141311

Food Technology 5: Food Microbiology and Safety

A project-based course aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141311

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

300-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Food Technology

Course planning information

Course notes

To pass the course students must submit/complete all assessments and achieve at least 50% in each assessment.

Prerequisite courses

Complete first
One of 280201,141222, 162212 or 162214

You need to complete the above course or courses before moving onto this one.

General progression requirements

You must complete at least 45 credits from 200-level before enrolling in 300-level courses.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Describe the means to prevent food poisoning and microbial spoilage of foods through preservation techniques such as heat treatment, chemical addition, manipulation of pH and water activity, irradiation, chilling and freezing and by application of packaging techniques.
  • 2 Apply hazard analysis techniques and the formulation of food safety plans (HACCP) for integration into process design and food formulation.
  • 3 Apply shelf life and probability of growth prediction using appropriate mathematical models
  • 4 Demonstrate ability to safely handle microbial cultures and contaminated materials, both in the laboratory and in the factory
  • 5 Clearly define a problem and desired outcomes, recognising stakeholder needs, commercial and consumer requirements.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Oral/Performance/Presentation 1 4 5 20%
Oral/Performance/Presentation 1 3 5 25%
Oral/Performance/Presentation 1 5 25%
Oral/Performance/Presentation 1 2 5 30%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Highly recommended

MODERN FOOD MICROBIOLOGY

Author
JAMES M. JAY, MARTIN J. LOESSNER AND DAVID A. GOLDEN
Edition
7TH EDITION

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