HSN204 - Food Microbiology and HACCP
|Year||2017 unit information|
|Enrolment modes:||Trimester 2: Burwood (Melbourne)|
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 email@example.com. Enrolment quotas apply.
One of: SBB111, SLE111, SBC152, SLE152, SLE155, HSN104, HSN203
Must be enrolled in or have previously successfully completed HSN010
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%
Assessment task 4: Students are required to attend 80% of classes/laboratories (hurdle requirement)
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
Unit fee information available soon