Course Title: Introduction to Microbiology for Food and Nutrition

Part A: Course Overview

Course Title: Introduction to Microbiology for Food and Nutrition

Credit Points: 12.00


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2555

City Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 2 2017

Course Coordinator: Professor Mark Osborn

Course Coordinator Phone: +61 3 9925 7126

Course Coordinator Email: mark.osborn@rmit.edu.au

Course Coordinator Location: Bundoora Campus, Building 223, Level 1, Room 57

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory course. There are no prerequisites for this course.


Course Description

This course is intended to be an introduction to microbiology and introduce its relevance and importance to the food industry.

 

The course is designed to provide you with an understanding at a basic level of the diversity, structure, replication and growth of microorganisms across the three domains of life (Bacteria, Archaea and microbial Eukaryotes) and additionally of viruses. The course will also introduce you to the role and importance of these microorganisms in food spoilage, food safety and food production and in the food environment. It will introduce you to the methods used to enumerate, isolate, purify and characterise microorganisms safely.

 

You will be guided through the course by structured lectures, practical classes (compulsory attendance) and online learning support.


Objectives/Learning Outcomes/Capability Development

On successful completion of this course you should be able to:

 

CLO1: Outline the major groups, modes of growth, structure and cellular and genetic organisation of microorganisms

CLO2: Outline the biochemistry of microorganisms that affects food

CLO3: Describe methods to control microorganisms in food

CLO4: Understand microbial issues relating to the environment of food and food production

CLO5: Name and describe major microbes important for food spoilage, food safety and food production

CLO6: Describe approaches that can be used to culture microorganisms and perform basic microbiological techniques


This course contributes to the development of the following Program Learning Outcomes (PLOs) at AQF level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

 

4.0 Demonstrate effective communication of science

4.2 You will demonstrate an ability to write technical and scientific reports.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.


Overview of Learning Activities

You will learn in this course by:

 

  • Attending lectures
  • Participating in intensive laboratory immersion experiences

The course is supported by the Blackboard learning management system.

 

Total study hours:

 

The following is a guide to the time required to complete this course.

 

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 40 hours in total):

  • Lectures and tutorials
  • Practical sessions

 

Independent study activities (approximately 70 hours in total):

  • Practical session report preparation and/or worksheet completion
  • Course content review
  • Test and examination preparation


Overview of Learning Resources

Lecture notes and laboratory manuals will be used as required and as appropriate. Links to further learning resources will be provided at the course site at myRMIT.


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

Assessment will be based on both individual and collaborative performance of requisite laboratory tasks and their subsequent write-up.

 

Assessment Task 1: Online Tests

Two online tests

Weighting 10%

This assessment task supports CLOs 1, 2, 3, 4, 5 & 6

 

Assessment Task 2: Practical Assessments

Weighting 40%

This assessment task supports CLOs 1, 4 & 6

 

Assessment 3: Final Examination

Weighting 50%

This assessment supports CLOs 1, 2, 3, 4, 5 & 6