Food Microbiology
Course Level Undergraduate
Area/Catalogue
FOSC 2003
Course Level
Undergraduate
Offered Externally
No
Course ID
101078
Unit Value
4.5
University-wide elective course
No
Course owner
School of Pharmacy and Medical Sciences
Course aim
To extend the student’s knowledge of techniques and procedures for the systematic isolation and characterisation of bacteria in a food context.
Course content
Introduction to food poisoning and food spoilage; Hurdle Technology and factors affecting the growth, survival and death of microorganisms in foods. Systematic isolation and characterisation of relevant food bacteria; Gram positive food poisoning bacteria including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Clostridium perfringens & Clostridium botulinum; Gram negative bacteria including spoilage by acetic acid bacteria and pseudomonads; food poisoning due to Salmonella, Shigella, E.coli O157H7, Campylobacter, Yersinia, Vibrio parahaemolyticus & Vibrio cholera. Viruses and food poisoning. Case studies and the epidemiology of food poisoning.
Textbook(s)
Cox, B and Bauler, M., , Cook Chill for food service and manufacturing: guidelines for safe production, storage and distribution, Current Edition, AIFST Inc, Alexandria, NSW
Jay, J., Loessner, M., Golden D, Modern food Microbiology, Current Edition, Springer
Prerequisite(s)
| Common to all relevant programs | |
|---|---|
| Subject Area & Catalogue Number | Course Name |
| BIOL 2051 | Microbiology |
Corequisite(s)
Nil
Teaching method
| Component | Duration | ||
|---|---|---|---|
| INTERNAL, CITY EAST | |||
| Lecture | 2 hours x 13 weeks | ||
| Tutorial | 2 hours x 13 weeks | ||
| Practical | 3 hours x 13 weeks | ||
| INTERNAL, OFFSHORE, HONG KONG BAPTIST UNIVERSITY | |||
| Lecture | 26 hours x - | ||
| Tutorial | 26 hours x - | ||
| Practical | 39 hours x - | ||
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Assessment
Examination, Practical Assessment, Written Assignment
Fees
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.
Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.
* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.
Course Coordinators
