MI5041 - Food Microbiology

Credit points:	03
Year:	2005
Student Contribution Band:	Band 2
Administered by:

Microbes as agents of food-borne illnesses; the role of infectious, toxigenic and parasitic microorganisms and methods for their detection. Origin of microbes associated with food; factors affecting their growth and survival in food, food preservation, fermented foods, quality control. Basic concepts in microbial ecology particularly applicable to food microbiology. Involvement of microbes in the biogeochemical cycles and the impact of these cycles on the environment and human health.

Learning Outcomes

• appreciate the strategies enabling control of microbial growth in food;
• manipulate microbes in the laboratory and establish levels of contamination of selected microbes in food and water;
• measure parameters that are indicators of microbial water quality;
• recognise the diverse activities of microbes in the ecosystem and the consequences of their activity;
• understand the current status of microbial agents associated with food illnesses;
• understand the methods of isolation and identification of microbes associated with foodborne illnesses.

Prerequisites:	MI2011 or MI3021
Inadmissible Subject Combinations:	MI3041

Availabilities
, , Study Period 2
Census Date 31-Aug-2005
Coord/Lect:	tvwas.
Contact hours:	30 hours 6 hours 60 hours
Assessment:	(60%); (15%); (25%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.