Course Description

Course Name

Food Microbiology

Session: VDNS3121

Hours & Credits

18 Credit Points

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

The fundamentals of food microbiology and its importance to the community; food preservation; food-borne infections; the microbiological analysis of foods including data interpretation.
Food production is New Zealand's biggest commercial operation. Its success depends on the consistent delivery of safe, high quality products, yet our country currently has a shortage of experienced food microbiologists. Consistently producing high quality food requires: an in-depth knowledge of the microflora associated with each product, the application of systems designed to inhibit the growth of pathogenic and food spoilage organisms, and the ability to identify unsatisfactory product.

Course Structure
Lectures address the following issues:
-What pathogenic microorganisms may be present in food
-What technologies are available to limit the growth of microorganisms in food
-What management options are available to keep our food supply chain safe
-What technologies are available to detect microbes in food

These concepts are further explored in laboratory exercises.

Assessment:
-A hazard and assessment (HACCP) plan presentation 15%
-A laboratory skills test 15%
-Final exam 70%

Learning Outcomes
-Demonstrate an in-depth knowledge of food microbiology and the technology used to ensure food safety and quality
-Demonstrate the ability to apply that knowledge in laboratory exercises and case studies

Textbooks
Text books are not required for this course.
There are excellent web-based resources, and the University Science Library has an extensive collection of relevant material.

*Course content subject to change