Course Title: Food Microbiology

Part A: Course Overview

Course Title: Food Microbiology

Credit Points: 12.00

Terms

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

ONPS2113

City Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

ONPS2374

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

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

ONPS2374

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

ONPS2688

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

Viet2 2024

Course Coordinator: Dr Christopher Pillidge

Course Coordinator Phone: +61 3 9925 6001

Course Coordinator Email: christopher.pillidge@rmit.edu.au

Course Coordinator Location: Bundoora building 223

Course Coordinator Availability: by email appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

 

Required Prior Study

You should have satisfactorily completed following course/s before you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning.

Assumed Knowledge

Students should have a prior general knowledge and understanding of microbes, including taxonomy, anatomy, growth and ecology and demonstrated safe practical skills working with microbes in the laboratory. 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 online and/or in teams in laboratory-based experiments that resemble real-world food testing practices to gather and evaluate microbial data using a range of current food analysis techniques. It also enhances student’s technical and interpretive skills in food microbiology, scientific communications skills, independent learning and time management.


Objectives/Learning Outcomes/Capability Development

This course contributes to the program learning outcomes for the following program(s):

  • BP199 Bachelor of Food Science and Technology

For more information on the program learning outcomes for your program, please see the program guide.


On completion of this course, you will be able to:

  1. Explain how microorganisms’ biological processes affect food or are used in food creation, how modern food industry processes are used to control food spoilage and foodborne disease microorganisms, and how this relates to the Australian food safety regulations.
    2. Apply food microbiological analytical methods and skills to evaluate the microbial quality and safety of food.
    3. Demonstrate professional food testing skills in observing, recording, evaluating and reporting data accurately in a laboratory report.
    4. Critique different methods used in microbiological food testing in relation to developing a food-testing work plan.
    5. Demonstrate professional collaboration, communication and problem-solving skills appropriate within a food microbiology team.
    6. Critically assess current knowledge and scientific literature in an industry-relevant area of food microbiology and reference this to write a scientific or food technology report.


Overview of Learning Activities

 

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course


Overview of Learning Resources

 

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

Assessment Tasks

Assessment 1 - Quiz
Weighting 15%
This assessment supports CLOs 1 and 2

Assessment 2 - Practical
Weighting 45% (Undergraduates) or 35% (Postgraduates)
This assessment supports CLOs 1, 2, 3 and 4

Assessment 3 - Team Report
Weighting 40% (Undergraduates) or 30% (Postgraduates)
This assessment supports CLO 1, 3 and 5

If you have a long term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.