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Advanced Food Microbiology - FOOD2480
 The Red Centre promenade

   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 3
 
 
Enrolment Requirements:
 
 
Prerequisite: FOOD2320
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
  

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 meats, 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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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.