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HSN204 - Food Microbiology and HACCP

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).

Other students who would like to enrol in this unit must submit their request to ens-enquire@deakin.edu.au. Enrolment quotas apply.

Unit chair:

Stuart Smith

Prerequisite:

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

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Contact hours:

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

Note: You will need to access substantial learning resources and experiences in CloudDeakin (Deakin’s online learning environment). Compliance with the Standards in computing, connectivity and student capability are a condition on your enrolment.

Content

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

Assessment task 1: Oral presentation of literature review 20%

Assessment task 2: Examination (2 hours) 50%

Assessment task 3: Two laboratory reports (500 words each) including test 30%

Assessment task 4: Students are required to attend 80% of classes/laboratories (hurdle requirement)

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

Unit fee information available soon

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8th June 2007