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
* 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. 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
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 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.
Contact
Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.

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