology: a laboratory manual by Ahmed Elmeleigy Yousef, Carolyn Carlstrom;
Fundamental Food Microbiology by Bibek Ray and Arun Bhunia
Food Microbiology by Martin R Adams and Maurice O Moss, 3rd edition
Essentials of Food Microbiology by John Garbutt
|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:
This subject is available for science credit to students enrolled in the BSc (new degree only).
Science-credited subjects - new generation B-SCI and B-ENG. |
Selective subjects for B-BMED
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