FSC5031 · Advanced food microbiology, food safety and biotechnology

Overview

In this unit, you will explore the roles of microorganisms in food systems, focusing on their impact on food quality, safety, and human health. Designed for students pursuing careers in food microbiology, public health, or food innovation, this unit balances theoretical knowledge with practical applications to cater to varying skill levels. You will begin your studies by examining how microbes generate compounds that shape flavours and aromas in fermented foods. A core practical component involves a kimchi fermentation experiment, where you will collect and analyse samples and interpret results to explore how bacterial activity can be influenced to produce different outcomes. You will explore food safety concepts through risk assessment, Hazard Analysis Critical Control Point (HACCP) plan development, and evaluation of the impact of antibiotic resistance in the food chain. You will also explore the dual roles of gut microbiota in health and disease, engaging in activities that encourage critical evaluation of scientific evidence on probiotics, postbiotics, prebiotics, and their dietary impacts on gut health. You will contrast the pathogenic mechanisms of harmful gut bacteria with the beneficial functions of commensal microbes. To support your professional development, you will participate in networking-focussed activities and build entrepreneurial skills. You will learn about legal accountability, data integrity, and regulatory compliance, equipping yourself with decision-making strategies for food businesses. You will conclude your studies by exploring emerging microbial technologies and innovations, and by discussing ethical and regulatory challenges in the field.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Analyse how microbial metabolic pathways contribute to food flavour, preservation, and safety, and evaluate how these processes drive technological innovations;
2. Analyse foodborne pathogen pathogenesis and transmission mechanisms, and apply science-supported reasoning to design food testing strategies and solve foodborne illness cases;
3. Design, conduct and interpret experiments at the interface of microbiology and related disciplines to address knowledge gaps in food microbiology;
4. Propose innovative microbial technologies to enhance the nutritional content of foods, address global food security challenges, and advance human health;
5. Communicate food microbiology concepts, including research findings and entrepreneurial ideas, using evidence-based reasoning;
6. Critically evaluate legal and regulatory frameworks and case studies of food safety failures, and propose risk-mitigation strategies to ensure product safety, data integrity, and compliance with food standards.

Workload

• 6 hours of directed learning (seminars, workshops, labs, pre- and post-class activities) and • 6 hours of independent study per week.

Student experience, not official rules. Nothing here changes what the Handbook says.