Food Microbiology

Subject FOOD90023 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

Semester 2, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 25-Jul-2016 to 23-Oct-2016
Assessment Period End 18-Nov-2016
Last date to Self-Enrol 05-Aug-2016
Census Date 31-Aug-2016
Last date to Withdraw without fail 23-Sep-2016

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 24 hours of lectures and 24 hours of practicals and demonstrations.
Total Time Commitment:

170 hours


Eligibility for honours or postgraduate coursework program.

Corequisites: None
Recommended Background Knowledge:

Chemistry and/or biology or equivalent background.

Non Allowed Subjects: None
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:


Assoc Prof Said Ajlouni



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 emphasises modern and instrumental microbiological techniques.

Learning Outcomes:

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
  • Acquire 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
  • Gain skills in examination and identification of a possible cause of food spoilage and disease causing microorganisms
  • Apply the principles of predictive microbiology
  • One practical report of 1000 words due in approximately Week 7 (10%)
  • One practical report of 1000 words due in approximately Week 11 (10%)
  • A one-hour mid-semester exam held in approximately Week 6 (20%)
  • A two-hour end-of-semester written exam (60%)
Prescribed Texts:

Ray, B. and Bhunia, A. (2008) Fundamental 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 self-directed 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): Graduate Certificate in Food Science
Graduate Diploma in Food Science
Master of Food Science
Postgraduate Diploma in Food Science

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