Food Microbiology and Quality Assurance

Course aim

To advance knowledge on isolation and characterisation of food poisoning, food spoilage and food fermentation microorganisms, and to investigate food-borne disease outbreaks and describe recalls on food.

Course content

Quality systems (ISO 9000 series), Testing and Calibration Laboratories (ISO 17025); Characterisation of Gram positive and Gram negative bacterial food pathogens; Rapid detection methods of food pathogens; Analysis of microbial growth (predictive modelling) for shelf-life determination of food products; Food recalls; Quantitative
Microbiological Risk Assessment of foods; Foodborne disease outbreaks; Yeasts, moulds and bacteria involved in food fermentations and food spoilage; Production and microbial analysis of fermented foods.

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
Lecture	2 hours x 13 weeks
Tutorial	1 hour 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, Learning log/Journal, Project, Report

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.