Course

Advanced Food Microbiology - FOOD2667

Faculty: Faculty of Engineering

School: School of Chemical Engineering

Course Outline: http://www.ceic.unsw.edu.au/

Campus: Sydney

Career: Postgraduate

Units of Credit: 6

EFTSL: 0.12500 (more info)

Indicative Contact Hours per Week: 3

Enrolment Requirements:

Prerequisite: FOOD2627

CSS Contribution Charge: 2 (more info)

Tuition Fee: See Tuition Fee Schedule

Further Information: See Class Timetable

View course information for previous years.

Description

This course consists of a series of lectures, discussion groups and visits to local food companies that takes food microbiology from its basic concepts to advanced consideration of current issues on food spoilage, foodborne microbial disease, food and beverage fermentations and the use of microorganisms as processing aids and sources of food ingredients and additives. With a focus on commodity groups, it considers industry structure, food properties and processing operations that impact on the growth, survival and biochemical activity of microorganisms as they relate to spoilage, safety and desirable fermentations. Commodities considered include dairy products, fruit and vegetables, meat products (red, poultry, seafoods) and alcoholic beverages. Advanced concepts of microbial taxonomy, biochemistry, physiology, detection and enumeration are covered as well as the use of microorganisms as sources of colours, flavours, polysaccharides, vitamins, amino acids and as probiotic and biocontrol agents.
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Study Levels

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