FDS202 Food Microbiology (8)


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 Location

Session 1
Distance*Wagga Wagga Campus
*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.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Biomedical Sciences

Enrolment restrictions

BIO115 or BIO118 or BMS115 or MCR101

Learning Outcomes

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


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 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.