Food Microbiology & Biotechnology (MICR7001)
Information valid for Semester 1, 2024
Course level
Postgraduate Coursework
Faculty
School
Agriculture Food Sustainablty
Units
2
Duration
One Semester
Attendance mode
In Person
Class hours
Lecture 2 Hours/ Week
Tutorial 2 Hours/ Week
Practical 3 Hours/ Week
2L2T3P
Incompatible
MICR3860 (Co-taught)
Assessment methods
Tutorial exercises
End of Semester examination
Mid Semester examination
Course enquiries
A/Prof Mark Turner
Current course offerings
| Course offerings | Location | Mode | Course Profile |
| Semester 1, 2024 (19/02/2024 - 15/06/2024) | St Lucia | In Person | Course Profile |
Please Note: Course profiles marked as not available may still be in development.
Course description
Examines the positive (fermentation) and negative (spoilage) roles microbes play in foods and methods of preservation. Rapid detection methods and molecular (DNA) methods relevant to food microbiology including genomics (WGS), real-time PCR and culture-independent identification are investigated. It also explores spores, biofilms and problems and applications of bacteriophages, GM microbes and bioreactors. Practical components include organic acid preservation of yeast in apple juice, extension of shelf-life using carbon dioxide, decimal reduction of bacteria using heat, the isolation and identification of food bacteria using 16s rDNA PCR, DNA sequencing and bioinformatics.
