HSN204 - Food Microbiology and HACCP
|Year||2016 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).
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 (500 words each) and online MCQ test 30%
Assessment task 2: Oral presentation of literature review 20%
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