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

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

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

There are no enforced prerequisite courses. However, 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, as has been taught for example in BIOL2158 Microbiology or ONPS2555 Introduction to Microbiology for Food and Nutrition; or obtain equivalent capabilities from other similar courses. 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 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.

 This course contributes to the following Program Learning Outcomes (PLOs) at AQF level 9 for the students completing Master programs:

PLO-1 Understanding science

  • 1 You will demonstrate an advanced understanding of biological and food sciences by articulating the methods of science, explaining why current biological knowledge is both contestable and testable through further enquiry, and explaining the role and relevance of food science and biotechnology in society.
  • 2 You will have an understanding of recent developments in a specialised area of food science and biotechnology

PLO-4 Communication

  • 4 You will be able to effectively communicate concepts of biotechnology to specialist and non-specialist audiences, using a variety of presentation modes

PLO-5 Personal and professional responsibility

  • 5.3 You will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and biotechnology.


Course Learning Outcomes (CLOs):

On completion of this course you should be able to:

CLO1. Demonstrate an understanding of how microorganisms enter and grow in food or can be used to make food; the processes to identify and control foodborne disease and food spoilage; understand the basis of Australian food safety regulations that govern these processes.
CLO2. Acquire practical skills in food microbiological analytical methods to evaluate the microbial quality and safety of food.
CLO3. Demonstrate the ability to observe and evaluate data obtained and record and report findings accurately.
CLO4. Demonstrate ability to plan a work program and learn independently.
CLO5. Demonstrate the ability to work in a small group of peers using problem solving skills to solve problems in food microbiology issues and communicate the solutions in both verbal and in written communication

Postgraduate students should also be able to:
CLO6. Develop skills to search appropriate literature, critically evaluate it and incorporate the information gathered into a fully referenced scientific report.


Overview of Learning Activities

You will be guided through the subject by structured lectures and support tutorials that will explain and discuss the key concepts. There will be non-contact work associated with complementary self-directed learning. There will also be an assignment by individuals and/or as a team on topics relating to the field of study. There will be a set of on-campus and/or online practical classes in the laboratory to achieve competence in technical skills. You will have the roles of active learners and have the responsibility of attending and actively participating in all planned student learning experiences, i.e. lectures, tutorials and practical classes, reading all relevant references pointed out during planned student learning experiences and undertaking such other private study as will benefit your learning toward the objectives of the course.



Overview of Learning Resources

The major textbook is available online via the RMIT library site. Other resources for sections of the course such as online web-based resources or journal articles will be advised via links in material supplied. Lectures and practical documents will be supplied online.


 


Overview of Assessment

Assessments for this course are:

Assessment 1 Three online quizzes:
Weighting 15% for undergraduates, 10% for postgraduates
This assessment supports CLOs 1,2,4

Assessment 2 Practical assessments:
Weighting 45% for undergrads, 30% for postgrads
This assessment (supports CLOs 1-5)

Assessment 3 Team Investigation project report and oral presentations:
Weighting 40%
This assessment supports CLO 1, 3 and 5


The postgraduate course also includes:

Assessment 4 – Written assignment:
Weighting 20%.
This assessment task supports CLO 6