Area: | School of Biomedical Science |
Credits: | 12.5 |
Contact Hours: | 2.5 |
Lecture: | 1 x 1 Hours Weekly |
Tutorial: | 1 x 1 Hours Fortnightly |
Laboratory: | 1 x 2 Hours Fortnightly |
Syllabus: | Introduction to microbiology covering such areas as bacteriology, virology, mycology, parasitology and immunology. The ecology, biochemistry, isolation, enumeration and identification of bacteria, yeasts, fungi and viruses associated with foods. Food spoilage, food borne microbial disease, food fermentations, microbiological examination of foods and microbiological quality control. Introduction to biotechnology and its application in food production and processing. |
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Unit Outcomes: | On completion of this unit students will be competent in using the language of a microbiologist and be able to perform, observe, interpret and draw conclusions from simple practical exercises in microbiology. Understand the significance of microbiological principles for the production of food with high standards of hygiene. Implement appropriate methods to control and monitor microbes throughout the production and processing of food. Understand the microbial aetiology of several major human diseases transmitted via food and water, their prevention and control and their economic impact on industry. Perform, calculate and analyse microbial counts and understand their importance in monitoring levels of hygiene - Appreciate the role of a microbiologist in establishing HACCP and GMP programs for food processing, Competently maintain HACCP and GMP programs. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | No prescribed references. |
Unit Texts: | Black, J.G. (2002) Microbiology: Principles and Explorations, 5th edition, Prentice-Hall. Townsend D.E. (2001) Food Microbiology 233: Course Notes and Laboratory Manual. |
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Unit Assessment Breakdown: | Assignment practicals 75%, final Examination 25%. This is by grade/mark assessment. |
Field of Education: | 10900 Biological Sciences (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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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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