FDS202 Food Microbiology (8)
CSU Discipline Area: Chemistry (CHEMI)
Duration: One session
Abstract:
This subject provides an overview of microorganisms in the food
industry, their role in food production and their association with
food borne diseases.
+ Subject Availability Modes and Locations
| Session 1 | |
|---|---|
| Distance * | Wagga Wagga |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: FDS202
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Prerequisite(s):
BIO115 or BIO118 or BMS115 or MCR101
Objectives:
Upon successful completion of this subject, students should:
- describe the contamination of foods by microorganisms;
- explain food preservation processes;
- explain the causes of spoilage of foods;
- describe the microorganisms associated with food borne diseases;
- explain the mechanisms of food borne diseases;
- identify the microorganisms associated with food production;
- explain the role of microorganisms in food production;
- explain the principles underlying the microbiological safety of foods;
- explain the principles underlying the microbiological quality of foods
Syllabus:
The subject will cover the following topics:
* The scope of microbiology;
* Microorganisms and food materials;
* Factors affecting the growth and survival of microorganisms in food;
* The microbiology of food preservation;
* The microbiology of primary food commodities;
* Food microbiology and public health;
* Bacterial agents of food borne illness;
* Non-bacterial agents of food borne illness;
* Fermented and microbial foods;
* Methods for the microbiological examination of foods;
* Controlling the microbiological quality of foods
Residential School
This subject contains a compulsory 3 day residential school.
A 3 day compulsory Residential School is scheduled which examines in the laboratory, the organisms associated with food spoilage/production and techniques for the manipulation and assay of these organisms in food.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.