Part A: Course Overview

Course Title: Food Microbiology

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2113

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

 Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013,
Sem 2 2015

ONPS2113

City Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023,
Sem 2 2024,
Sem 1 2025

ONPS2374

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

 Sem 2 2007,
Sem 2 2009,
Sem 2 2011,
Sem 2 2013

ONPS2374

City Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

ONPS2688

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet2 2024

Course Coordinator: Dr Christopher Pillidge

Course Coordinator Phone: +61 3 9925 6001

Course Coordinator Email: christopher.pillidge@rmit.edu.au

Course Coordinator Location: Bundoora building 201

Course Coordinator Availability: by email appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Recommended Prior Study  

You should have satisfactorily completed or received credit for the following course/s before you commence this course:  

If you have completed prior studies at RMIT or another institution that developed the skills and knowledge covered in the above course/s you may be eligible to apply for credit transfer.  

Alternatively, if you have prior relevant work experience that developed the skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning.  

Please follow the link for further information on how to apply for credit for prior study or experience. 

Assumed Knowledge

You should have a prior general knowledge and understanding of microbes, including taxonomy, anatomy, growth and ecology and demonstrated safe practical skills working with microbes in the laboratory. Basic knowledge of bacterial genetics and immunology is also highly desired. 


Course Description

This course is designed to extend students’ knowledge and understanding of the attributes of microorganisms and the applications of modern techniques in the field of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, food-borne diseases, food spoilage, fermentation of food and modern microbial analysis techniques relating to food. The course will enhance problem solving skills though laboratory-based experiments that resemble real-world food testing practices. Students will gather and evaluate microbial data using a variety of current food analysis techniques. The course aims to enhance students’ technical and interpretive skills in food microbiology, scientific communication, independent learning and time management. 


Objectives/Learning Outcomes/Capability Development

This course contributes to the program learning outcomes for the following programs: 

BH087SCBDD - Bachelor of Engineering (Chemical Engineering) (Honours)/Bachelor of Science (Biotechnology)     

PLO 1.2 Understanding science - You will demonstrate a coherent understanding of biological sciences by explaining the role and relevance of biological sciences in society. 
PLO 2.2 Scientific knowledge - You will exhibit depth and breadth of knowledge by demonstrating that biotechnology has interdisciplinary connections with other sciences. 
PLO 3.1 Inquiry and Problem Solving - You will be able to critically analyse and solve problems in biotechnology by gathering, synthesizing and critically evaluating information from a range of sources. 
PLO 3.3 Inquiry and Problem Solving - You will be able to critically analyse and solve problems in biotechnology by selecting and applying practical and/or theoretical techniques with technical competence in conducting field, laboratory-based, or virtual experiments. 
PLO 3.4 Inquiry and Problem Solving - You will be able to critically analyse and solve problems in biotechnology by collecting, accurately recording, interpreting, and drawing conclusions from scientific data. 
PLO 4.1 Communication - You will be an effective communicator of biological sciences by effectively communicating scientific results, information, or arguments using a range of modes (oral, written, visual) for a variety of purposes and audiences. 
PLO 5.1 Personal and professional responsibility - You will be accountable for individual learning and scientific work in biotechnology by being an independent and self-directed learner. 
PLO 5.2 Personal and professional responsibility - You will be accountable for individual learning and scientific work by working effectively, responsibly, ethically, and safely in an individual or team context. 
PLO 5.3 Personal and professional responsibility - You will be accountable for individual learning and scientific work by demonstrating knowledge of the regulatory frameworks and ethical principles relevant to biotechnology. 

