1 Semester

5 Hours per Week

Hawthorn

HES2631 The Microbial World

Credit Points: 12.5 Credit Points

Related Course/s:

A unit of study in the: Bachelor of Health Science (Public and Environmental Health), Bachelor of Science (Biochemistry/Chemistry) , 
Bachelor of Science (Biotechnology), Bachelor of Science (Biotechnology)/Bachelor of Arts (Media and Communications),
Bachelor of Science (Biotechnology)/Bachelor of Business and Bachelor of Science (Psychology/Biochemistry).

Aims & Objectives:

During the unit of study we aim:

• To introduce the fundamental concepts involved in food microbiology and its importance to the food processing industry.
• To understand the role and importance of food microbiology in food safety and quality assurance issues.
• To gain the necessary laboratory skills to undertake final-year food-related research projects.

Teaching Methods:

Lectures, Practical Demonstrations, Practical Classes, Extensive Use of Multimedia Learning Resources, Learning Extension Program via the Internet.

Assessment:

Theory test 35%, Final exam 35%, Practical test 10%, Practical reports 20%

Generic Skills Outcomes:

Students are expected to enhance several of their graduate attributes during this unit of study and should consult with your lecturer if not clear as to how this unit of study achieves this. The graduate attributes which relate to this unit of study help to produce students who:

Are capable in their chosen professional, vocational or study areas.

• Have a basic understanding of the theoretical principles involved in the general area.
• Have an in-depth technical competence in the specific (core) discipline.
• Have a sense of social responsibility for subject specific knowledge and its applications.

• Are self-motivated.
• Have multifaceted research and problem solving skills.
• Are flexible.

• Have a broad understanding of the technical, social, cultural, ecological and economic environments and their interconnectedness.
• Have a broad understanding of the need for sustainability and sustainable development.
• Have a basic understanding of the need to carry out work in an ethical and socially responsible fashion.

Content:

• Role of micro-organisms in food spoilage.
• Food borne pathogens and toxins, control methods, food preservation methods.
• Viruses.
• Host-parasite relationships.
• Host responses to infection: the immune system.
• Clinical and diagnostic microbiology.
• Fermentation microbiology: manufacture of food, bioreactors.
• Related practical exercises.

Reading Materials:

Madigan, MT, Martinko, JM & Parker, J, Brock Biology of Microorganisms, 10th edn, Prentice Hall International, 2000.