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.

Availability

* Offering has a residential school. Please view following information for further details.

Session 1 (30)
Online *
Wagga Wagga Campus

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

Grading System

HD/FL

Duration

One session

School

School of Biomedical Sciences

Prerequisites

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

Syllabus

This 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

Indicative Assessment

The following table summarises the assessment tasks for the online offering of FDS202 in Session 1 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Literature review
20
2
Practical exam
20
3
Final exam
60

Residential School

This subject contains a 3 day Compulsory 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 CSU Handbook was accurate at the date of publication: July 2020. The University reserves the right to vary the information at any time without notice.

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