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HSN204 - Food Microbiology and HACCP

Unit details

Year2018 unit information
Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Cohort rule:

Only available to students enrolled in D301, H315 or H300, D391 students completing the Food Studies major sequence (MJ-H000003) or minor sequence (MN-H000003).

Other students who would like to enrol in this unit must submit their request to Enrolment quotas apply.

Unit chair:

Ramon Hall


One of: SBB111, SLE111, SBC152, SLE152, SLE155, HSN104, HSN203


Must be enrolled in or have previously successfully completed HSN010

Incompatible with:


Contact hours:

5 hours - 1 x 2 hour class, 1 x 2 hour practical, 1 x 1 hour practical per week


This unit will provide students with an understanding of the diversity of food spoilage agents and food pathogens involved in food-borne disease, along with skills in microbiological analysis of food processes in industry. Topics covered include: microbial taxonomy; growth and kinetics of food pathogens and food spoilage microorganisms; control of microbial load including predictive microbiology, as standard test methods; instrumental methodology and rapid molecular methods of detection and identification of microorganisms in foods using knowledge of food processes and techniques; modified atmosphere packaging, quality control and microbiological Hazard Analysis Critical Control Points (HACCP) analysis; mode of action of food preservatives; food sanitation and hygiene processes and water quality analysis.


Assessment task 1: Two laboratory reports (maximum of 1000 words each) worth 20% of final grade each.

Assessment task 2: online MCQ test worth 10% of final grade.

Assessment task 3: Examination (2 hours) 50%


Hurdle requirement

Students are required to attend 80% of classes/laboratories

Prescribed texts

Adams, M.R. and Moss, M.O.  2007, Food Microbiology 3rd edition (revised), The Royal Society of Chemistry Publishers UK. ISBN 9780854042845

Unit Fee Information

Click on the fee link below which describes you:

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