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,
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 Campus, Building 201, Level 6, Room 11

Course Coordinator Availability: Appointment, by email


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 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) as well as viruses. The course will introduce you to the role and importance of these microorganisms in food spoilage, food safety and production and in the food environment. It will provide you with knowledge of the methods used to enumerate, isolate, purify and characterise microorganisms safely.

You will be guided through the course by structured blended learning materials and experiential practical activities.


Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes (CLOs):

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

CLO1. Explorethe major groups, modes of growth, structure and cellular and genetic organisation of microorganisms
CLO2. Differentiate the biochemistry of microorganisms that affects food
CLO3. Describe methods to control microorganisms in food
CLO4. Evaluate microbial issues relating to the environment of food and food production
CLO5. Categorize major microbes important for food spoilage, food safety and food production
CLO6. Review approaches that can be used to culture microorganisms and apply 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)

PLO1 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.

PLO2 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.
2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.

PLO4 Demonstrate effective communication of science
4.2 You will demonstrate an ability to write technical and scientific reports.

PLO5 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 undertake an integrated series of immersive learning experiences and activities to develop fundamental conceptual and practical understanding and experience of microbiology including within the context of food and nutrition. A blended learning will approach will be used involving face-to-face experiential learning activities complemented by online learning.


Overview of Learning Resources

Blended learning resources will be provided via the Canvas learning management systems and associated tools, in conjunction with practice-based experiential learning activities.


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: Foundation Concept online Quizzes
Weighting 15%
This assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 2: Practical-related Assessments
Weighting 35%
This assessment task supports CLOs 1, 4 & 6

Assessment 3: Project Assessments
Weighting 50%
This assessment supports CLOs 1, 2, 3, 4, 5 & 6