Course Title: Perform microbiological techniques in the food industry
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: ONPS5214
Course Title: Perform microbiological techniques in the food industry
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Sam Cutri
Course Contact Phone: +61 3 9925 4876
Course Contact Email: sam.cutri@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 80
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
VBP040 - Apply principles of occupational health & safety to the food industry’, VBP043 - Apply an understanding of the food processing industry, VBP044 - Apply principles of food spoilage and control
Course Description
This unit provides an introduction to food microbiology. It covers the skills and knowledge required to perform generic microbiological laboratory techniques.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP035 Perform microbiological techniques in the food industry |
Element: |
1. Prepare for safe microbiological work using aseptic techniques |
Performance Criteria: |
1.1 Work area and equipment are selected for the safe handling of materials that may contain micro-organisms. |
Element: |
2. Identify the structure and function of cells and their components |
Performance Criteria: |
2.1 Types of animal, plant and microbial cells are identified. |
Element: |
3. Process microbiological samples |
Performance Criteria: |
3.1 Thin smears of samples for subsequent staining are prepared and stained. |
Element: |
4. Use a microscope correctly. |
Performance Criteria: |
4.1 Stereo and compound microscopes are set up correctly, and causes of variations in image quality are identified. |
Element: |
5. Apply aseptic techniques correctly to cultivate and isolate micro-organisms |
Performance Criteria: |
5.1 Broths, slopes, and plates of typical media are prepared. |
Element: |
6. Estimate the number of micro-organisms in food and water samples |
Performance Criteria: |
6.1 Samples are prepared for testing. |
Element: |
7. Perform and interpret tests to assist in the identification of common bacterial genera. |
Performance Criteria: |
7.1 Stained specimens are selected and prepared to demonstrate features and cellular characteristics of major bacterial groups |
Element: |
8. Identify methods for the control of growth of microorganisms |
Performance Criteria: |
8.1 Chemical and physical methods available for controlling microbial growth are identified |
Element: |
9. Identify the quality assurance procedures commonly used in a food testing laboratory. |
Performance Criteria: |
9.1 The controls used to monitor accuracy and precision of |
Learning Outcomes
This is a competency based program
Details of Learning Activities
Learning activities for this course will include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities
Teaching Schedule
Topic/Activities/Assessments
Outline Safety Prac 1 Safety
Introduction Prac 2 Aseptic Technique
Cells Prac 3 Microbial Contamination
Cells Prac 4 Microscopy
Microscope Prac 5 Staining
Growth Prac 6 Media Preparation
Growth Prac 7 Direct Microscopic Count
Fungi Prac 8 Microbes in Soil
Viruses Prac 9 Microbes in Water
Control Prac 10 Plate Count
Review Prac 11 Antibiotics Testing
Review Prac 12 Membrane Filtration
Learning Resources
Prescribed Texts
References
Other Resources
Madigan, Michael T., 1949- 2006.
Brock biology of microorganisms / Michael T. Madigan, John M. Martinko. 11th ed. 579 MADI
Prescott, Lansing M. c2005.
Microbiology / Lansing M. Prescott, John P. Harley, Donald A. Klein. 6th ed.579 PRES Tortora, Gerard J. c1986.
Microbiology : an introduction / Gerard J. Tortora, Berdell R. Funke, Christine L. Case. 2nd ed. 576 TORT
The “Bad Bug Book” – www.cfsan.fda.gov/~mow/intro.html
U.S. Food & Drug Administration, Center for Food Safety and Applied Nutrition Foodborne pathogenic microorganisms
Medical Microbiology- - www.kcom.edu/faculty/chamberlain/default.stm
Neal Chamberlain’s Look at the Microbial World
Lots of information about infectious diseases, photo gallery
Microbiology Webbed Out - www.bact.wisc.edu/MicrotextBook/
An entire microbiology book on the web
World Lecture Hall - www.utexas.edu/world/lecture/
Course materials for any subject including many science fields.
Quizzes, articles, web links, etc.
The Biology Project – University of Arizona - www.biology.arizona.edu/default.html
Information about cell biology, human biology, immunology, etc.
American Society for Microbiology (ASM) – Microbe Library – www.microbelibrary.org
Pictures of microorganisms, articles, etc.
The Microbiology Place – www.microbiologyplace.com
The website that accompanies the text (Microbiology: An Introduction, 7th ed. - Tortora) Quizzes, articles, web links, etc.
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Practicals 50% Due 9/3/12
Test 50% Due 6/6/12
Assessment Matrix
Course Overview: Access Course Overview