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8473 (v.9) Food Microbiology 233


Area:

School of Biomedical Sciences

Credits:

12.5

Contact Hours:

2.5
 
** 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 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.
 
** 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:

10900 Biological Sciences (Narrow Grouping)

HECS Band (if applicable):

2

Extent to which this unit or thesis
utilises online information:

Informational

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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