Principles of Food Microbiology (MICR7003)
Information valid for Semester 2, 2020
Course level
Postgraduate Coursework
Faculty
School
Agriculture Food Sciences Schl
Units
2
Duration
One Semester
Delivery mode
Flexible Delivery
Class hours
2L, 2T, 3P
Incompatible
MICR2001
Assessment methods
Assignment, lab skills test, mid-semester examination and final examination
Course enquiries
A/Prof Mark Turner
Current course offerings
Course offerings | Location | Mode | Course Profile |
Semester 2, 2024 (22/07/2024 - 18/11/2024) | St Lucia | In Person | Profile unavailable |
Please Note: Course profiles marked as not available may still be in development.
Course description
Introduction to microbiology and food microbiology including microbial ecology of food; important foodborne pathogens (bacteria, viruses, fungi, seafood toxins, parasites, prions); food borne illness; indicator organisms; culture-based microbe detection; epidemiological and DNA fingerprinting methods used in outbreak investigations, antibiotic resistance in foodborne bacteria, foodborne pathogen pathogenesis mechanisms and emerging foodborne pathogens and evolution; practical culture-based microbiological examination of foods.