Course Title: Food Microbiology

Part A: Course Overview

Course Title: Food Microbiology

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2113

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013,
Sem 2 2015

ONPS2374

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2007,
Sem 2 2009,
Sem 2 2011,
Sem 2 2013

Course Coordinator: Ms Prudence Bramwell

Course Coordinator Phone: +61 3 99257128

Course Coordinator Email: prue.bramwell@rmit.edu.au

Course Coordinator Location: Bundoora building 223

Course Coordinator Availability: by email appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Prerequisite capabilities are general knowledge and understanding of microbes, including taxonomy, anatomy, growth and ecology and demonstrated safe practical skills working with microbes in the laboratory, as has been taught in Microbiology 1or an equivalent course, or provide evidence of equivalent capabilities. Basic knowledge of bacterial genetics and  immunology is also highly desired.


Course Description

This course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, food-borne diseases,  food spoilage, fermentation of food and modern microbial analysis techniques relating to food. It will develop problem solving capabilities in practicals working in teams in laboratory-based virtual experiments to gather and evaluate  microbial data using a range of current food analysis techniques.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLOs) at AQF level 7

PLO-1 Understanding science

  • 1.2 You will demonstrate a coherent understanding of biological sciences by explaining the role and relevance of biological sciences in society.

PLO-2 Scientific knowledge

  • 2.1 You will exhibit depth and breadth of knowledge by demonstrating a well developed understanding of biological sciences, in the field of food microbiology.
  • 2.2 You will exhibit depth and breadth of biological knowledge by demonstrating knowledge that biotechnology related to food microbiology has interdisciplinary connections with other sciences, in particular food science.

PLO-3 Inquiry and problem solving

  • 3.1 You will be able to critically analyse and solve problems in biotechnology, related to food microbiology, by gathering, synthesizing and critically evaluating information from a range of sources.
  • 3.3 You will be able to critically analyse and solve problems in biotechnology, related to food microbiology, by selecting and applying practical and/or theoretical techniques with technical competence in laboratory-based virtual experiments.
  • 3.4 You will be able to critically analyse and solve problems in biotechnology, related to food microbiology, by collecting, accurately recording, interpreting and drawing conclusions from scientific data.

PLO-4 Communication

  • 4.1. You will be an effective communicator of biological sciences by effectively communicating scientific results, information, or arguments (in written mode) for a variety of purposes and audiences.

PLO-5 Personal and professional responsibility

  • 5.1. You will be accountable for individual learning and scientific work by being an independent and self-directed learner.
  • 5.2. You will be accountable for individual learning and scientific work by working effectively, responsibly, ethically, and safely in an individual or team context.
     


By the completion of the course you will be able to: 

  1. Demonstrate understanding  of how microorganisms enter and grow in food or can be used to make food and processes to identify and control foodborne disease and food spoilage.
  2. Demonstrate understanding of the basis of food safety regulations governing these processes.
  3. Workcooperativelyinsmallgroupsinthelaboratorytocriticallyanalysefood.
  4. Develop knowledge and practical in current analytical methods to evaluate the microbial quality and safety levels of food.
  5. Demonstrate ability to observe and evaluate data obtained and record and report finding accurately.
  6. Search appropriate literature, critically evaluate it and incorporate the information gathered in the practical exercise to write fully referenced scientific reports.
  7. Demonstrate ability to undertake independent self-directed work.

 


Overview of Learning Activities

Key concepts and their applications will be explained and illustrated in lectures (and tutorials) and online notes and will be supported by online references. Practicals of laboratory –based virtual experiments will be ongoing throughout the semester. Some material will be self-directed learning.

Total Study Hours

60 hours of lectures, tutorials and practical classes and 60 hours self-directed study


Overview of Learning Resources

The major text book for study is online via the RMIT library site. Other recommendation for sections of the course will be specific links to material supplied online or via links in material supplied. Lectures and practicals will supplied as documents online via the Blackboard site and some material may be supplied as audio recordings.


 


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching).

 Assessments for this course are:

Assessment 1 (15%)

Quizzes. This assessment task supports CLOs 1, 2, 3, 7

 Assessment 2 (55%)

Exam. This assessment task supports CLOs 1,2,4,5,7

 Assessment 3 (30%)

Practical performance and assessments. This assessment task supports CLOs 1-6

 Assessment based on practical work and practical reports: You must achieve a satisfactory level to satisfy that you would be safe to work in industry and show this by your weekly performance in the lab and acceptable level in written reports to pass this course.