Microbiology, Food Safety and Immunology
|Course code FSHN2100||Units 10||Level 2000||Faculty of Science and Information TechnologySchool of Environmental and Life Sciences|
Focuses on the understanding of introductory microbiology and immunology for application to food and nutritional sciences.
The course provides foundation concepts in microbiology and immunology that leads to a thorough understanding of these disciplines relevant to a broad range of sciences. It covers issues relevant to the food and nutrition industry including Microbial diversity, metabolism, microbial genetics and human microbiology and immunology.
FSHN2100 is a core course for the Bachelor of Food Science & Human Nutrition (Ourimbah Campus).
Available in 2015
On successful completion of this module, the students will be able to:
1. Demonstrate an understanding of the general characteristics of microorganisms.
2. Demonstrate a thorough understanding of the physio-chemical factors that determine microbial growth.
3. Show familiarity with the interaction of microorganisms with the human body and the role of immune response to foreign agents.
4. Apply knowledge of microorganisms and human immune function to an understanding of common pathological disease processes.
5. Demonstrate an understanding of microbial metabolism.
6. Demonstrate knowledge of microbial genetics.
7. Demonstrate a knowledge of the concept of probiotics.
8. Show familiarity with a range of common food microbiology issues.
On satisfactory completion of this module, the students will be have:
1. Developed an informed attitude towards the 3 domains of life encompassed by microbiology.
2. Developed an awareness of how microorganisms are important in the maintenance of good health.
3. Developed an informed attitude towards microbial metabolism and growth.
4. Developed an informed attitude towards the importance of microbes to gene technology.
5. Developed an awareness of human immune response to foreign bodies.
On satisfactory completion of this module, the students will be able to:
1. Demonstrate the knowledge and skills to monitor and maintain food safety.
2. Demonstrate skills in laboratory methods applied in analytical and experimental tasks involving microbiology and immunology.
3. Demonstrate understanding of the occupational health and safety responsiblities residing in scientific work.
|Content||1. Microbial Diversity and Growth|
a) Major groups (virus, bacteria, archaea, eukaryotes)
b) Cell structure
c) Metabolism and growth
2. Microbial Interactions with the Human Body
a) Normal microbiota
c) Immune response
3. Microbial Genetics
a) DNA as the genetic material and its replication
b) Mutation and repair
c) Gene transfer mechanisms.
4. Applied Food Microbiology
|Assumed Knowledge||HUBS1401; HUBS1416|
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term|
Tutorial: for 1 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
|Timetables||2015 Course Timetables for FSHN2100|