BH101BT - Bachelor of Science (Dean's Scholar, Biotechnology) (Honours) 

PLO 1 Understanding science 
PLO 2 Scientific knowledge  
PLO 3 Inquiry and Problem Solving 
PLO 4 Communication 
PLO 5 Personal and professional responsibility 

BP199P7 - Bachelor of Science (Food Technology and Nutrition)     

PLO 1.1 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice. 
PLO 2.1 Exhibit depth and breadth of scientific knowledge - You will demonstrate a depth and breadth of the core concepts in food technology and nutrition. 
PLO 2.2 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance. 
PLO 3.1 Critically analyse and solve scientific problems - You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition. 
PLO 3.3 Critically analyse and solve scientific problems - You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition. 
PLO 3.4 Critically analyse and solve scientific problems - You will develop project and business managment skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results. 
PLO 5.1 Demonstrate accountability for your own learning and scientific work -  You will demonstrate accountability for your own learning and professional conduct. 
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically. 

BP226P7 - Bachelor of Science (Biotechnology)     

PLO 2.2 Scientific knowledge - You will exhibit depth and breadth of knowledge by demonstrating that biotechnology has interdisciplinary connections with other sciences. 
PLO 3.1 Inquiry and Problem Solving - You will be able to critically analyse and solve problems in biotechnology by gathering, synthesizing and critically evaluating information from a range of sources. 
PLO 3.3 Inquiry and Problem Solving - You will be able to critically analyse and solve problems in biotechnology by selecting and applying practical and/or theoretical techniques with technical competence in conducting field, laboratory-based, or virtual experiments. 
PLO 3.4 Inquiry and problem solving - You will be able to critically analyse and solve problems in biotechnology by collecting, accurately recording, interpreting, and drawing conclusions from scientific data. 
PLO 5.1 Personal and professional responsibility - You will be accountable for individual learning and scientific work in biotechnology by being an independent and self-directed learner. 
PLO 5.3 Personal and professional responsibility - You will be accountable for individual learning and scientific work by demonstrating knowledge of the regulatory frameworks and ethical principles relevant to biotechnology. 

BP350 - Bachelor of Science (Food Sci & Technology Major) 

PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.  
PLO 2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities. 
PLO 3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making. 
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input. 

BH099FTNDD - Bachelor of Science(Food Technology & Nutrition)/Bachelor of Engineering(Chemical Engineering)(Hons)     

PLO 1.1 Demonstrate a coherent understanding of science -  You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice 
PLO 2.2 Exhibit depeth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredients interactions, and quality assurance 
PLO 3.1 Critically analyse and solve scientific problems -  You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.. 
PLO 3.3 Critically analyse and solve scientific problems - You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and /or nutrition. 
PLO 3.4 Critically analyse and solve scientific problems - You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results. 
PLO 5.1 Demonstrate accountability for your own learning and scientific work - You will demonstrate accountability for your own learning and professional conduct 
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically 

BP199P23  - Bachelor of Food Technology and Nutrition    Food Science Technology 
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business    Food Science and Technology     

PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.  
PLO 2 Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.  
PLO 3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.  
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.  

For more information on the program learning outcomes for your program, please see the program guide.


On completion of this course, you will be able to:

  1. Analyse the impact of specific microorganisms and their biological processes on foodborne diseases, food spoilage and food production.
  2. Evaluate modern food industry processes for controlling food spoilage and pathogens in relation to good manufacturing practice and relevant national food safety regulations.
  3. Analyse the microbial quality and safety of food products by applying methods and skills in food microbiology.
  4. Demonstrate professional skills in food testing by accurately observing, recording, evaluating, and reporting data in a laboratory report.
  5. Demonstrate effective collaboration, communication and problem-solving skills appropriate within a diverse food microbiology or food safety team. 

 


Overview of Learning Activities

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course. 

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

Assessment Tasks

Assessment 1: Quizzes (Individual; Online) 
Weighting 15% 
This assessment supports CLOs 1 and 2 

Assessment 2: Practical Assessments (Individual; Written and Performance) 
Weighting 50% 
This assessment supports CLOs 2, 3 and 4 

Assessment 3: Food Microbiology Team Investigation (Team-based; Written and Oral) 
Weighting 35% 
This assessment supports CLOs 1, 2, and 5 

If you have a long term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.