Part A: Course Overview

Course Title: Food Microbiology

Credit Points: 24.00

Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
ONPS1042	City Campus	Postgraduate	135H Applied Sciences	Face-to-Face	Sem 1 2007, Sem 1 2008, Sem 1 2010, Sem 1 2012, Sem 1 2014

Course Coordinator: Prue Bramwell

Course Coordinator Phone: +61 3 99257128

Course Coordinator Email: p.bramwell@rmit.edu.au

Course Coordinator Availability: appointment by email

Pre-requisite Courses and Assumed Knowledge and Capabilities

General Undergraduate Microbiology

Course Description

This subject aims to provide students with a theoretical detailed understanding of microbiological ecology and control of food and beverages. It also provides students with an understanding of food spoilage and foodborne disease and prevention. It prepares students in particular for knowledge to enhance a career path as a Food Microbiologist in the food industry or in an analytical laboratory or in food microbiology research. It also enhances student’s technical and interpretive skills in food microbiology; scientific communications skills, particularly critical evaluation of the literature, scientific communication (oral and written), problem solving, independent learning and time management.

Objectives/Learning Outcomes/Capability Development

At the end of this course students will have become familiar with the concept of food microbiology relating to microbial ecology of food, methods to control the growth of microorganisms in food, spoilage microorganisms and their effects, foodborne diseases of public health significance, investigating foodborne disease outbreaks, microbiology of different food groups, microorganisms used in the production of food and in foods for health, and best practice of storing handling and distribution of food. Students will also have developed practical skills in various areas of food microbiology.
It should also develop the following graduate capabilities:
· advanced scientific communication skills, particularly critical review of literature, written review, oral presentation and small group interaction,
· the skills to work cooperatively with a small group of peers and to communicate to other scientists, both orally and in written form,
· the skills to search scientific literature, critically evaluate scientific literature and produce a written scientific review on a given topic in food microbiology,
· the skills to solve unfamiliar problems, plan a work program and learn independently.

See capabilities

Overview of Learning Activities

Students will be guided through the subject by structured lectures and support tutorials that will explain and discuss the key concepts. There will be non-contact work associated with complementary self-directed learning and regular quizzes. There will also be an assignment by individuals and/or as a team on topics relating to the field of study. There will be a set of practical classes in the laboratory to achieve competence in technical skills. Students have the roles of active learners and have the responsibility of attending and actively participating in all planned student learning experiences, i.e. lectures, tutorials and practical classes, reading all relevant references pointed out during planned student learning experiences and undertaking such other private study as will benefit their learning toward the objectives of the course.

Overview of Learning Resources

Students will be provided with lists of relevant texts, library resources (including appropriate journals) and freely accessible Internet sites. Other material will be provided in class. Students will be able to access course information and learning materials online.

Overview of Assessment

Work will be assessed by an examination,  tests, assignments and practical reports as appropriate for the learning objectives.