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303356 (v.2) Seafood Hygiene and Microbiology 202


Area:

Muresk Institute

Credits:

12.5

Contact Hours:

3.0
 
** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. **
 

Lecture:

1 x 2 Hours Weekly

Practical:

1 x 1 Hours Weekly

Prerequisite(s):

302467 (v.2) Introduction to Microbiology 132 or any previous version
 

Syllabus:

Examination of the nature and role of microbes in food, factors that effect growth and control of microbes in food, food spoilage and preservation, sterilisation, disinfection and sanitation relevant to food production and some of the major infectious diseases transmitted in food and water. The roll of a microbiologist in the establishment of a HACCP program for safe food production will also be considered.
 
** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. **
 

Field of Education:

50100 Agriculture (Narrow Grouping)

HECS Band (if applicable):

2

Extent to which this unit or thesis
utilises online information:

Supplemental

Result Type:

Grade/Mark

Availability

Year Location Period Internal Area External Central External
2004 Bentley Campus Semester 2 Y    
Area
External
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
Central
External
refers to external course/units run through the Curtin Bentley-based Distance Education Area

 
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