Molecular Food Microbiology

Course aim

To develop students' ability to critically apply molecular microbiology in food design and production.

Course content

Ecology, isolation, enumeration and identification of food spoilage organisms, focusing on moulds; molecular ecology and systematics of food microorganisms; starter cultures; the role and genetic improvement of fermentation organisms; waste management; food security; industrial microbiology.

Textbook(s)

Nil

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2006	Food Safety and Regulation

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Workshop	2 hours x 13 weeks
Practical	3 hours x 13 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Examination, Practical Work, 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.