Part A: Course Overview
Course Title: Food Microbiology
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2752 |
City Campus |
Postgraduate |
171H School of Science |
Face-to-Face |
Sem 2 2024, Sem 1 2025 |
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
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 the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area 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. It will develop problem solving capabilities in practicals working online and/or in teams in laboratory-based experiments that resemble real-world food testing practices to gather and evaluate microbial data using a range of current food analysis techniques. It also enhances student’s technical and interpretive skills in food microbiology, scientific communications skills, independent learning and time management.
Objectives/Learning Outcomes/Capability Development
This course contributes to the program learning outcomes for the following program(s):
GD132 - Graduate Diploma in Food Science and Technology
MC237 - Master of Food Science and Technology
PLO 1.2 Understand food science and technology - Display a thorough understanding of recent developments in a specialised area of food science and technology.
PLO 1.3 Understand food science and technology - Apply research principles and methods applicable to food science and technology.
PLO 2.1 Critically analyse and solve problems in food science and technology - Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.
PLO 2.2 Critically analyse and solve problems in food science and technology - Generate and evaluate complex ideas and concepts at an abstract level.
PLO 3.1 Apply food science and technology knowledge and skills - Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.
PLO 3.2 Apply food science and technology knowledge and skills - Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.
PLO 4.1 Communicate technical knowledge - Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.
PLO 5.1 Display personal and professional responsibility - Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.
PLO 5.2 Display personal and professional responsibility - Work effectively, responsibly, ethically and safely in an individual or team context.
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:
- Critically evaluate the impact of specific microorganisms and their biological processes on foodborne diseases, food spoilage and food production.
- Evaluate modern food industry processes for controlling food spoilage and pathogens in relation to good manufacturing practice and relevant national food safety regulations.
- Troubleshoot the microbial quality and safety of food products by applying methods and skills in food microbiology.
- Demonstrate professional skills in food testing by accurately observing, recording, evaluating, and reporting data in a laboratory report.
- Advocate solutions to microbiological food safety or spoilage problems, in collaboration with a diverse food microbiology or food safety team.
- Critique various microbiological food testing methods in relation to current industry practice and research.
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
The major textbook is available online via the RMIT library site.
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course Site. Other resources for sections of the course such as online web-based resources or journal articles will be advised via links in material supplied. Lectures and practical documents will be supplied online.
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
Assessments for this course are:
Assessment 1: Quizzes (Individual; Online)
Weighting 10%
This assessment supports CLOs 1 and 2
Assessment 2: Practical Assessments (Individual; Written and Performance)
Weighting 45%
This assessment supports CLOs 2, 3 and 4
Assessment 3: Food Microbiology Team Investigation (Team-based; Written and Oral)
Weighting 30%
This assessment supports CLOs 1, 2 and 5
Assessment 4: Industry Case-Study (Individual; Written)
Weighting 15%
This assessment task supports CLOs 2 and 6
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.