Food Microbiology II (MICR3860)
Course level
Undergraduate
Faculty
School
Agriculture Food Sustainablty
Units
2
Duration
One Semester
Class hours
Lecture 2 Hours/ Week
Tutorial 2 Hours/ Week
Practical 3 Hours/ Week
2L2T3P
Incompatible
MICR7001 (Co-taught)
Recommended prerequisite
MICR2001
Assessment methods
Poster
End of Semester examination
Mid Semester examination
Course enquiries
A/Prof Mark Turner
Study Abroad
This course is pre-approved for Study Abroad and Exchange students.
Current course offerings
| Course offerings | Location | Mode | Course Profile |
| Semester 1, 2024 (19/02/2024 - 15/06/2024) | St Lucia | In Person | Course Profile |
Please Note: Course profiles marked as not available may still be in development.
Course description
Explores food preservation, spoilage, fermentation microbes and processes as well as rapid microbe detection methods. Molecular (DNA) methods relevant to food microbiology including genotyping, genomics (WGS) and real-time PCR are investigated. It also examines spores, biofilms and problems and applications of bacteriophages. Practical components may include organic acid preservation of yeast in apple juice, extension of shelf-life using carbon dioxide, decimal reduction of bacteria using heat, the isolation and identification of food bacteria using 16s rDNA PCR, DNA sequencing and bioinformatics.
