Course Title: Perform microbiological tests pertaining to the food industry
Part B: Course Detail
Teaching Period: Term2 2013
Course Code: ONPS5236
Course Title: Perform microbiological tests pertaining to 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: 50
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
VBP035 - Perform microbiological techniques in the food industry,
VBP038 - Apply hygiene and sanitation practices
VBP044 - Apply principles of food spoilage and control
Course Description
This unit covers the skills and knowledge required to perform common tests and analysis in a food based microbiological laboratory
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP067 Perform microbiological tests pertaining to the food industry |
Element: |
Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene. |
Performance Criteria: |
1.1 The major bacteria responsible for food poisoning and |
Element: |
Apply the principles of microbiological quality control. |
Performance Criteria: |
2.1 Standard microbiological techniques to identify and |
Element: |
Identify food poisoning and spoilage bacteria, including methods of control. |
Performance Criteria: |
3.1 The spoilage patterns of specific foods at different |
Element: |
Perform basic microbiological techniques for the identification of food borne disease. |
Performance Criteria: |
4.1 The principles of accelerated culture techniques are critically |
Element: |
Perform techniques involving microbial fermentations. |
Performance Criteria: |
5.1 The types and characteristics of micro organisms used for |
Learning Outcomes
Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene.
Apply the principles of microbiological quality control.
Identify food poisoning and spoilage bacteria, including methods of control.
Perform basic microbiological techniques for the identification of food borne disease.
Perform techniques involving microbial fermentations.
Details of Learning Activities
Learning activities for this course may 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
Week Topic/Activities/Assessments
1 Introduction Safety Prac 1 Safety
2 Microbiology review Prac 2 Spoilage Activities
3 Microflora of Food Prac 3 Direct Microscopic Examination Using Viability Stains
4 Microbial Swabs Prac 4 Survey of a Food Processing/Preparation area
5 NO LAB
6 Microflora of Raw Milk Prac 5 Thermal death point and thermal death time
7 Microbial spoilage Prac 6 Microbial Spoilage of Refrigerated Meat
8 Microbial Testing Prac 8 Computer Pathogen Modelling NOT IN MICRO LAB
9 Intrinsic Extrinsic Factors Prac 7 Chemical Control Of Microbial Populations
10 Microbial Testing Prac 9 Microbial testing of cheese
11 Food Preservation Prac 10 Coliform Testing
12 Microbial Pathogens Prac 11 Rapid Methods
13 Microbial Pathogens Prac 12 Pathogen Identification - The Outbreak! Game NOT IN MICRO LAB
14 Microbial Fermentation
Learning Resources
Prescribed Texts
References
The recommended text for this subject is Modern Food Microbiology (6th Edition) By: Jay, James M. © 2000 Springer - Verlag - which is available free as an electronic book via RMIT library at |
Other Resources
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Practicals 50 % Due 24/10/13
Test 50 % Due 31/10/13
Assessment Matrix
Course Overview: Access Course Overview