FST3711 · Food and industrial microbiology

Overview

In this unit, you will gain a complex understanding of food as a habitat, the principles involved in microbiological spoilage of foods, microorganisms of public health significance that cause food-borne illness, food safety and aspects of food preservation, useful microorganisms, and microbiological testing of foods. In this unit, we will explore industrial microbiology on how microorganisms are obtained, handled and maintained in producing substances of industrial importance such as vaccines, antibiotics, protein therapeutics, single cell protein and biofuel. You will gain understanding of various fermentation modes, kinetic models and downstream processes of industrial fermentations. Overall, this unit will cover the United Nations Sustainable Development Goals related to zero hunger, good health and well-being, responsible consumption and production, and affordable and clean energy.

Areas of study: Applied microbiology

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 the roles and impacts of microorganisms, including probiotics, in food production, spoilage, and food-borne illnesses;
2. Analyse and assess the principles of microbiological spoilage, control strategies, and the role and impact of microbiological criteria in food safety within the food industry;
3. Investigate the approaches for laboratory identification of microorganisms in food contamination, and provide examples representing the breadth of these identifications;
4. Compare and contrast various fermentation processes, and the downstream processes of industrial fermentations;
5. Evaluate the application of industrial microbiology for producing new high-value products of commercial importance;
6. Assess the contribution of food and industrial microbiology practices towards achieving the United Nations Sustainable development goals.

Workload

• Three hours of laboratory (for five weeks); • One hour workshop (for nine weeks); • Three hours of online video content or equivalent and • Seven hours of independent study per week.

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